Moroccan · Main · Medium
Moroccan Couscous
Fluffy steamed couscous piled with tender vegetables and chickpeas in a fragrant broth.
The whole recipe in 60 seconds
Moroccan Couscous, in 5 ideas
- Fluff the couscous twice for the lightest texture.
- Cut vegetables chunky so they survive the simmer.
- Ras el hanout is the key spice blend.
- Serve the broth on the side for drizzling.
- A fried egg on top is a common addition.
What you need
Ingredients
- 2 cups couscous
- 2 cups vegetable broth
- 2 carrots, 2 zucchini, and 1 turnip, chunked
- 1 can chickpeas, drained
- 1 onion, quartered
- 2 tomatoes, quartered
- 2 tsp ras el hanout, 1 tsp turmeric, and 1 tsp ginger powder
- 1/4 cup olive oil
- 1 tsp salt
- Harissa to serve
How to make it
Directions
- Simmer vegetables, chickpeas, tomatoes, spices, and salt in broth until tender, about 30 minutes.
- Meanwhile, pour boiling broth over couscous, cover, and steam 10 minutes; fluff with a fork.
- Drizzle couscous with olive oil and fluff again.
- Mound couscous on a platter and arrange vegetables on top.
- Ladle over some broth and serve harissa on the side.
Money saver. Couscous is one of the fastest, cheapest grains to prepare.