Vegetable couscous
6 servings
70 minutes
Vegetable couscous is a fragrant and rich dish of Moroccan cuisine that combines traditional spices, fresh vegetables, and tender couscous. Its roots go back centuries when Moroccans created dishes using simple yet rich ingredients. Thanks to saffron, cinnamon, and ras el hanout, vegetable couscous acquires a warm, spicy flavor with light citrus notes. Chickpeas and raisins add softness and sweetness while parsley and harissa provide a zesty freshness. This dish is perfect for a cozy family dinner or festive table. It can be a standalone vegetarian treat or an accompaniment to meat dishes. Serving with pine nuts and butter gives the couscous a velvety texture, making it incredibly pleasant to taste and rich.
1
Peel all the vegetables and cut them into small cubes. Chop the onion.
- Carrot: 4 pieces
- Turnip: 4 pieces
- Zucchini: 3 pieces
- Butternut squash: 100 g
- Potato: 3 pieces
- Onion: 3 heads
- Garlic: 1 head
2
Grate the orange zest.
- Oranges: 1 piece
3
Sauté the onion in olive oil for 5 minutes, add grated garlic and ras-el-hanout. Mix well.
- Onion: 3 heads
- Garlic: 1 head
- Ras el hanout: 1 teaspoon
- Olive oil: 1 tablespoon
4
Add chopped vegetables and cook on low heat for 5 minutes.
- Carrot: 4 pieces
- Turnip: 4 pieces
- Zucchini: 3 pieces
- Butternut squash: 100 g
- Potato: 3 pieces
5
Add broth, add pelati, and bring everything to a boil.
- Vegetable broth: 1 l
- Pelati (whole peeled tomatoes): 2 pieces
6
Add cinnamon, saffron, orange zest, raisins, and chickpeas (without liquid). Simmer for 30 minutes.
- Cinnamon sticks: 1 piece
- Saffron: 1 piece
- Oranges: 1 piece
- Canned chickpeas: 200 g
- Raisins: 6 tablespoons
7
Soak the couscous for 10 minutes.
- Couscous: 500 g
8
Place the couscous in a steamer and put pieces of butter on top. Cook for 20 minutes.
- Couscous: 500 g
- Butter: 30 g
9
Serve couscous and vegetables separately. Sprinkle the vegetables with chopped herbs, harissa, and pine nuts.
- Couscous: 500 g
- Harissa: to taste
- Parsley: to taste
- Pine nuts: 6 tablespoons
