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seven vegetable couscous

Traditional Seven Vegetable Couscous

Bring the exotic flavors of Morocco with this wholesome stew served on top of fluffy couscous cooked to perfection in this classic dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Entree
Cuisine Morocco
Servings 6

Equipment

  • A glass or plastic container with a tight lid

Ingredients
  

The couscous

  • 2 cups couscous (instant or regular)
  • 1 Tbsp vegetable oil (avocado or olive oil)
  • 2.5 cups vegetable broth
  • 1 tsp turmeric powder

The vegetables

  • 1 large yellow or white onion
  • 2 garlic cloves minced
  • 1 large carrot diced
  • 1 large sweet potato peeled and diced
  • 1 zucchini sliced
  • 1 red pepper cut in strips
  • 1 medium eggplant diced
  • 2 celery stalks diced
  • 2 cups cooked chickpeas

The seasoned broth

  • 1/2 cup tomato sauce
  • 2 cups vegetable broth
  • 1 tsp cumin powder
  • 1 tbsp freshly grated ginger
  • 1 tsp cinnamon powder
  • 1 tsp black pepper
  • 1 tbsp chili paste (optional)

Garnishings

  • 1/2 cup raisins
  • 1 cup fresh cilantro leaves
  • 1/2 cup slivered almonds (optional)
  • olive oil

Instructions
 

Prepare the vegetable stew

  • Dice the onion, carrots, celery, eggplant and, sweet potato.
  • Slice the zucchini, make red pepper strips.
  • Add 1 tbsp of vegetable oil (avocado or olive) to a pan on medium heat, add the diced onion and garlic and cook for 1-2 minutes.
  • Pour 1 cup of seasoned broth over the onions to deglaze them and add the diced celery, carrots, sweet potatoes, and stir. Cook for 5 minutes covered.
  • Add the eggplant, zucchini, mix and simmer for 20-30 minutes covered.
  • Add the cooked chickpeas and mix them in the stew.
  • Taste and adjust salt and spices as needed.

Prepare the broth

  • Mix 1/2 cup of tomato sauce, 1 tsp cumin, 1tsp black pepper, 1 tsp freshly grated ginger, 1 tsp cinnamon, 1 tbsp chili paste, 2 cup vegetable broth.

Prepare the couscous

  • Dry roast the 2 cups of couscous in a wide frying pan for 1-2 minutes on medium heat. Keep shaking the pan until the couscous gets a golden color. Turn off the heat.
  • Bring the 2.5 cups of vegetable broth with 1 tbsp of olive oil and 1 tsp of turmeric powder to a boil.
  • Add the couscous into the glass container and pour the boiled broth over it. Quickly mix the liquid and cover with the lid.
  • Set aside for 10 minutes.
  • Uncover, add a few tablespoons of vegan butter and fluff with a fork.
  • Keep covered until you are ready to serve.

Serve

  • Create a bed of couscous and add the stew on top.
  • Garnish with some raisins, chopped cilantro and parsley, and extra broth if you have some.
Keyword couscous, gluten-free grain, moroccan stew, vegetable stew