Vegetable Couscous

Fluffy couscous crowned with tender spiced vegetables, chickpeas, and a fragrant broth. A Moroccan one-pot feast that is hearty enough to satisfy everyone at the table.

Vegetable Couscous

By Chef B. Boukim

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 6

Ingredients

  • 2 cups Couscous
  • 4 cups Vegetable broth
  • 3 Carrots, sliced
  • 2 Zucchini, sliced
  • 1 Yellow onion, chopped
  • 3 Garlic cloves, minced
  • 1 can (15 oz) Chickpeas, cooked
  • 2 tsp Ras el hanout spice blend
  • 1 tsp Ground cumin
  • 2 tbsp Olive oil
  • 2 tbsp Fresh cilantro, chopped
  • 1 tsp Sea salt
  • 1/4 cup Raisins

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 3 minutes.
  2. Add the carrots, zucchini, ras el hanout, and cumin. Stir to coat and cook for 5 minutes more.
  3. Pour in the broth, chickpeas, raisins, and salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the vegetables are tender.
  4. Place the couscous in a wide bowl. Ladle about 2 cups of the hot broth over the couscous, cover, and let stand for 5 minutes.
  5. Fluff the couscous with a fork and mound it on a platter. Top with the vegetables and chickpeas, spooning broth over all.
  6. Scatter with fresh cilantro and serve with extra broth on the side.