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No. 0324 Moroccan Free recipe

Seven-Vegetable Couscous in a Clay Platter

Fluffy couscous heaped under a colorful crown of whole zucchini, carrot batons, sweet pumpkin, red pepper and chickpeas, all simmered in a saffron and ras el hanout broth. Bring the whole platter to the table and let everyone spoon extra broth over their portion.

4.4 from 2,145 cooks

Couscous in a terracotta dish topped with zucchini, carrots, pumpkin, peppers and chickpeas
Photo: abdellatif jellab on Pexels
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Serves
6
Level
Easy
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Method 6 steps

  1. Warm the olive oil in a large pot over medium heat and cook the onion for 6 minutes until soft. Add the ras el hanout, saffron and grated tomatoes and cook for 3 minutes.

  2. Pour in the stock, add 1 1/2 teaspoons salt and the carrots and simmer for 10 minutes.

  3. Add the pumpkin, bell pepper and chickpeas and simmer for 10 minutes, then add the zucchini and cook for 8 to 10 minutes more until all the vegetables are tender but hold their shape.

  4. Place the couscous in a bowl with the butter and a pinch of salt, pour over 2 1/2 cups of the hot broth, cover and let stand for 10 minutes. Fluff thoroughly with a fork.

  5. Mound the couscous in a wide clay or ceramic platter and make a shallow well in the center.

  6. Lift the vegetables out with a slotted spoon and arrange them over the couscous in a peaked pile, spoon over some broth and sprinkle with cilantro. Serve the remaining broth on the side.

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