Baby food recipes
In Moroccan cooking, couscous is steamed above the vegetables rather than boiled; this recipe uses the same method in a single pot. Couscous does not break down on its own in a baby’s mouth, so do not serve it by itself; blend it into the vegetable puree. There are no added spices; the carrot and pumpkin provide the sweetness.
Peel the carrot, zucchini, and pumpkin and cut them into 2 cm cubes. Keep the pieces the same size; smaller pieces will fall apart while larger ones remain firm.
Add 400 ml water to a pot, set a steamer basket in place, and arrange the vegetables in it. Cover and steam for 18 minutes. They are ready when a fork slides into the carrot without resistance; carrot takes the longest, so use it to check doneness.
Spread the couscous over the vegetables in a layer no thicker than 2 cm. Cover and steam for 8 minutes more. The grains will swell, separate, and turn matte. Fluff them with a fork as soon as you remove them from the basket to keep them from clumping.
Blend the vegetables and couscous together, add the olive oil, and blend one more time. Do not serve the couscous separately; it should be blended into the puree because the grains do not break down in the mouth. If the mixture is too thick, add the remaining steaming water a spoonful at a time.
Do not pile the couscous too thickly in the steamer basket. A layer thicker than 2 cm will stay wet underneath and dry on top, leaving firm grains in the puree.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.