Ingredients

1 large red bell pepper, cored and diced
2 medium carrots, halved through length and sliced fairly thin
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved through the length and sliced
4 Tbsp olive oil, divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt
1 1/3 cups dry couscous
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp turmeric
1/2 cup raisins
1 (14 oz) can chick peas, drained and rinsed
1/2 cup slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

Instructions

1/ Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.

2/Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting. 

3/ Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.

4/ While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.

5/ Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.

6/ Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.

Recipe source: adapted from Scrumpdillyicious

(I never had to make this recipe because my mom makes the best couscous in the world. Always have a Moroccan mom near you.)

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Ingredients

for 16 servings

2 ½ cups warm water (600 mL)
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour (875 g), plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour (30 g)

Preparation

1/ “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

2/ In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

3/ Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

4/ Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

5/ Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

6/ Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

7/ Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

8/ Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

9/ Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

10/ Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

11/ Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

12/ Add any garnish of your preference.

13/ Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams

Enjoy!

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daroum.