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Moroccan Couscous with Vegetables Recipe

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This recipe for Moroccan Couscous with Vegetables, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cornwell
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup chicken broth or 3/4 cup water and 1 chicken bouillon cube
1 tbsp. butter or margarine
1/2 cup couscous
1/3 cup chopped onion
1/2 cup chopped carrots
1/2 cup frozen peas
1/2 cup chopped mushrooms (optional)
Salt and pepper to taste

Directions:
Directions:
I multiply the recipe ingredients times 4 to also enjoy the following day. I tend to be generous with the veggies, often going over the amounts in this recipe. Put chicken broth in a saucepan and bring to a boil. Stir in the couscous. Cover the pan and remove from the heat of the stove. Let couscous stand covered for 5 minutes. Fluff with fork. Next, saute chopped carrots with butter or margarine approximately 5 minutes until part tender. Add chopped onions and continue to saute with carrots another few minutes until onions are tender. Add frozen peas and optional mushrooms to carrots and onions. Add the veggies to the couscous and mix well. Add salt and pepper to taste if desired.

Personal Notes:
Personal Notes:
One of Ashley's favorites. She prefers this recipe without mushrooms.

 

 

 

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