Moroccan Dinner: Hot Stuff.
The temperature today is 36 oC! Even though in August in Marrakesh the temperature is more than ten degrees higher, in Athens it feels worst than that 
Thinking about that, I decided to prepare a genuine Moroccan dish: Vegetable CousCous! You are free to make variations…replace/add/remove vegetables depending on the season and availability! It will still taste delicious….
It’s time to try.
Moroccan Vegetable CousCous
for 2 persons
1 cup couscous
a handful sliced and roasted almonds
a handful of raisins (soak in hot water for 10 minutes)
3 cups mixed vegetables (eggplant, tomatoes, potatoes, carrots
zuchinni, cauliflower, sweet potato/butter squash, red onion, hot pepper, garlic)
1 cup chickpeas
about 1/2L vegetable stock
salt and fresh ground pepper
turmeric
moroccan spice mix
1. Heat the olive oil in a pan and add the chopped onions, hot pepper, garlic and spices until golden colored (about 1min).
2. Add the remaining vegetables (whichever you are using), the almonds and the raisins to the pan and saute for 4-5 minutes.
3. Pour into the vegetable stock and leave for 5-10 minutes or until everything is tender!
4. Prepare the couscous (just soak it in boiling water for 10 minutes)
5. Strain the cousoous. Put in in a plate. Serve the vegetables on top and enjoy!! 
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