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Seven-Vegetable Couscous: Morocco's Friday Dish

By the Healthy Plate team

Vegetable Couscous

Seven-vegetable couscous is Friday lunch in Moroccan homes. Use wholewheat couscous if you can and let the vegetables star: carrot, courgette, pumpkin, turnip, cabbage, tomato and onion.

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Why it's good

  • Seven vegetables in one plate
  • Chickpeas for protein and fibre
  • Wholewheat couscous is more filling

Vegetable Couscous

20 minPrep
40 minCook
6Servings
420kcal

Ingredients

  • 2 cups couscous (wholewheat if possible)
  • 2 carrots, 2 courgettes
  • A wedge of pumpkin and 1 turnip
  • ¼ cabbage
  • 2 tomatoes and 1 onion
  • 1 can chickpeas
  • 1 tbsp ras el hanout and turmeric
  • 1 tbsp olive oil

Method

  1. Soften the onion in oil with the spices; add tomatoes and 6 cups of water.
  2. Add carrot, turnip and cabbage for 20 minutes, then courgette, pumpkin and chickpeas for 15.
  3. Pour two cups of boiling broth over the couscous, cover 5 minutes, then fluff with a fork.
  4. Mound the couscous, top with vegetables and spoon over broth.
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Tip

Ras el hanout is a Moroccan spice blend — find it in the spice aisle.

Couscous without a couscoussier

No steamer? Pour boiling broth over the couscous in a bowl, cover 5 minutes and fluff with a fork and a spoon of oil. Light and fluffy.

Frequently asked questions

Is couscous healthy?

Wholewheat couscous has more fibre. Keep it to about a cup and load up on veg.

Can I add chicken or lamb?

Yes — cook it in the broth from the start.

What is ras el hanout?

A Moroccan spice blend with cumin, coriander, cinnamon, ginger, pepper and more.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.