lunch

Couscous aux Sept Légumes (Moroccan Seven-Vegetable Couscous)

Name: Couscous aux Sept Légumes (Moroccan Seven-Vegetable Couscous)
Ingredients: 89.9 g Chickpeas, mature seeds, raw (rehydrated and simmered); 22.4 g Couscous, dry (semolina grain); 45.0 g Sweet potato, raw, cubed; 67.4 g Zucchini, raw, sliced into half-moons; 45.0 g Broccoli, raw, cut into small florets; 22.4 g Olive oil

Nutrition

720

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chickpeas, mature seeds, raw (rehydrated and simmered)89.9 g

Couscous, dry (semolina grain)22.4 g

Sweet potato, raw, cubed45.0 g

Zucchini, raw, sliced into half-moons67.4 g

Broccoli, raw, cut into small florets45.0 g

Olive oil22.4 g

Instructions

Soak chickpeas overnight and simmer in plenty of water with a pinch of salt until tender, about 45-60 minutes. Drain, reserving 1 cup of cooking liquid.

In a wide pot, sauté the sweet potatoes and broccoli florets in the olive oil over medium-high heat until lightly charred, about 5 minutes. Add the zucchini and cook for another 3 minutes.

Stir in 1 tbsp of ras el hanout (or a blend of cumin, ginger, turmeric, and cinnamon) to bloom the spices until fragrant. Add the cooked chickpeas and the reserved liquid. Simmer until the vegetables are fork-tender and the broth has reduced into a light, aromatic sauce.

Meanwhile, place the dry couscous in a heat-proof bowl. Pour 60ml of boiling water over the grains, cover tightly with a plate, and let stand for 5 minutes. Fluff with a fork to break up any clumps.

To plate: Spoon a generous bed of fluffy couscous into a shallow bowl. Ladle the vegetable and chickpea stew directly over the center. Drizzle with a tiny bit of fresh lemon juice and garnish with fresh parsley if available.