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Moroccan Vegetable Couscous

Ingredients

Vegetable stew

30 ml Olive oil
1 large Red onion thinly sliced
2 cloves Garlic cloves crushed
400 g Chopped tomatoes (1 x 400g tin)
15 ml Tomato purée
5 ml Ground ginger
5 ml Ground turmeric
5 ml Sweet paprika
2½ ml Black pepper freshly ground
1 pinch Saffron threads (a generous pinch)
750 ml Vegetable stock
2 Carrots peeled and quartered lengthways
½ small Aubergine cut into large chunks
¼ small White or sweetheart cabbage cut into wedges
300 g Butternut squash peeled and cut into large chunks (pumpkin may be used instead)
2 Courgettes quartered lengthways
400 g Chickpeas drained and rinsed (1 x 400g tin; listed weight includes the canning liquid)
Fresh flat-leaf parsley chopped (small handful)
Fresh coriander chopped (small handful)
Salt (to taste)

Couscous

300 g Couscous
300 ml Water boiling
15 ml Olive oil or butter
2½ ml Salt

Tfaya

2 large Red onions very thinly sliced - optional
15 ml Olive oil - optional
1 Cinnamon stick (remove before serving) - optional
2½ ml Ground cinnamon - optional
1¼ ml Black pepper freshly ground - optional
1¼ ml Ras el hanout - optional
1 pinch Ground turmeric (a small pinch) - optional
75 g Sultanas - optional
22½ ml Soft brown sugar or caster sugar - optional
100 ml Water (plus a little more if needed) - optional

Step 1 of 15

Make the vegetable stew

Soften the onion

Warm the olive oil in a large casserole dish or heavy-based saucepan over medium-low heat. Add the sliced onion and cook gently, stirring from time to time, until soft.

150°C (302°F) hob

Make the vegetable stew

Add the tomato and spices

Stir in the garlic, chopped tomatoes, tomato purée, ginger, turmeric, paprika, black pepper and saffron. Cook briefly so the spices become fragrant.

Make the vegetable stew

Add the stock

Pour in the vegetable stock, stir well and bring the mixture to a gentle simmer.

Make the vegetable stew

Cook the firm vegetables

Add the carrots, aubergine and cabbage. Cover the pan and simmer gently.

95°C (203°F) hob

Make the vegetable stew

Add the remaining vegetables and chickpeas

Add the butternut squash, courgettes and chickpeas. Cover again and continue simmering until the vegetables are tender while still holding their shape.

Make the vegetable stew

Finish the stew

Stir in most of the parsley and coriander, keeping a little of each for serving. Taste the broth and season with salt as needed.

Make the tfaya

Begin cooking the onions

While the stew cooks, warm the olive oil in a separate saucepan over low heat. Add the onions, cinnamon stick, ground cinnamon, black pepper, ras el hanout and turmeric, then cook gently, stirring occasionally.

130°C (266°F) hob

Make the tfaya

Caramelise the tfaya

Add the sultanas, sugar and water. Cook slowly, stirring regularly, until the onions are very soft, dark and sticky. Add an extra splash of water if the mixture starts to catch before the onions are ready.

Make the tfaya

Remove the cinnamon stick

Take out and discard the cinnamon stick before serving.

Prepare the couscous

Combine the couscous

Put the couscous in a large heatproof bowl and mix in the salt. Add the olive oil or butter, pour over the boiling water and stir once.

Prepare the couscous

Cover and steam

Cover the bowl tightly with a plate, lid or food wrap and leave the couscous to absorb the water.

Prepare the couscous

Fluff the grains

Remove the cover and fluff the couscous thoroughly with a fork, breaking up any clumps.

Serve

Assemble the couscous

Spoon the couscous onto a tagine base or large serving dish. Arrange the vegetables and chickpeas over the top, positioning the carrots and courgettes in a pyramid shape.

Serve

Add the broth and toppings

Spoon over enough vegetable broth to moisten the couscous without making it soggy. Top with the tfaya, if using, and scatter over the reserved parsley and coriander.

Serve

Serve the extra broth

Pour the remaining broth into a jug or bowl and serve it separately for adding at the table.