Moroccan Seven-Vegetable Couscous
To many Americans, couscous refers to the tiny pearls of semolina we’ve come to know and love. But in Morocco, it is also the proper name for a time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa. This is a terrific, relaxed party dish—easy to make,…
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To many Americans, couscous refers to the tiny pearls of semolina we’ve come to know and love. But in Morocco, it is also the proper name for a time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa. This is a terrific, relaxed party dish—easy to make, fun to eat and meant for a gathering.
Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 large onions, quartered and cut in 1/2-inch slices
- 2 pinches saffron threads
- 1 pinch crushed red pepper
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. coarsely ground black pepper
- 3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string
- 4 fresh or canned tomatoes, peeled, seeded and quartered
- 1 qt. vegetable stock
- 3 cups water
- 1 turnip, peeled and cut in 1-inch cubes
- 1/2 lb. carrots, peeled, halved length-wise and cut in 2-inch sticks
- 3/4 lb. butternut squash, peeled, seeded, and cut in 1 1/2-inch chunks
- 1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks
- 1 cup raisins
- 1 14-oz. can chickpeas, rinsed and drained
- 2 Tbs. granulated sugar
- 2 cups quick-cooking couscous, uncooked
- 1/2 cup blanched slivered almonds, toasted
Preparation
1. Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Sauté 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.
2. Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.
3. Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.
Nutrition Information
- Calories 590
- Carbohydrate Content 103 g
- Cholesterol Content 10 mg
- Fat Content 15 g
- Fiber Content 12 g
- Protein Content 17 g
- Saturated Fat Content 3 g
- Sodium Content 460 mg
- Sugar Content 30 g