Moroccan Couscous with Seven Vegetables
A vibrant and aromatic Moroccan staple featuring fluffy steamed semolina grains served with a hearty, spiced vegetable stew.
Ingredients
- •1.5 cups dry couscous (approx. 250g)
- •2 cups boiling vegetable broth or water
- •2 tablespoons extra virgin olive oil
- •1 large onion, finely chopped
- •2 carrots, peeled and sliced into rounds
- •1 medium zucchini, sliced into half-moons
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 cup pumpkin or butternut squash, cubed
- •1 teaspoon ground turmeric
- •1 teaspoon ground ginger
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground cumin
- •2 cups water or vegetable broth (for the stew)
- •1/4 cup fresh cilantro, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and soft.
- 2
Add the carrots, squash, turmeric, ginger, cinnamon, and cumin, stirring for 2 minutes until the spices are fragrant.
- 3
Pour in 2 cups of vegetable broth, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
- 4
Add the zucchini and chickpeas to the pot, simmering for another 10 minutes until all vegetables are fork-tender.
- 5
While the stew simmers, place the dry couscous in a heat-proof bowl and pour the 2 cups of boiling broth or water over it.
- 6
Cover the bowl tightly with a plate or plastic wrap and let it sit undisturbed for 5 to 7 minutes.
- 7
Fluff the couscous gently with a fork to separate the grains, then stir in a drizzle of olive oil and a pinch of salt.
- 8
Serve the fluffy couscous in a mound, topped generously with the vegetable stew and a sprinkle of fresh cilantro.
💡 Chef tips
- For extra flavor, toast the dry couscous in a dry pan for 2 minutes before adding the boiling water to give it a nutty aroma.
- If you have leftovers, store the couscous and the vegetable stew in separate airtight containers in the refrigerator for up to 3 days.
- Feel free to add raisins or dried apricots to the stew during the last 5 minutes of cooking for a traditional sweet and savory balance.
✅ How it should turn out
The finished dish features light, airy semolina grains topped with tender, golden-hued vegetables that are fragrant with warm spices and perfectly balanced by the earthy chickpeas.