RCI-RC.006.0115.001
Seven-vegetable Couscous
This type of couscous is a great dish for vegetarians and gives couscous an inspiring and unique flavor. Welcome to Africa!
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- dried chickpeas1 cupsoaked and peeled
- 4 cups
- 1 unit
- 4 tablespoons
- salt and 1 tablespoon black pepper1 unit
- 1 pinch
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 2 unit
- onions3 unitquartered
- each cilantro and parsley sprigs6 unittied together
- ripe tomatoes6 unitpeeled, seeded and quartered
- carrots1 poundcut into 2 inch pieces
- small white turnips1 poundquartered
- quince1 unitpeeled, cored and cubed
- butternut squash½ poundpeeled and cubed
- zucchini1 poundquartered
- 1 unit
- 1 cup
Method
1
Heat vegetable oil in a large heavy-bottomed pot or tagine over medium heat and add the quartered onions, cooking until softened and lightly golden, about 5 minutes.
2
Stir in the ginger, turmeric, saffron, nutmeg, and cinnamon sticks, cooking for 1-2 minutes until fragrant.
1 minutes
3
Add the soaked and peeled chickpeas, fresh hot chili pepper, tied cilantro and parsley sprigs, and salt and black pepper, then pour in enough water to cover by 2 inches and bring to a boil.
2 minutes
4
Reduce heat to a gentle simmer and cook for 30 minutes, skimming any foam that rises to the surface.
30 minutes
5
Add the carrots, turnips, tomatoes, quince, butternut squash, and zucchini in layers, then add the raisins and stick butter on top without stirring to avoid breaking down the vegetables.
1 minutes
6
Continue simmering gently, partially covered, for 45-50 minutes until all vegetables are tender and flavors are well blended.
48 minutes
7
While the broth simmers, place the couscous in a large shallow bowl and sprinkle with cold water, rubbing it between fingers until the grains are moistened and separate; let rest for 10 minutes.
10 minutes
8
Prepare a couscousière (steamer pot with fine holes) by lining the steaming basket with cheesecloth and filling the bottom pot with simmering water from the vegetable broth.
2 minutes
9
Transfer the moistened couscous to the steaming basket in a single even layer and steam over the simmering broth for 15-20 minutes, using a fork to fluff and break up any lumps halfway through.
18 minutes
10
Remove the couscous from the steamer and spread it on the shallow bowl, sprinkle lightly with warm water and a pinch of salt, and toss gently to fluff.
5 minutes
11
Mound the couscous on a large serving platter, create a well in the center, and carefully spoon the seven vegetables and broth over and around the couscous, discarding the cinnamon sticks and herb bundle before serving.