About This Dish
A plant-based version of Morocco's national dish that is just as beloved as the meat versions. Seven or more seasonal vegetables are simmered in a rich, spiced broth until tender, then served over fluffy steamed couscous. The key is the depth of flavor in the vegetable broth itself, enriched with saffron, ras el hanout, and a generous amount of olive oil. Many Moroccan families serve this during Ramadan or as a lighter alternative during the hot summer months. It proves that couscous needs nothing more than good vegetables and good spices to be extraordinary.
Ingredients
- 500 g Couscous (medium grain)
- 3 Carrots
- 2 Turnips
- 3 Zucchini
- 300 g Pumpkin, cubed
- 3 Tomatoes
- 2 Onions
- 1 cup Chickpeas, cooked
- 1/2 tsp Saffron threads
- 1 tbsp Ras el hanout
- 4 tbsp Olive oil
- 40 g Butter (or olive oil for vegan)
- 1 bunch Fresh herbs
- to taste Salt and pepper
Instructions
- 1
Simmer onions, tomatoes, saffron, ras el hanout, oil, herbs, salt, and pepper in water for 20 minutes.
- 2
Add carrots, turnips, and pumpkin. Cook 20 minutes.
- 3
Steam couscous three times over the broth.
- 4
Add zucchini and chickpeas for the last 15 minutes.
- 5
Mound couscous, arrange vegetables decoratively, ladle broth.
Tips & Tricks
- Use the most seasonal, freshest vegetables available for the best results.
- Extra olive oil compensates for the absence of meat in the broth.
- Substitute butter with olive oil to make this fully vegan.