Main dishes

Couscous with vegetables

20 min Cook
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Couscous with vegetables

Couscous, a staple of North African cuisine, is a dish rooted in community and the rich flavors of the Maghreb. Originating from the Berber people of Algeria, Morocco, Tunisia, and Libya, couscous has been a staple of North African meals for centuries. Often served at family gatherings and festive occasions, it symbolizes hospitality and togetherness.

This recipe for couscous with vegetables pays homage to its humble roots, combining fluffy semolina grains with a medley of fresh, seasonal produce.

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Couscous with vegetables

Couscous with vegetables

corinthian
This couscous with vegetables uses a base of turmeric and herbs couscous, topped with stewed vegetables and chickpeas for extra protein. Alternatively, you can stir in chicken strips (or a vegan protein of your choice).
prep time
5 min
cooking time
20 min
servings
4
total time
25 minutes

Equipment

  • Knife

  • Bowl with a lid

  • Skillet or brazier

Ingredients

  • 200 g turmeric couscous*

  • 350 ml warm vegetable broth (~50-60 C or 120-14 F)

  • 1 teaspoon butter

  • 1 large zucchini

  • 1 medium-sized aubergine

  • 1 yellow pepper

  • 8 cherry tomatoes

  • 1 large tomato

  • 1 garlic clove

  • 2 small onions

  • 1 cup canned chickpeas

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon harissa paste

  • 1 tablespoon tomato paste

  • 1 teaspoon grated ginger root

  • 1/4 teaspoon dried thyme leaves

  • 1 tablespoon sweet paprika (optional)

  • 1 tablespoon maple syrup (optional)

  • Salt and pepper, to taste

  • Fresh herbs, to garnish

Instructions

1

Prepare the vegetables

Peel the onion and garlic, and slice them thinly. Rinse well the tomatoes, aubergine, Bell pepper, and zucchini. Halve the cherry tomatoes and dice the larger tomato. Set aside. Dice the aubergine and the zucchini (small chunks will cook faster). Core and remove the seeds from the Bell pepper, then quarter it and dice it. Drain the chickpeas from the can in the water and rinse them well.
2

Prepare the flavors

In a large skillet or brazier, heat the olive oil over low-medium heat. Add the onion and garlic, thyme, grated ginger, tomato paste and harissa paste. Gently stir to form a loose paste until you can smell the fragrance of the ingredients released into the air.
3

Cook the vegetables

Add the tomatoes, bell pepper, zucchini, and aubergine. Gently toss until they're well coated, then season with salt and pepper. Add a little water just to cover the skillet's bottom, cover with a lid, and continue to cook for 15 minutes.
4

Prepare the couscous

Put the couscous in a bowl, add the vegetable broth, and a teaspoon butter. Gently mix until the butter dissolves, then cover with a lid and set aside.
5

Simmer

Take the lid off the skillet/brazier, mix gently the vegetables, then stir in the chickpeas. If desired, add the paprika and maple syrup, and simmer for another 5 minutes, lid off. Take off the lid and set aside for a few minutes to cool.
6

Serve

To serve, fluff up the couscous with a fork, then transfer it to the serving plates to create a nice base for the vegetables. Spoon the vegetables on top, and garnish with fresh herbs.

Notes

*If you use regular couscous, add a teaspoon turmeric powder and some extra parsley to the vegetable stock you'll use to cook the couscous in. As fresh herbs to garnish, we used basil, mint, and parsley. You can also use fresh oregano, thyme, or rosemary. If you don't have fresh herbs, omit them, as dried herbs will be unpleasant to eat in the mix.
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