Lunch · Moroccan · 20 min
Couscous aux Sept Légumes (Moroccan Seven-Vegetable Couscous)
- Calories
- 704
- Protein
- 25g
- Carbs
- 94g
- Fat
- 29g
Ingredients
- 22.4 g couscous
- 180 g chickpeas
- 45 g sweet potato
- 67.4 g zucchini
- 45 g broccoli
- 30 g carrots
- 30 g turnips
- 40 g plum tomatoes
- 30 g yellow onion
- 1 tbsp ras el hanout
- 22.4 g extra-virgin olive oil
- 0.5 tsp salt
- 1 tsp lemon juice
- 1 tbsp fresh parsley
Method
- 01Soak dried chickpeas in water overnight (at least 8 hours). Drain, then simmer in fresh salted water for 45-60 minutes until tender. Reserve 1 cup of cooking liquid and drain the chickpeas.
- 02In a large pot, sauté the diced onion, carrots, turnips, sweet potato, and broccoli florets in olive oil over medium-high heat for 5 minutes until starting to turn golden.
- 03Add the zucchini, diced plum tomatoes, and ras el hanout spice mix. Cook for 2 minutes to bloom the spices until fragrant.
- 04Add the cooked chickpeas, salt, and reserved chickpea cooking liquid. Cover and simmer over medium-low heat until all vegetables are fork-tender and a rich aromatic broth forms, about 15 minutes.
- 05Place dry couscous in a heat-proof bowl, pour 60 ml of boiling water over it, cover tightly, and let stand for 5 minutes. Fluff with a fork.
- 06To serve, arrange steamed couscous in a bowl, spoon the seven vegetables and chickpeas with broth over the top, squeeze lemon juice over the dish, and garnish with fresh chopped parsley.
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