Authentic Moroccan Seven-Vegetable Couscous

A fragrant and hearty traditional Moroccan stew featuring seven distinct vegetables simmered in a spiced broth, served over fluffy, steamed semolina couscous.

110 min total Base: 4 servings 450 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Couscous, Onion, chopped, Garlic, minced, Olive oil, Water or Vegetable Broth, Tomatoes, pureed, Chickpeas, cooked, Ras el hanout spice blend, Salt and Pepper — quantities stay the same regardless of serving count.

Couscous

2 cups(fixed)

Onion, chopped

1 large(fixed)

Garlic, minced

3 cloves(fixed)

Olive oil

3 tablespoons(fixed)

Water or Vegetable Broth

5 cups(fixed)

Carrots, sliced

2 cups

Zucchini, chunks

2 cups

Pumpkin or Butternut Squash

2 cups

Turnips, cubed

1 cup

Cabbage, sliced

2 cups

Eggplant, cubed

1 cup

Tomatoes, pureed

1 cup(fixed)

Chickpeas, cooked

1 can(fixed)

Ras el hanout spice blend

2 tablespoons(fixed)

Salt and Pepper

1 to taste(fixed)

Instructions

Heat olive oil in a large pot. Sauté onions, garlic, and ras el hanout until fragrant.

Add tomato puree, water, carrots, turnips, cabbage, and eggplant. Simmer for 40 minutes.

Add pumpkin/squash and zucchini to the stew and simmer for an additional 20 minutes until tender.

Stir in the chickpeas and adjust salt and pepper to taste.

Prepare the couscous by steaming or hydrating with boiling water, fluffing with a fork, and a drizzle of olive oil.

Serve the vegetables and broth ladled generously over the fluffy couscous.

💡 Chef's Tip

For the most authentic flavor, use a couscoussier to steam the couscous over the simmering stew, allowing the grain to absorb the vegetable aromatics.

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