Couscous with Seven Vegetables
Experience the vibrant flavors of North Africa with this hearty Moroccan-inspired couscous dish. A rich, aromatic vegetable stew, brimming with seven different vegetables and warm spices, is simmered to perfection and served over fluffy, tender couscous. This satisfying vegan meal offers a delightful balance of textures and a deeply savory taste.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 602 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 1 tspground cumin
- 1 tspground coriander
- 0.5 tspturmeric powder
- 1 tsppaprika
- 1 pcscinnamon stick
- 4 cupvegetable broth
- 411 gcanned diced tomato, undrained
- 2 pcscarrot, peeled, cut into 1-inch chunks
- 1 pcszucchini, cut into 1-inch chunks
- 2 cupbutternut squash, peeled, deseeded, cut into 1-inch chunks
- 1 canchickpea, drained, rinsed
- 2 cupgreen cabbage, roughly chopped
- 1 pcsbell pepper, any color, cored, seeded, cut into 1-inch pieces
- 1.5 cupcouscous, medium grain
- 0.5 tspsalt
for couscous
- 1.5 cupwater
garnish
- 0.25 cupfresh parsley, chopped(optional)
Equipment
Dutch oven · Cutting board · Chef's knife · Measuring cups · Measuring spoons · Medium saucepan with lid · Wooden spoon · Fork
The method
Step by step
- 1
Prepare all vegetables: finely dice the yellow onion, mince the garlic, grate the fresh ginger, peel and chop the carrots into 1-inch pieces, chop the zucchini into 1-inch pieces, cube the butternut squash into 1-inch pieces, roughly chop the green cabbage, and dice the bell pepper.
Cook’s note: Prepping all your ingredients (mise en place) before you start cooking ensures a smooth and efficient cooking process.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
Cook’s note: Using a Dutch oven helps distribute heat evenly and retains moisture, perfect for simmering stews.
- 3
Add the chopped yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly softening the onions builds a crucial flavor base for the stew.
- 4
Stir in the minced garlic and grated ginger, cooking for an additional minute until their aromas are fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
- 5
Add the ground cumin, ground coriander, turmeric powder, paprika, and the cinnamon stick to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their full fragrance.
About 1 min
Cook’s note: Toasting spices in oil deepens their flavor profile and adds complexity to the stew.
- 6
Pour in the vegetable broth and canned diced tomatoes, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
About 5 min
Cook’s note: Ensure the broth is at least room temperature to avoid cooling down the pot too much.
- 7
Add the chopped carrots, zucchini, and butternut squash to the simmering broth. Cover the pot and continue to simmer for 15 minutes, or until these harder vegetables begin to soften.
About 15 min
Cook’s note: Cutting vegetables into similar sizes ensures they cook evenly.
- 8
Stir in the drained and rinsed chickpeas, chopped green cabbage, and diced bell pepper. Continue to simmer, covered, for another 10-15 minutes, until all the vegetables are tender-crisp.
About 15 min
Cook’s note: Avoid overcooking the vegetables; they should still retain some texture and not be mushy.
- 9
While the stew is simmering, prepare the couscous: bring 1.5 cups of water and 0.5 teaspoon of salt to a rolling boil in a medium saucepan.
About 5 min
Cook’s note: Adding salt to the water before the couscous enhances its flavor.
- 10
Remove the saucepan from the heat, stir in the 1.5 cups of couscous, cover tightly with a lid, and let it stand undisturbed for 5 minutes to allow the liquid to be fully absorbed.
About 5 min
Cook’s note: Do not lift the lid during this resting period, as the steam is crucial for perfectly fluffy couscous.
- 11
Fluff the cooked couscous gently with a fork to separate the grains.
About 1 min
Cook’s note: Fluffing immediately after resting prevents the couscous from clumping together.
- 12
Carefully remove and discard the cinnamon stick from the vegetable stew before serving.
Cook’s note: The cinnamon stick has imparted its flavor and is no longer needed.
- 13
Ladle the rich vegetable stew generously over the fluffed couscous. Garnish with fresh chopped parsley.
About 1 min
Cook’s note: For an extra layer of flavor and a touch of heat, consider adding a dollop of harissa paste to your bowl.
Per serving
Nutrition
- Calories
- 602.4kcal
- Protein
- 21.5g
- Carbs
- 107.2g
- Fat
- 11.2g
- Fibre
- 17.2g
- Sugar
- 17.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is wonderfully versatile; feel free to swap in other seasonal vegetables like sweet potatoes, parsnips, or green beans. Serve with a side of crusty bread to soak up all the delicious sauce. For a complete Moroccan experience, pair with a glass of mint tea.
Store leftover couscous and vegetable stew separately in airtight containers in the refrigerator.
Reheat the stew gently on the stovetop over medium-low heat until warmed through, adding a splash of vegetable broth if needed. Reheat couscous in the microwave with a sprinkle of water, or steam gently on the stovetop.