Moroccan
Moroccan Seven-Vegetable Couscous
Moroccan couscous with seven vegetables
Steamed couscous crowned with chickpeas and seven vegetables in a fragrant saffron-ginger broth.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Moroccan Seven-Vegetable Couscous
Ingredients
Main
Method
- 1
Simmer onion, tomato, spices and chickpeas in salted water until fragrant.
- 2
Add firm vegetables first, then pumpkin, courgette and cabbage so each becomes tender without collapsing.
- 3
Moisten and steam the couscous in stages, rubbing apart the grains between steaming.
- 4
Mound couscous on a platter, arrange vegetables and chickpeas over it and moisten with broth.
Seven-vegetable couscous is a Moroccan preparation; couscous itself is shared heritage across the Maghreb.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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