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Couscous (Moroccan Vegetable Couscous)

Name: Couscous (Moroccan Vegetable Couscous)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 cups Couscous; 2 cups Hot water; 1 tbsp Olive oil; 1 tbsp Butter; 0.5 tsp Salt; 1 Onion; 2 Carrots; 1 Zucchini; 1 Turnip; 200 g Squash; 1 cup Chickpeas; 2 Tomatoes; 3 cloves Minced garlic; 2 tbsp Olive oil; 1 tsp Cumin; 1 tsp Paprika; 0.5 tsp Turmeric; 0.5 tsp Cinnamon; 0.5 tsp Ginger; Salt & pepper; Cilantro & parsley

Fluffy steamed semolina topped with a spiced stew of carrot, zucchini, squash, and chickpeas — Morocco's signature dish. The couscous is ready in five minutes with hot water, and warm spices meet the natural sweetness of the vegetables.

Ingredients

4servings

Couscous
Couscous2 cups
Hot water · or vegetable stock2 cups
Olive oil1 tbsp
Butter · optional1 tbsp
Salt0.5 tsp
Vegetable stew
Onion1
Carrots2
Zucchini1
Turnip · or radish1
Squash200 g
Chickpeas · cooked/canned1 cup
Tomatoes · or canned2
Minced garlic3 cloves
Olive oil2 tbsp
Spices
Cumin1 tsp
Paprika1 tsp
Turmeric0.5 tsp
Cinnamon0.5 tsp
Ginger · ground0.5 tsp
Salt & pepper · to taste
Cilantro & parsley · to finish

Steps

Fry the onion and garlic in olive oil, then add the cumin, paprika, turmeric, cinnamon, and ginger to bloom the spices.
⏲ 3 min
Add the tomatoes and 3 cups water (or stock) and bring to a boil.
⏲ 3 min
Add firm vegetables like carrot and turnip first, then the zucchini, squash, and chickpeas, and simmer until tender.
⏲ 25 min
Put the couscous in a bowl with salt and olive oil, pour over an equal amount of hot water/stock, cover, and steam 5 minutes.
⏲ 5 min
Fluff the couscous with a fork and stir in the butter until light.
⏲ 1 min
Mound the couscous on a platter, arrange the vegetables around it, and ladle over the broth.
⏲ 2 min
Scatter with cilantro and parsley and serve.

Tips & Variations

Variations

Chicken couscous: Braise chicken thighs in the stew.
Lamb couscous: Use lamb for a richer couscous royale.
With dried fruit: Add raisins or dates for gentle sweetness.
Harissa: Serve with spicy harissa on the side.

Tips

Steam the couscous in an equal amount of hot water for 5 minutes, then fluff with a fork.
Add the vegetables firmest first so everything finishes tender together.
Stir in butter or olive oil so the couscous stays fluffy, not clumped.
Bloom the spices in oil first to bring out their aroma.

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