Moroccan Vegetables (For Couscous)

Being Moroccan is most probably one of my biggest prides. Everything about it, from my ancestors to the food, the dance, the gold. Of course the spirit, passion, love. Morocco's culture is so vibrant. There is a saying in Morocco, "Enik Ekonu Mij'an", Your eyes are scales. That is what makes cooking so much fun for me personally. I don't enjoy using scales, measuring cups and spoons. I let my eyes be my scales. With this Moroccan Vegetable Dish, which normally sides Couscous, let your eyes be your scales. 


What You'll Need:

• 1 Seeded Butternut Squash in big chunks (I keep the peel in tact)
• 3 Large Carrots sliced on a slant (half an inch thick)
• 1 Medium Sweet Potato cut into chunks
• 5 Zucchini sliced into 1 inch circles
• 2 Whole Peeled Tomatoes
• 1 Sliced Onion
• 2 Cloves Garlic sliced or crushed
• 1 Tsp Paprika
• 1/3 Tsp Turmeric
• 1 Tbsp Cumin
• 1 Tbsp Olive Oil/ Canola Oil
• Salt&Pepper to Taste
• Water

Now your eyes get to be scales, this is the amount I normally make. In the photo above this dish was made for 200 hundred people. Its the same idea, just less or more of each ingredient. 

In a large pot lightly stir fry your onion and garlic in Tbsp of oil. Add all your vegetables and spices, incorporate everything nicely and allow the flavors to cover up your vegetables. Make sure to keep an eye to prevent burning. I would say five minutes is enough. Add enough water to cover all your vegetables, close your pot on medium flame until liquid reaches a boil. Once boiled lower flame and let sit for about 30 min. Your vegetables are ready once you can stick a fork in the carrots.

Best way to serve with Couscous, Moroccan Fruit Dish and Chickpeas- Coming Soon.