You may also like
Categories:Viewed: 98 - Published at: 4 years ago
Ingredients
- 3 cloves garlic
- 3-4 Dates
- 3-4 Prunes
- 1 bunch parsely
- 1 ounce almonds
- 1 red onion
- 1 zucchini
- 1/2 head cauliflower
- 1 cup couscous
- 2 T tomato paste
- 2 tsp Ra El Hanout
- 1 cinnamon stick
- 1 1/2 ounces vegetable demi-glace
- 1 T Honey
Method
- Mince the garlic, roughly chop the dates, prunes, and almonds. Peel and small dice the red onion. Peel and cut the sweet potato into bite-sized pieces and place in a bowl of cold water. Cut out and discard the thick stem of the cauliflower, then cut the head into small florets. Small dice the zucchini and roughly chop the parsley.
- Heat 1 cup of water with a punch of salt. Once the water is boiling add the cous cous and turn off the heat. Cover and let stand for 7 minutes or until all the water is absorbed.
- Toast the almonds on high for 1-3 minutes and then transfer to a small bowl. In a large pot, heat 2 tsp of olive oil on high until hot. Add the garlic, onion, and sweet potato and cook 4-6 minutes, stirring occassionally, or until the sweet potato begins to soften. Add the zucchini and cauliflower and cook 4-6 minutes- salt and pepper to taste.
- Add the tomato paste, ras el hanout, and cinnamon stick. Cook 1-2 minutes. Stir in the honey, demi-glace, dates, prunes, and 1 1/2 cups water. Bring to a boil then reduce heat to medium-low. Simmer 6-8 minutes then turn off heat and stir in half of the parsely. Serve in bowls over cous cous (discard cinnamon stick use remaining parsley and almonds as garnish)
