Ingredients
-
1
-
1
-
4
-
1
-
2
-
2
-
1
-
1/4
-
1 - 2
-
1
-
4 1/2
-
2
-
-
8
-
8
Directions
Moroccan Greens, A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey’s website Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays He also runs Tolarno’s restaurant in Melbourne Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, use my Vegetable Stock Recipe #135453 because it is heaps more flavoursome than any other vegetable stock I had previously come across , I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins Added some sriracha at the end to add more spice , I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins Added some sriracha at the end to add more spice
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Steps
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1
Done
|
Heat the Oil in a Large Non-Stick Pan and Gently Saut the Onion, Garlic and Ginger. |
|
2
Done
|
Add the Spices and Briefly Toss the Contents of the Pan to Toast the Spices. |
|
3
Done
|
Then Add the Sweet Potato, 2 Cups of Vegetable Stock and the Chickpeas. Mix Well, Cover and Cook For About 10 Minutes. |
|
4
Done
|
When the Sweet Potato Is Tender, Add the Spinach, Snap Peas, Beans and Wonga Bok. Mix Well, Cover and Briefly Cook Until the Green Vegetables Are Just Beginning to Wilt. |
|
5
Done
|
While the Vegetables Are Cooking, Bring 21/2 Cups of Vegetable Stock to the Boil. |
|
6
Done
|
Then Place the Couscous and Raisins in a Bowl and Pour the Boiling Stock Over Them. Stir and Set Aside For 5 Minutes, Fluffing Up Now and Again With a Spoon as You Add the Boiling Water. |
|
7
Done
|
to Serve, Mound the Couscous on Individual Plates and Top With the Vegetables and the Cooking Juices. |
