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Moroccan Couscous with Seven Vegetables

Discover the vibrant flavors of Moroccan cuisine with our guide to making Moroccan Couscous with Seven Vegetables, a dish that combines perfectly steamed couscous with a medley of vegetables simmered in a fragrant, spiced broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: Moroccan
Ingredients Method

Ingredients
  

For the Couscous
  • 2 cups couscous
  • 1 tbsp olive oil
  • 1 tsp salt
For the Vegetables
  • 2 carrots, peeled and cut into sticks
  • 2 zucchinis, cut into sticks
  • 1 large turnip, peeled and cut into chunks
  • 1 small pumpkin or squash, peeled and cubed
  • 2 potatoes, peeled and quartered
  • 1 cup green beans, trimmed
  • 1 large onion, chopped
For the Broth
  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 1/2 tbsp The Spice Girl Kitchen Moroccan Seasoning
  • Salt and pepper to taste
  • 1 15-oz can chickpeas, drained and rinsed
  • Fresh cilantro, chopped (for garnish)

Method
 

Prepare The Couscous
  1. Place the couscous in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Add 1 cup of warm water, stir, and let it sit for 10 minutes to absorb the water.
  2. Transfer the couscous to the top part of a couscoussière or a steamer. Steam for 15-20 minutes until light and fluffy, stirring occasionally to prevent clumping.
Cook the Vegetables
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
  2. Add the Moroccan seasoning to the pot. Stir for about 1 minute to toast the spices.
  3. Pour in the 4 cups of vegetable or chicken broth and bring to a boil.
  4. Add the carrots, turnips, and potatoes to the pot. Cook for about 10 minutes.
  5. Add the zucchini, pumpkin, and green beans. Continue to cook for another 15-20 minutes until all the vegetables are tender.
  6. Stir in the chickpeas and let them heat through for about 5 minutes. Season with salt and pepper to taste.
Assemble the Dish
  1. Fluff the steamed couscous with a fork and transfer it to a large serving platter. Arrange the cooked vegetables on top of the couscous. Pour some of the broth over the couscous and vegetables to moisten the dish. Garnish with chopped fresh cilantro.
  2. Serve the Moroccan Couscous with Seven Vegetables hot, with additional broth on the side if desired.