Moroccan Couscous
Author: Suzanne Perazzini
- Olive oil
- 1 tbsp butter
- 1 onion, sliced
- 1 cinnamon stick
- parsley
- 1 x 14oz can of tomatoes
- 1 cup water
- 2 carrots peeled & cut into chunks
- ½ red cabbage, sliced
- Pepper & salt
- 2 cups couscous
- Prepare the vegetables.
- Heat the oil and butter in a frying pan and heat.
- Add the onions and cook for a few minutes then add the cinnamon stick and a bunch of parsley stems. Cook until the onion is clear.
- Add the tomatoes, water, carrots, cabbage, salt and pepper to taste. Cook 15 minutes.
- Remove cinnamon stick and parsley before serving.
- Prepare the couscous as per the packet instructions and add chopped parsley at the last moment.
- Serve the vegetables over the couscous.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/moroccan-couscous-memories-of-a-meal-in-paris/
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