A vegetarian version of the Moroccan national dish. Meat eaters will add lamb, beef, or chicken. Use any seasonal vegetable or root vegetables. In Casablanca, Couscous Beidaoui includes at least seven different kinds.
1 1/3 cups chicken broth
3 tablespoons olive oil
6 threads Spanish saffron, crushed
1 cup couscous
1/2 cup frozen baby lima beans
1 small onion, finely diced
1 medium carrot, peeled and diced
1 garlic clove, minced
1 medium green zucchini, peeled an diced
1 medium yellow zucchini, peeled and diced
Salt and pepper to taste
In a medium saucepan, bring the broth, 1 tablespoon of the olive oil, and the saffron to a boil. Add the couscous and the lima beans. Stir once. Remove from heat. Cover and let stand until couscous is tender, 10 to 12 minutes. (Couscous should yield about 3 cups.)
In a medium skillet over medium high, heat the remaining olive oil. Cook the onion, carrot and garlic, stirring occasionally until lightly browned, 3 to 4 minutes. Add the remaining vegetables. Cook, stirring, until zucchini is crisp tender, 3 to 4 minutes. Season with salt and pepper. To serve, mound the couscous on a platter, and top with the vegetables.
copyright Kitty Morse 2008.