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Name: Seven Vegetable Couscous
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Morocco
Ingredients: 250 g couscous; 2 carrots; 2 zucchini; 200 g pumpkin, cubed; 1 turnip, cubed; 200 g canned chickpeas, drained; 2 tomatoes, chopped; 1 onion, finely chopped; 2 tbsp olive oil; 500 ml vegetable broth; 1 tsp ras el hanout; to taste salt; to taste black pepper; 2 tbsp fresh cilantro, chopped

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Morocco1 h 30 minServes 4уже готовили

Seven Vegetable Couscous

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

Ингредиенты14

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

крупыовощидругоеспеции и соусы

Приготовление

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