Hey there, fellow food enthusiasts!
It’s Al here with another culinary adventure straight from my kitchen to yours. A bit of a tightrope walk today – creating something deliciously daring that caters to my tribe’s dietary needs without compromising on flavor. Crafty cooking is the name of the game when you’ve got a full house with varying food sensitivities, isn’t it?
As we’re brushing off the aprons and sharpening the knives for this evening’s meal, I couldn’t help but reminisce about the bustling markets of Marrakesh. The aroma of spices hanging in the air, the vivid colors of local produce – all these memories have inspired today’s luscious creation: “Global Fusion Feast: Spiced Moroccan Couscous with Char-Grilled Harissa Vegetables – Allergy-Aware and Family-Ready.” A mouthful to say, but an absolute joy to eat!
Now, let’s lace up the apron and get to the heart of the matter: how do we craft this vibrant dish while sidestepping eggs, dairy, and soya for young Barnaby, and keeping it savory for Alexander’s dairy intolerance? Fear not, for this culinary caper is simpler than it seems!
We begin with couscous – those tiny pearls of semolina that are all too ready to soak up flavors. We’ll toss them with a harmony of Moroccan spices, letting them steam gently into fluffy perfection. Then, we’re going to make those veggies sing. We’ll dress them in harissa’s warm embrace, and give them the grill’s scorching kiss, bringing out the sweet and smoky notes that only charred edges can give.
But enough of the flowery talk. Let’s be practical – dinner won’t cook itself, and we’ve all got hungry mouths to feed. So, without further ado – gloves on, knives ready, let’s cook up a storm!
Don’t forget to pop by in the comments and let me know how this dish graced your family table. Did the kiddos approve? Was it the flame-kissed medley of vegetables, or the hint of lemon wedges that brought forth the applause? I’m all ears for your tales and tweaks.
Until next time, keep those stoves burning and those plates full. Cheers to good food, great company, and the endless quest for the perfect family meal!
Yours in gastronomy,
Al 🍽️✨
Ingredients
– 200g couscous
– 400ml hot vegetable stock (allergen-free)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1 small red onion, finely chopped
– 2 tablespoons olive oil
– 1 red bell pepper, deseeded and sliced
– 1 yellow bell pepper, deseeded and sliced
– 1 courgette, sliced into half-moons
– 1 aubergine, cut into bite-sized chunks
– 2 tablespoons harissa paste (check for allergen-free status)
– A handful of fresh coriander leaves, roughly chopped
– Salt and pepper, to taste
– Lemon wedges, to serve
Method
1. Begin by preparing the couscous. Place the 200g of couscous in a large bowl and stir in the teaspoon each of ground cumin and ground coriander, plus the 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground ginger.
2. Bring the 400ml of vegetable stock to a boil, then pour it over the spiced couscous. Cover the bowl with a plate or lid and let it sit for 5-10 minutes, or until the couscous has absorbed all the liquid and is fluffy. Fluff it with a fork to separate the grains.
3. While the couscous is sitting, heat a grill pan on medium-high heat. If you’re using an outdoor grill, preheat it to around 200°C (about 400°F).
4. Cut and prepare the vegetables: slice the red and yellow bell peppers, slice the courgette into half-moons, and cut the aubergine into bite-sized chunks. In a large bowl, mix the vegetables with the 2 tablespoons of olive oil and the 2 tablespoons of harissa paste, ensuring they are well coated. Season with salt and pepper to your taste.
5. Once the grill is hot, place the harissa-coated vegetables on it in a single layer. Grill the vegetables for about 3-4 minutes on each side or until they have nice char marks and are tender. You might need to do this in batches depending on the size of your grill.
6. Remove the vegetables from the grill and let them rest for a moment. Meanwhile, finely chop the small red onion and fresh coriander leaves. Stir the onion through the fluffy couscous and then top with the grilled harissa vegetables.
7. Finish the dish by sprinkling the chopped fresh coriander over the top. Serve with lemon wedges on the side.
8. Enjoy your Moroccan spiced couscous with char-grilled harissa vegetables, perfect for an allergy-aware family meal any time of day.
