‘Exposure Eats’: Aya’s Moroccan couscous with vegetables and onions

This Moroccan dish is significant to my heritage. When I was younger, my grandma enjoyed making dishes for my family and me. She loved to cook; it was a passion of hers. One reason is because she loved sharing with others and being generous. Every time I ate one of her meals, it tasted delicious.

I especially enjoyed her couscous. Couscous is originally a Maghrebi (north African) dish traditionally served with a vegetable stew on top. My grandma would use a tagine (cooking vessel) to make the couscous.

Spanish/Latin music would play loudly as she cooked for us. It made the atmosphere even more uplifting and joyful. One of her favourite songs was Marc Anthony, Vivir Mi Vida.

Her home was cosy and I admired her house decorations. She had religious writing on golden plates hanging on the wall. The colours looked stunning. There was also a large carpet with Arabic patterns on the floor.

Recently my mum has been making couscous at home. This inspired me to make some myself. It took me several times to get the measurements correct.

I find it satisfying to see the result. I also enjoy sharing with others, like my grandma did. This makes me happy. It’s a positive experience to share.

Aya’s Moroccan couscous with vegetables and onions
Preparation time: 45 minutes

Serves: 4 to 6

Ingredients

• 4 cups dried couscous
• 2 sweet potatoes, peeled and cut into large chunks
• 1 turnip, peeled and cut into 3cm lengths
• 3 carrots, scraped and cut into 4cm slices
• 1 courgettes cut into 5cm slices
• 2 teaspoons of raisins
• 1 can of chickpeas (or 125 gr dried chickpeas soaked in cold water overnight), drained
• 1 large onion chopped

Method
1. In a large pan (minimum five litres capacity) heat the olive oil over medium heat and add in the onions, the spices, salt, pepper. When the onions are golden brown put them inside a bowl and cover.
2. Prepare the vegetables by cutting the carrots, courgettes, sweet potatoes and turnip into smaller pieces. Put the vegetables and the chickpeas in a large pan.
3. Boil 1.5 litres of water and add to the vegetables. Add the raisins. Simmer for 20-30 minutes until the vegetables are fully cooked. Drain the vegetables but leave a few tablespoons of the water as a broth.
4. Put the couscous in a new pan. Boil three cups of water. Pour the water into the pan. Turn the stove on at medium temperature. With a wooden spoon, stir the couscous. Put the couscous into a large bowl.
5. To serve, place the warm couscous on a plate, top with the vegetables, the fried onions and the broth.

Aya likes studying the sciences and Latin. When she is older she wants to be a surgeon or an engineer. She enjoys playing the cello, and has done so since she was five. She won a gold medal with her teammates at the London Junior Club Badminton League.
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