Moroccan Couscous
A fragrant and hearty North African staple featuring tender steamed semolina piled high with spiced vegetables and tender meat.
Ingredients
- •2 cups dry couscous (400g)
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1.5 cups boiling water or low-sodium chicken broth
- •1 pound beef chuck, cut into 2-inch cubes (optional)
- •1 large onion, finely chopped
- •2 cloves garlic, minced
- •2 medium carrots, cut into 3-inch lengths
- •2 medium zucchini, cut into 3-inch lengths
- •1 cup cubed pumpkin or butternut squash
- •1 cup canned chickpeas, rinsed and drained
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cinnamon
- •1 teaspoon sweet paprika
- •3 cups chicken or vegetable broth
- •2 tablespoons tomato paste
- •1/4 cup chopped fresh cilantro and parsley
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat, then add the beef (if using) and chopped onion, cooking until the onion is soft and translucent.
- 2
Stir in the minced garlic, ginger, turmeric, cinnamon, paprika, salt, and black pepper, cooking for another minute until fragrant.
- 3
Whisk the tomato paste into the 3 cups of broth, pour it into the pot, bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 4
Add the carrots, pumpkin, and chickpeas to the pot, cover, and simmer for 10 minutes.
- 5
Add the zucchini to the pot and cook for an additional 10 minutes until all vegetables and the meat are fork-tender.
- 6
While the vegetables finish cooking, place the dry couscous in a large wide bowl, drizzle with olive oil and salt, and toss to coat.
- 7
Pour the boiling water or hot broth over the couscous, cover the bowl tightly with plastic wrap, and let it sit undisturbed for 5 minutes.
- 8
Remove the plastic wrap and use a fork to gently fluff the couscous, separating any clumps until light and airy.
- 9
Mound the fluffy couscous on a large serving platter, create a well in the center, and arrange the tender meat and colorful vegetables over and around the couscous.
- 10
Ladle some of the savory spiced broth over the dish and garnish generously with chopped fresh cilantro and parsley before serving.
💡 Chef tips
- For authentic flavor, use a traditional couscoussier to steam the couscous over the simmering vegetable stew, though the hot-water absorption method is much faster for home cooks.
- You can easily make this vegetarian by omitting the beef and using a rich vegetable broth or water.
- Store leftover couscous and vegetable stew separately in airtight containers in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish features grains of couscous that are wonderfully light and fluffy, surrounded by melt-in-your-mouth vegetables and meat infused with aromatic warm spices.