Moroccan
Seven-Vegetable Couscous
Fluffy couscous with chickpeas, warm spices, broth, and seven tender vegetables.
6 servings · 60 minutes prep · 75 minutes cook
Ingredients
Couscous
- 2 cups, Moroccan-style semolina couscous, not pearl couscous
- 1 1/4 cups, for initial hydration
- 3 tbsp, divided
- 1 tsp
- 2 tbsp, optional, for finishing
Vegetable Broth
- 3 tbsp
- 1 large, sliced
- 2 medium, grated or finely chopped
- 3 cloves, minced
- 1 tsp
- 1 tsp
- 1 tsp
- 1/4 tsp
- 1/2 tsp, freshly ground
- 2 tsp, plus more to taste
- 6 cups, or chicken broth
- 3, peeled and cut into large pieces
- 2, peeled and quartered
- 1/2 small head, cut into wedges
- 2 cups, cooked or canned, drained
- 2 cups, large chunks
- 2, cut into large batons
- 1/2 cup, optional
- 1/2 cup, chopped
- 1/4 cup, for serving
Directions
Start the Broth
- Heat extra virgin olive oil in a large pot over medium heat. Add yellow onion and cook for 6 minutes, until softened.
- Add tomato, garlic, ground ginger, turmeric, ground cumin, cinnamon, black pepper, and kosher salt. Cook for 3 minutes, until the garlic's raw aroma softens and the spices bloom, stopping before the garlic browns.
- Add vegetable broth, carrot, turnips, cabbage, and chickpeas. Simmer for 25 minutes.
Steam the Couscous
- Rub medium couscous with 1 tablespoon couscous olive oil and fine salt. Sprinkle with water, fluff with your fingers, and rest for 10 minutes.
- Steam over the simmering broth for 15 minutes. Turn into a bowl, fluff, sprinkle with a few tablespoons water, and rest 5 minutes.
- Steam again for 10 minutes, then fluff with remaining olive oil and unsalted butter if using.
Finish Vegetables and Serve
- Add butternut squash, zucchini, and raisins to the broth. Simmer for 15 to 20 minutes, until all vegetables are tender but not collapsing.
- Stir in cilantro, then add salt in small increments until the broth and vegetables taste fully seasoned.
- Mound couscous on a platter, arrange vegetables over it, ladle broth around, and serve with harissa.
