Seven-Vegetable Couscous

Moroccan · Winter · 60 min · Serves 6 · By Priya Nair

The Friday couscous of Moroccan households is a celebration of whatever the garden offers, traditionally seven vegetables simmered in a light, spiced broth. Steaming the grain rather than soaking it gives the lightest, most separate result. It is generous, wholesome, and built for a crowd.

Ingredients

  • 400g couscous
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, cut into batons
  • 2 turnips, quartered
  • 1 small butternut squash, cut into chunks
  • 1 courgette, cut into thick rounds
  • 1 tin (240g drained) cooked chickpeas
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 litre vegetable stock
  • Sea salt, to taste

Method

  1. Warm the olive oil in a large pot and soften the onion for 5 minutes. Stir in the cumin and turmeric.
  2. Add the carrots, turnips, and squash with the stock. Season and simmer for 15 minutes.
  3. Add the courgette and chickpeas and cook for a further 10 minutes, until all the vegetables are tender.
  4. Meanwhile, place the couscous in a wide bowl, pour over enough hot stock from the pot to just cover, then cover and let it swell for 5 minutes. Fluff with a fork and a little olive oil.
  5. Mound the couscous on a platter, arrange the vegetables on top, and moisten with several ladles of the broth. Serve the rest of the broth alongside.