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Moroccan Vegetable Couscous

Name: Moroccan Vegetable Couscous
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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); 300 g Couscous; 300 ml Water boiling; 15 ml Olive oil or butter; 2½ ml Salt; 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

Spiced vegetable couscous topped with sweet caramelised onions and sultanas

A fragrant Moroccan-style couscous served with tender vegetables, chickpeas and aromatic broth, finished with an optional sweet and warmly spiced tfaya.

Serves 4

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Difficulty Medium

Start cooking Print recipe

Niki's Notes

Traditionally eaten on "Couscous Fridays" for lunch, right after midday prayers, this is a dish for a family to enjoy together.
I was given the original recipe by a dada - and it was for 15 people! Dadas are the women who hold the true secrets of authentic Moroccan gastronomy. They pass down the incredibly complex flavour profiles and slow-cooked tagine recipes through the generations.
A vegetable couscous is about as classic as it comes and a great vegetarian dish to add to your repertoire. Even though it says it serves 4, you'll easily be able to feed 5 or even 6 from this recipe. Add some lamb or beef merguez sausage, or some lamb chops if you want to add some meat.
The tfaya, which is bit like an onion marmalade, is worth trying out if you have time, even though it's optional. Once you have made and tasted it, you'll start thinking of other things to use it on, like roasted or grilled lamb, beef or poultry - or just over 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

Method

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)
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.
Add the stock
Pour in the vegetable stock, stir well and bring the mixture to a gentle simmer.
Cook the firm vegetables
Add the carrots, aubergine and cabbage. Cover the pan and simmer gently.

95°C (203°F)
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.
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)
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.
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.
Cover and steam
Cover the bowl tightly with a plate, lid or food wrap and leave the couscous to absorb the water.
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.
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 the extra broth
Pour the remaining broth into a jug or bowl and serve it separately for adding at the table.

Nutrition

Estimated values per serving.

Calories: 685 kcal
Protein: 18g
Carbs: 119g
Fat: 17g
Fibre: 17g