Go Back Email Link
couscous légumes

Vegetable Couscous

This vegetable couscous is a vegetarian meal. It combines a variety of vegetables such as carrots, zucchini, turnips, and eggplant.
A special feature of this recipe is that it calls for a spice blend, widely used in Maghrebi cuisine, called Ras el Hanout. This spice blend can be difficult to find in grocery stores. You can purchase it online on Amazon (that's where I bought mine).
You can also make your own homemade Ras el Hanout. I'll share a homemade version of this spice blend that you can prepare using spices you probably already have at home. If you don't have all of the spices listed, simply leave them out. After all, this spice blend varies from one shop to another throughout the Maghreb. Here are the amounts needed to make a homemade Ras el Hanout:
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon cayenne peppe
r½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients
  

For the Couscous

  • 2 cups couscous
  • ½ cup raisins
  • olive oil
  • salt
  • 1¾ cup water
  • 2 tbsp butter

For the Vegetable Broth

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 4 carrots, sliced
  • 2 zucchini, cut into strips
  • 1 leek, sliced
  • 2 turnips, cut into cubes
  • 1 eggplant, cut into cubes
  • 2 tomatoes, diced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 chili pepper
  • 1 tsp ras el Hanout
  • 1 tsp ground turmeric
  • fresh cilantro
  • 1 tbsp chopped fresh ginger
  • 1 (15-ounce/398 mL) can chickpeas

Instructions
 

To Prepare the Vegetable Broth

  • In a large pot, sauté the chopped onion, garlic, and ginger in olive oil.
  • Once the onions are nicely browned, add the bell peppers, zucchini, carrots, turnips, chili pepper, and tomatoes. Sauté everything for 10 minutes.
  • Add 1 litre (4 cups) of water, the tomato paste, and the spices. Season with salt and pepper. Simmer for 15 minutes.
  • Next, add the eggplant and the leek. Continue cooking for another 15 minutes.
  • Add the chickpeas and simmer for a few more minutes. Stir in a few fresh cilantro leaves.

To Prepare the Couscous

  • Prepare the couscous by placing it in a large bowl. Add the raisins, a pinch of salt, and a drizzle of olive oil.
  • Bring the water to a boil.
  • Pour ¾ cup of the boiling water over the couscous. Without stirring, cover the bowl with a clean kitchen towel and let the couscous absorb the water for a few minutes.
  • Fluff the couscous gently with a fork, then pour in the remaining boiling water and microwave for 2 minutes.
  • Add the melted butter and fluff again with a fork.
  • To serve, spread the couscous onto a large serving platter, then spoon the vegetables and the vegetable broth over the top. Enjoy!