Vegetable tagine with couscous

Ah! A second blog post in one and the same day! I have been missing my old blog motivation, you know the one I had back in the days when I pushed out 10-15 posts a week. I doubt it will get to those extremes, but I am definitely feeling the desire to get back to sharing things with you again. If there are any left of you after this long pause.

Been eating this delicious warm, soothing vegetable dish for two days now. There is something so comforting with chunky pieces of hearty vegetables like carrot, eggplant and zucchini. Combined with super-foods like garlic, cinnamon and turmeric. Plus a bit of sweetness mixed in with golden raisins. Not to mention the additional sweet North African vibe you get by cooking the couscous with nutmeg and cinnamon. The flavors blend so well together. And makes me long to get back to Morocco asap.

This meal is gluten free, dairy free, sugar free and contains several antioxidant and anti-inflammatory properties (turmeric, garlic, cinnamon). Which means it goes straight into my recipe collection of the best meals to heal and nurture your body with. Your gut will love this stuff.

I highly recommend you give it a go. It's super easy! I’m a firm believer in making cooking easy and accessible so that we have more time for other important things in life.

4 servings

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
2 large carrots, scrubbed and cut into 1-inch pieces
1 medium red bell pepper, cored and cut into thin strips
2 1/2 cups water
2 teaspoons turmeric
2 teaspoons cumin
1 small cinnamon stick
1 large zucchini, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1/3 cup golden raisins
1 1/2 tsp salt
Black pepper

Serve with couscous

In a large, high-sided skillet, heat the oil over medium heat. Cook the onion until softened, about 5-10 minutes. Add garlic, carrots, bell pepper, water, and spices and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the zucchini, eggplant, raisins and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.

The couscous I like preparing this way (also 4 servings):

2 cups couscous
3 cups water
2 tsp olive oil
2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

In a pot, add water, oil, salt and spices. Bring to boil. Remove from heat and mix in the couscous. Stir for five seconds and cover thereafter with lid, placing a tea towel in between which will soak up the moist. This will make your couscous fluffier.

Serve and eat!

A few photos from my month long stay in Morocco, six years ago: