Moroccan vegetable couscous
Fluffy couscous crowned with vegetables and chickpeas slowly simmered in a broth scented with saffron, ginger and cinnamon.
- 70 min20 prep · 50 cook
- MediumDifficulty
- 580 kcalper serving
Ingredients
- Couscous300 g
- Onion1
- Tomatoes2
- Carrots2
- Turnip1
- Courgettes2
- Pumpkin250 g
- chickpeas, drained (400 g)1 can
- Ground ginger1 tsp
- Ground turmeric1 tsp
- saffron1 pinch
- Cinnamon stick1
- fresh coriander4 sprigs
- Vegetable stock1.5 l
- Butter30 g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
In a large pot, soften the chopped onion and tomatoes in the oil with the ginger, turmeric, saffron and some pepper.
- 2
Add the stock, the carrots and turnip in large pieces, the cinnamon and the coriander sprigs, and simmer.
- 3
Add the pumpkin, courgettes and chickpeas and cook until all the vegetables are tender. Season with salt.
- 4
Meanwhile, put the couscous in a bowl with a pinch of salt and 1 tbsp oil. Pour over the same volume of hot broth from the pot, cover and leave it to swell.
- 5
Fluff the couscous with a fork and work in the butter.
- 6
Pile the couscous on a large plate, arrange the vegetables on top and serve with the broth in a jug.
Tips and questions
- How do I get fluffy couscous?
- Rub it with a little oil before hydrating, use the same volume of hot stock, cover for 5 minutes and fluff it with a fork and the butter.
- Can I make it gluten-free?
- Couscous is wheat, so serve the vegetable stew over quinoa or millet instead.
- Can I make it ahead?
- The vegetables and broth keep 3 days in the fridge and freeze well. Prepare the couscous fresh, it takes 5 minutes.
Enjoy your meal!
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