Vegetable Couscous

Fluffy couscous topped with a fragrant stew of carrots, zucchini, pumpkin and chickpeas - the Friday dish of Morocco.

55 min 6 servings Medium moroccan

Ingredients

• 1 pcs onion
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 3 pcs carrots
• 2 pcs zucchini
• 300 g pumpkin
• 2 pcs tomatoes
• 240 g canned chickpeas
• 1 l water
• 2 tsp salt
• 300 g couscous
• 360 ml hot water
• 0.5 bunch fresh cilantro

Steps

1. Cut 1 onion into large chunks.
2. Peel 3 carrots and cut them into 5 cm pieces.
3. Cut 2 zucchini into thick rounds.
4. Cut 300 g of pumpkin into large cubes.
5. Cut 2 tomatoes into quarters.
6. Heat 3 tbsp of olive oil in a large pot over medium heat.
7. Cook the onion for 5 minutes until soft.
8. Stir in 1 tbsp of tomato paste, 1 tsp of turmeric, 1 tsp of cinnamon and 1 tsp of ginger for 1 minute.
9. Add the carrots, pumpkin and tomatoes.
10. Pour in 1 liter of water and add 2 tsp of salt.
11. Bring the pot to a boil.
12. Cover the pot and simmer on low heat for 20 minutes.
13. Add the zucchini and 240 g of drained chickpeas.
14. Simmer for 10 minutes more until all the vegetables are tender.
15. Put 300 g of couscous in a large heatproof bowl.
16. Pour 360 ml of hot water over the couscous and cover the bowl with a plate.
17. Wait 5 minutes, then fluff the couscous with a fork.
18. Spoon the couscous onto a large platter and ladle the vegetables and broth on top.
19. Chop 0.5 bunch of cilantro and scatter it over the top.