Couscous aux LégumesVegetable Couscous
A Moroccan vegetable couscous with chickpeas and a spiced broth. The selection and arrangement of vegetables vary by season and region.
Prep
35m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Couscous
- 400gCouscous
- 450mlWater (hot)
Broth
- 40mlExtra Virgin Olive Oil
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 250gTomato (finely chopped)
- 200gCarrot (cut into batons)
- 250gZucchini (cut into batons)
- 250gPumpkin (cut into chunks)
- 200gTurnip (cut into batons)
- 200gChickpeas (soaked overnight and drained)
- 1lVegetable Stock
- 6gRas el Hanout
- 4gCumin Powder
- 3gTurmeric Powder
- 3gPaprika
- 10gSalt
- 2gBlack Pepper
Topping
- 15gFresh Coriander (finely chopped)
- 80gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the tomato, ras el hanout, cumin powder, turmeric powder, paprika, salt, and black pepper. Cook until the tomatoes begin to break down and look saucy.
- 03
Pour in the vegetable stock, then add the chickpeas. Simmer until the chickpeas are nearly tender.
- 04
Add the carrot, turnip, and pumpkin and cook until they are starting to soften. Add the zucchini last and continue simmering until all the vegetables are tender but still holding their shape.
- 05
Put the couscous in a wide bowl and pour over the hot water. Cover and let it stand until the grains swell, then fluff well with a fork.
- 06
Mound the couscous on a platter, spoon over some broth and vegetables, and finish with the raisins and fresh coriander.
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