Moroccan Seven‑Vegetable Couscous (Couscous aux Sept Légumes)
Fragrant steamed couscous topped with a colourful broth of carrots, zucchini, pumpkin, chickpeas and aromatic spices, perfect for a family gathering.
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the oil in a large pot over medium heat, add the onion and garlic and sauté until translucent, about 4 minutes.
-
Step 2 of 6
Stir in the cumin, coriander, cinnamon, paprika and cayenne, cooking for 1 minute until fragrant.
-
Step 3 of 6
Add the carrots, zucchini, pumpkin and chickpeas, then pour in the broth; bring to a boil, reduce to a gentle simmer and cover for 25‑30 minutes until the vegetables are tender.
-
Step 4 of 6
Meanwhile place the couscous in a heat‑proof bowl, sprinkle with a pinch of salt and drizzle with 2 tbsp hot water; cover with a clean kitchen towel and let steam for 5 minutes, then fluff with a fork.
-
Step 5 of 6
When the vegetables are cooked, season the broth with salt and pepper, then spoon the couscous onto a serving platter, top with the vegetable mixture and ladle some broth over it.
-
Step 6 of 6
Garnish with fresh coriander leaves and serve immediately.
Notes from the kitchen
If fine couscous is unavailable, use medium‑grain Israeli couscous; it will need a slightly longer steaming time. Leftovers keep well refrigerated for 2 days; reheat gently with a splash of broth to restore moisture.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
