Moroccan Couscous
Transport your senses to North Africa with this fragrant, vegetable-packed traditional Moroccan couscous.
Ingredients
- •2 cups dry couscous (360g)
- •2 tbsp extra virgin olive oil
- •2 cups boiling water or low-sodium vegetable broth (480ml)
- •2 cups pumpkin or butternut squash, peeled and cubed (300g)
- •2 medium carrots, cut into thick lengthwise pieces
- •1 medium zucchini, sliced into thick rounds
- •1 medium yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 can chickpeas (15 oz / 425g), rinsed and drained
- •1 can diced tomatoes (14.5 oz / 400g)
- •3 cups vegetable broth (720ml)
- •1 tsp ground turmeric
- •1 tsp ground cumin
- •1 tsp ground ginger
- •1/2 tsp sweet paprika
- •1/4 tsp ground cinnamon
- •1/2 cup fresh cilantro and parsley, tied into a bundle
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven or pot over medium heat, then add the chopped onion and garlic, sautéing until translucent and fragrant.
- 2
Stir in the turmeric, cumin, ginger, paprika, and cinnamon, cooking for about one minute until the spices are toasted.
- 3
Add the diced tomatoes, 3 cups of vegetable broth, and the herb bundle, bringing the mixture to a gentle boil.
- 4
Add the carrots and pumpkin, reduce the heat to medium-low, cover, and simmer for 15 minutes.
- 5
Add the zucchini and drained chickpeas to the pot, cover again, and simmer for another 10 to 15 minutes until all the vegetables are tender.
- 6
While the vegetables finish cooking, place the dry couscous in a large mixing bowl and toss with 1 tablespoon of olive oil and a pinch of salt.
- 7
Pour the boiling water or hot vegetable broth over the couscous, cover the bowl tightly with a plate or plastic wrap, and let it steam undisturbed for 5 minutes.
- 8
Remove the cover and use a fork to gently fluff the couscous, separating the grains until light and airy.
- 9
To serve, mound the fluffy couscous on a large platter, create a well in the center, and arrange the tender vegetables and chickpeas on top, ladling some of the rich spiced broth over the dish.
💡 Chef tips
- For extra authentic flavor, you can steam the couscous in a traditional couscoussier placed directly on top of the simmering vegetable pot.
- Leftover couscous and vegetable stew can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Feel free to swap in seasonal vegetables like turnips, sweet potatoes, or green cabbage depending on what you have available.
✅ How it should turn out
The finished dish should feature fluffy, tender grains of couscous surrounded by a vibrantly spiced, aromatic vegetable stew that is deeply comforting and savory.