Vegetable Cous Cous

Traditional Moroccan Cous Cous... made easy

INGREDIENTS (for 2)

1 cup bulgur*

1 small butternut squash

3 carrots

1 large zucchini (or 2 small)

1 large onion (or 2 small)

1 turnip

4 cups vegetable stock

2 tbsp tomato paste

1 tbsp margarine**

Salt

Olive oil

Spice mix:

- 1 tbsp turmeric

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground black pepper
- 1 tbsp shredded fresh ginger or 1tsp ground ginger 

- 3 bay leaves

*Many times you'll see this listed as Cous Cous... but Cous Cous is the entire dish, not just the grain. The grain is called "bulgur".

**I prefer "Earth Balance Original".

PREPARATION

Mix all the spices in a bowl. Reserve.

Cut the onion into thin strips.

Pour about 8 tablespoons olive oil in a pot and heat over medium heat.
Fry the onion until it begins to brown.
Add spices to pot and stir well for a few seconds. 

Peel the squash and cut into cubes. Add to pot. Stir well.

Peel the carrot. Cut carrots, turnip and zucchini into large chunks. Reserve.

Add tomato paste to pot. Stir well.

Add vegetable stock, turnip and bay leaves to pot.
Reduce heat, stir well and cover. Let simmer about 15 minutes.

Add carrots and zucchini and cover. Cook for 10 minutes on low heat.

While cooking, place the bulgur in a large, wide bowl. Salt to taste and add a dash of olive oil (not much, just a little). Stir with a fork.

Put 1 1/3 cups water in a pot and boil.

Pour gradually over the bulgur. Mix with a fork or your hands, separate balls that form.
Continue adding water and mixing until it runs out.

Cover the plate of bulgur and allow the water to absorb, about 10-15 minutes.

Melt the margarine in a pot over low heat.

Uncover the bulgur and add the margarine, mixing it gently with a fork.

Make a mound with it, leaving a hole in the middle (like a flat volcano).

Salt the vegetables to taste, mix well.

Pour the vegetables over the bulgur. You can decorate the "volcano" of bulgur with the pieces of squash, carrots and zucchini. Then pour some of the broth on top.

Serve with the remaining broth in a separate bowl with a spoon so everyone can add more broth to their plates (or not), depending on preference.