Seven vegetable couscous

Well, my version of the traditional Moroccan dish anyway. Tasty and makes a lot of food.

4 bone-in chicken thighs
1 medium onion, chopped
3 tea spoon couscous spices, ground
1 table spoon butter
6 cups water
2 medium onions, quartered
2 small eggplant, sliced in coins
5 carrots, cut in chunks
3 turnip, cut in chunks
3 zucchini, cut in eights
4 medium tomatoes, cut in sixths
1/2 cauliflower, in florets
1/2 lb mergez
1/2 tea spoon ras el hanout
2 cups chickpeas (optional)


1. Grind the spices.

2. In a large pot, combine the chopped onion, the chicken thighs and the spices.

3. Add the butter and water. Cover and bring to a boil. Lower the heat and poach for 30 minutes.

4. Add the quartered onions, carrots and turnips. Simmer for 20 minutes.

5. Add the sliced eggplant. Simmer for 5 minutes or so.

6. Add the remaining vegetables and cook for 5 more minutes. At this point you can add the chickpeas, if using.

7. You want the vegetables cooked but not mushy (except the eggplant, which will likely fall apart).

8. Pan grill the mergez.

9. Serve over couscous, draining extra liquid.


Leek and potatoes soup

I’ve been receiving lots and lots of leek in my CSA bags. So this soup was a perfect solution to make room in my refrigerator. It’s tasty and smooth, perfect as a meal with some warm bread. I topped it with croutons for crunch and a pinch of Ras el Hanout for the delicious spicy/savoury/deep flavor it adds. You can swap the ras for any spice you have on hand. If the soup is too thick, you can add a bit of milk or cream in the serving bowls, to loosen it up.

6 leeks, white parts only
2 medium sized onions
2 table spoon butter
2 box of vegetable stock (about 2L)
5 potatoes
salt, pepper, to taste
Ras el Hanout (optional)


1. Clean the leeks. Take your time as they tend to have sand in between layers. Clean the outside, removing any damaged or dry layers. Cut off the green part and the roots part. Slice the leek in two and rinse again to remove all the sand.

2. Mince the leeks and onions and put in a large soup pot with the butter. Sweat on medium-low heat until they loose about 1/3 of their volume. Try to avoid coloring them.

3. Peel and dice the potatoes. Add the vegetable stock to the pot, stir well to scrape all the flavor from the bottom of the pot. Add the potatoes. Cover and simmer until the potatoes are tender.

4. Blend the soup until smooth. Taste and adjust seasoning as needed. Pour into bowls (add milk, if using), add croutons and a pinch of your finishing spices.

Chèvre Chaud

A delicious appetizer, with just enough variation on the theme to be interesting, yet simple enough that it can be scaled up with ease.

The pictures and quantities below are for one portion, scale up as you require.

1 coffee spoon Balsamic Vinegar
2 coffee spoon Port
1/2 tea spoon Sugar (optional)
1 Fig
Baby Spinach (to taste)
Baby Arugula (to taste)
1 tea spoon Dijon mustard
1 table spoon Cider vinegar
1 table spoon Olive oil
1 pinch Ras el hanout
1 small Baguette
Goat Chesse (to taste)
Sliced almonds (to taste)
1/2 tea spoon Honey
Salt and Pepper (to taste)



1. In a small pot, pour about 1 coffee spoon of balsamic vinegar and 2 coffee spoons of port. Allow to reduce on a very low heat. To make a thicker syrup you can add about half a tea spoon of sugar.

2. In a sealed container mix the Dijon mustard with the cider vinegar and olive oil. Add salt and pepper. Shake until uniform in texture.

3. Cut the baguette on the bias. Lightly rub olive oil on both side of the bread.

4. Toast the baguette slices.

5. While the bread is toasting, wash and slice the figs. Grind the spices if you bought them whole.

6. Assemble the croutons.

Left : Cheese topped with sliced almonds
Center : Figs, topped with the cheese.
Right : Cheese that has been seasonned on both sides with Ras el Hanout

Put back in the oven at broil until the cheese is warm and starting to melt.

7. Dress the greens with the vinaigrette. Drizzle a bit of honey over the crouton with the almonds. Drizzle the balsamic reduction over the crouton with the figs.

Serve while warm.