Recipe Category: Moroccan
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Ingredients
SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 1 minute at HIGH pressure
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large white onion, coarsely chopped
- 1 rib celery, thinly sliced
- 1 medium to large turnip, peeled and cut into ½-inch cubes
- pinch saffron threads or sweet paprika
- pinch red pepper flakes or cayenne pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 tablespoon grated peeled fresh ginger
- 1 pound butternut squash, peeled, seeded, and cut into 1½-inch chunks
- 8 ounces green beans, ends trimmed and cut into 1½-inch lengths
- ¼ cup dried currants or golden raisins
- 2 tablespoon minced dried apricots
- 1 (14.5-ounce) can diced tomatoes in juice, drained
- 2 cups vegetable broth
- 1 stick cinnamon, broken in half
- 1½ cups couscous (any kind)
- 1 medium zucchini or yellow summer squash, sliced ¼ inch thick
- ¾ cup frozen petite peas, thawed
- sea salt
- ¼ cup chopped fresh cilantro
- ½ cup blanched slivered almonds, toasted
- 2 lemons, each cut into 6 wedges, for serving
- extra virgin olive oil, for drizzling
Method
- In a 5- to 7-quart pressure cooker over medium high heat, melt the butter with the oil
- Add the onion, carrot, celery, and turnip, and cook, stirring occasionally, until soft, about 5 minutes
- Stir in the saffron, red pepper, turmeric, cumin, and ginger
- Cook 1 to 2 minutes, stirring, until fragrant
- Add the butternut squash, green beans, currants, apricots, and tomatoes, then pour in the broth and add cinnamon stick
- Bring to a boil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 1 minute
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 5 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- Stir in the couscous, zucchini, and peas
- Cover without bringing to pressure and let stand for about 10 minutes, until the couscous is tender
- Fluff the couscous with a fork and gently stir to distribute the vegetables
- Taste for salt
- Stir in the cilantro and sprinkle with the almonds
- Serve with lemon wedges on the side and fresh flatbread, like naan or pita bread
- Have a cruet of olive oil at the table for drizzling to substitute for smen or preserved butter, a finishing touch integral to Moroccan cooking
Full List of Moroccan Recipes
Full List of Grain Recipes