Cook and Scale
Moroccan Seven-Vegetable Couscous
4 servings · 75 min total
Fluffy steamed couscous crowned with a fragrant stew of carrot, turnip, pumpkin, cabbage and chickpeas in a warming spiced broth. A festive Moroccan classic in one pot.
Ingredients
- 350 g couscous
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic, minced
- 2 tsp ras el hanout
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 l vegetable stock
- 2 carrot, cut into batons
- 1 turnip, cut into wedges
- 1 zucchini, cut into batons
- 200 g pumpkin, cubed
- ¼ white cabbage, cut into wedges
- 300 g chickpeas, drained
- 1 tsp salt
- 3 tbsp fresh parsley, chopped
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook onion and spices — Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened. Stir in the garlic, ras el hanout, turmeric and ground coriander and cook for 1 minute until fragrant.
- 2.
Simmer the root vegetables — Pour in the vegetable stock and bring to a simmer. Add the carrot, turnip and pumpkin, cover and cook for 20 minutes until starting to soften.
- 3.
Add remaining vegetables — Add the cabbage, zucchini, chickpeas and salt. Cover and simmer for a further 15 minutes until all the vegetables are tender.
- 4.
Steam the couscous — Meanwhile, place the couscous in a heatproof bowl, ladle over 350 ml of hot broth from the pot, cover and let stand for 5 minutes, then fluff with a fork.
- 5.
Assemble and serve — Mound the fluffed couscous on a large platter, top with the vegetables and chickpeas, ladle over some broth, scatter with parsley and serve hot.