Seven-Vegetable Couscous with Chickpeas

A fragrant broth of squash, carrots, zucchini and chickpeas spiced with ras el hanout, ladled over fluffy couscous.

Ingredients

For 4 servings.

• 1 1/2 cups couscous
• 1 3/4 cups boiling water
• 1 can chickpeas, drained
• 1 lb butternut squash, cubed
• 2 carrots, cut into chunks
• 2 zucchini, cut into chunks
• 1 yellow onion, sliced
• 2 tomatoes, chopped
• 3 tbsp olive oil
• 2 tsp ras el hanout
• 1/2 tsp ground cinnamon
• 3 cups vegetable broth
• 1/4 cup raisins
• 1 tsp salt
• 1/2 bunch cilantro, chopped

Method

1. Soften the onion in 2 tbsp of the oil for 5 minutes, then stir in the ras el hanout and cinnamon.
2. Add the squash, carrots, tomatoes, broth and salt and simmer for 15 minutes.
3. Add the zucchini, chickpeas and raisins and simmer for 10 minutes more, until everything is tender.
4. Pour the boiling water over the couscous with the rest of the oil, cover for 5 minutes and fluff.
5. Serve the vegetables and broth over the couscous with cilantro.

Diets and allergens

Nutrition per serving

Related dinners

• Harira Tomato, Lentil and Chickpea SoupNorth African · 55 min · Vegetarian, Vegan, Dairy-free
• Koshari Lentils, Rice and PastaNorth African · 50 min · Vegetarian, Vegan, Dairy-free
• Lablabi Tunisian Chickpea SoupNorth African · 35 min · Vegetarian, Dairy-free
• Chermoula Hake with Potatoes and PeppersNorth African · 50 min · Pescatarian, Dairy-free, Gluten-free
• Chermoula Sardines with Tomato and Cumin SaladNorth African · 30 min · Pescatarian, Dairy-free
• Chermoula Shrimp with Herbed BulgurNorth African · 20 min · Pescatarian, Dairy-free

All North African recipes · All recipes