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What do you get when you take the meat out of traditional Moroccan recipes? Hearty, flavorful meals that cook in a fraction of the time. (Veg versions don’t require the hours of simmering needed to tenderize chicken or lamb.) From saucy tagines to a spicy oven-roasted vegetable couscous, the following dishes add an exotic touch to busy weeknights.
A tiny, grain-like starch made from semolina wheat, couscous is the most common side dish in Morocco. It’s also a quick-cooking wonder that doesn’t even require a saucepan. Simply count 1/2 cup couscous and
1/8 tsp. salt per serving, and place in large, heat-proof bowl. Stir 1 cup boiling water per serving into couscous, cover, and let stand 5 minutes, or until water is absorbed. Fluff with fork, and serve.