Plantain cous-cous with Jackfruit

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Who doesn’t love a typical Moroccan dish such as the cous-cous? Well, event that we can make it fruitarian ;)

Ingredients (for 3 hungry people)

3 plantains (~ 330 g each)
280 g canned jackfruit
200 g pumpkin
200 g zucchini
120 g yellow bell pepper
130 g tomatoes
70 g red bell pepper
38 g green beans
57 g jackdaws
15 g raisins
30 g seedless olive oil
15 g salt
3 tbsp. sweet paprika

Procedure

  • Soak a can of jackfruit (280 g) overnight;
  • Preheat the oven to 200°C;
  • Fan bake the plantains for 40/50 minutes (the peel has to be completely black and the pulp soft);
  • Peel and cut them in small pieces to cool down (2 hours are normally enough if the slices are well distributed);
  • When cold you can put them in a food processor, mix a little bit;
Add 5 g seedless olive oil and 1 g salt per plantain and mix again until very fine. Do it for all the plantains and put all the cous-cous in a bowl;


  • Soak the raisins for at least 30 minutes;
  • Cut the pumpkin and the zucchini in pieces as in the picture below and the ends of the green beans and the jackdaws;




  • Steam these veggies for 10 minutes;
  • Boil the jackfruit for 10 minutes. It will get a bit softer;
  • Cut the tomatoes and the bell peppers;
  • Peel and cut the eggplant;
  • Cut the steamed green beans and the jackdaws in smaller pieces and add them to the other steamed veggies (pumpkin and zucchini);

  • Cut the boiled jackfruit in smaller pieces;


  • Place the eggplant, bell pepper and tomatoes in a non-stick pan and cook them for 5 minutes;


  • Stir if they tend to get burned. You can also add water or tomato sauce if they tend to get to dry and, as me, you don’t have something to cover;
  • After 5 minutes you can add the soaked raisins and cook for other 10 minutes;
  • Add the jackfruit and cook for 25 minutes;

  • Turn off the fire, add the steamed veggies and adjust with salt and olive oil (we suggest 9 g of salt and 5 g of olive oil). Mix it well!;
  • Before serving use the water of the jackfruit to warm the cous-cous;
  • Use your hands to separate the grains taking the time to touch all of them;
  • Add 5g of olive oil and 3 g of salt and mix it;
  • Now you’re ready for plating ;) Take a plate you like, add some cous-cous, a tbsp. of sweet paprika on top, and, then, the sauce…Some olive oil to shine
Time to eat !!! Enjoy the meal with your family and friends




Recipe inspired from Silvia Aliprandi e my Moroccan friend Faty :)

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