Seven-Vegetable Couscous
Seven-vegetable couscous is the Friday dish of Morocco, a communal platter meant to be shared, with the exact vegetables shifting by season and household. The number matters more than the list: a mix of roots, squash, and tender vegetables layered so each cooks to the right point. Whole wheat couscous stands in for the usual refined semolina, chickpeas carry the protein, and a few dried apricots melt into the broth for a whisper of sweetness. Skip the oil entirely and let ras el hanout, tomato, and a final squeeze of lemon build the flavor instead.
Ingredients
- 2 cups Whole wheat couscous
- 1 1/2 cups Chickpeas, cooked
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tsp Ras el hanout
- 1/2 tsp Turmeric
- 1 cup Canned crushed tomatoes
- 3 Carrots (cooking)s, cut into thick batons
- 2 Turnips, peeled and quartered
- 2 cups Butternut squash, cut into large chunks
- 1/4 green cabbage, cut into 2 wedges
- 2 Zucchinis, cut into thick spears
- 4 Dried apricots, halved
- 1 tsp no-salt vegetable bouillon
- 1/4 cup Cilantro, chopped
- 1/2 Lemons, juiced
Method
- Sweat the onion in 3 tablespoons (45 ml) water in a large pot until soft, about 8 minutes. Add the garlic, ras el hanout, and turmeric and stir for 1 minute so the spices bloom and turn the pot fragrant.
- Add the crushed tomatoes, the no-salt bouillon, and 5 cups (1.2 liters) water. Add the carrots, turnips, and butternut squash, the vegetables that take longest. Bring to a simmer and cook for 15 minutes.
- Add the cabbage wedges, zucchini, chickpeas, and halved apricots. Simmer until every vegetable is tender but still holding its shape, 15 to 20 minutes. The apricots half-dissolve into the broth, and that trace of fruit sweetness is what makes the dish taste rounded without sugar.
- While the vegetables finish, hydrate the couscous. Put it in a wide bowl and pour over 2 cups (480 ml) boiling water or ladled broth. Cover tightly and leave for 5 minutes, then fluff with a fork to separate every grain. No oil is needed; the trapped steam does the work.
- Mound the couscous on a platter and make a well in the center. Pile the vegetables in and ladle the hot broth over the top so the grain drinks it in.
- Scatter with cilantro and squeeze the lemon over everything. Serve the extra broth on the side for spooning over. Traditionally the couscous is steamed in stages over the simmering pot; the quick-soak method here keeps it a weeknight dish.
Nutrition
Estimated per serving: 340 calories, 12 g protein, 12 g fiber, 55 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
