Seven Vegetable Couscous

كسكس بالخضار السبعة · Kuskus bil khudar al-sab‘a

Ingredients14

• couscous250 g
• carrots2
• zucchini2
• pumpkin, cubed200 g
• turnip, cubed1
• canned chickpeas, drained200 g
• tomatoes, chopped2
• onion, finely chopped1
• olive oil2 tbsp
• vegetable broth500 ml
• ras el hanout1 tsp
• saltto taste
• black pepperto taste
• fresh cilantro, chopped2 tbsp

Method

1. Soak the chickpeas in warm water for 10 minutes, then drain.
2. Heat olive oil in a large pot, sauté the onion until translucent, then add the carrots, turnip, pumpkin, and zucchini; cook for 5 minutes.
3. Add the chopped tomatoes, ras el hanout, salt, and pepper; stir and pour in the vegetable broth, bringing the mixture to a simmer.
4. Add the chickpeas, cover, and let the vegetables simmer gently for 20‑25 minutes until tender.
5. Meanwhile, place the couscous in a heatproof bowl, drizzle with a little olive oil, then steam over the simmering pot for about 10 minutes, fluffing with a fork.
6. Serve the steamed couscous on a platter, top with the cooked vegetables and broth, garnish with fresh cilantro, and enjoy.