Moroccan Vegetarian Couscous

INGREDIENTS
2 Tablespoon Butter
1 Tablespoon Olive Oil
1 Large Onion cut in dices
3 Garlic cloves crushed and chopped finely
2 Teaspoon Ground Cumin
1 Large piece of Cinnamon – 3cm
1 Can of Chop of Tomatoes
2 Carrots cut in half and chopped in regular slices
1/2 Squash – peeled, cleaned and cut in bite size pieces
1/2 Kilo Potatoes also cut in bite size pieces
2 Cups of Vegetable Broth
1/4 Cup of Black olives – You can also use green olives as well
1/2 Preserved lemon, cut in small pieces
1/4 Teaspoon Saffron

METHOD
First, saute the onions and garlic in butter & olive oil until translucent and the onions start to brown at the edges.
Add the cumin and cinnamon and saute for a further 3 minutes
Add the Tomato can with its juice and the chicken broth. Bring to a boil and cook for about 15 minutes, until it has started to reduce. This is an important step, as you really want your broth to be flavourful.
Then add your vegetables and chick peas and cook for about 10 minutes.
You want your vegetables to be cooked, but not mushy.
About 5 minutes in the cooking, add the Saffron threads and mix well.

When ready to serve, pour the chopped lemon and garnish with parsley.

For the Couscous
1 Cup of Couscous
1 1/2 Cup of Vegetable broth
1 Tablespoon Butter
1 Teaspoon Olive oil
Salt & Pepper to taste
Boil water and pour over the couscous, add salt, pepper, olive oil and butter and mix well – Cover and let the couscous rest for 5-10 minutes.

Serve pipping hot with Harissa on the side.

TIP DU JOUR – If your vegetables are not too cooked, you may freeze the rest for another meal. Simply prepare a couscous and reheat the sauce.
Garnish with olives and preserved lemon.