Moroccan-style couscous
Author:
Dasha Malakhova
Servings: 4
Cooking time: 20 min
It is impossible to imagine the cuisine of the Maghreb countries, especially Morocco, Tunisia, Algeria and Libya, without couscous. Traditionally, it is made of semolina. It is served both hot and cold, as a side dish or in salads
Ingredients
| couscous 1 package |
| bell peppers (yellow and red) 2 pieces |
| raisins (rinsed and steamed) a handful |
| onion (chop finely) 1 pc |
| Zucchini (cut into small cubes) 1 pc |
| olive oil |
| salt |
| pepper |
Instructions
Step 1
Pour boiling water over the couscous until the water covers it by about 2 fingers. Leave to steep with the lid closed.
Step 2
Put the peppers under the grill. When they are slightly burnt, take them out of the oven and put them in a bag to steam well.
Step 3
Sauté the onion in the olive oil, then add the zucchini and raisins. Saute until the zucchini is cooked. Turn off the stove.
Step 4
Peel and dice the peppers and add them to the skillet. Stir everything well. Season to taste with salt and pepper.