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Couscous with Seven Vegetables Recipe

Moroccan · Main course · 65 min total

A classic North African dish featuring fluffy steamed couscous and a hearty, aromatic stew of seven vegetables, perfect for a comforting family meal.

Ingredients

• 2 cups couscous
• 2 1/2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 carrots, peeled and cut into chunks
• 2 zucchini, cut into chunks
• 1 large potato, peeled and cut into chunks
• 1 cup pumpkin or butternut squash, peeled and cubed
• 1 cup canned chickpeas, drained and rinsed
• 1 red bell pepper, seeded and cut into chunks
• 1 cup green beans, trimmed and halved
• 2 tomatoes, diced (or 1 can diced tomatoes)
• 2 cups vegetable broth or water
• 2 tablespoons tomato paste
• 1/4 cup raisins (optional)
• Fresh cilantro or parsley for garnish

Instructions

1. Prepare the couscous: In a medium bowl, combine couscous, 2 1/2 cups water or broth, 1 tablespoon olive oil, and 1/2 teaspoon salt. Stir, cover, and let sit for 10 minutes. Fluff with a fork.
2. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, turmeric, ginger, and cayenne; cook 1 minute until fragrant.
3. Add carrots, zucchini, potato, pumpkin, chickpeas, bell pepper, green beans, tomatoes, 2 cups broth, tomato paste, raisins, and remaining 1/2 teaspoon salt. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes, until vegetables are tender. Adjust seasoning.
5. To serve, mound couscous on a large platter and top with the vegetable stew. Garnish with fresh cilantro or parsley.

Tips

• For a richer flavor, use homemade vegetable broth or add a cinnamon stick to the stew.
• Harissa paste can be served on the side for extra heat.
• The stew can be made a day ahead; flavors improve overnight.
• Leftover couscous can be reheated with a splash of water in the microwave.

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