Total time · 65 min
Moroccan Seven-Vegetable Couscous
Carrot, turnip, zucchini, and chickpeas simmer in spiced broth over couscous.
- Prep
- 25 min
- Cook
- 40 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~134 kcal per serving partial estimate
- Ingredient value
- ~$16.78 partial estimate; 8 of 11 ingredients estimated
Ingredients
- 300 g Medium couscous
- 2 pieces Carrot
- 1 piece Turnip
- 1 piece Zucchini
- 200 g Cooked chickpeas
- 800 ml Vegetable stock
- 8 g Ras el hanout
- 1 piece Onion
- 250 g Squash
- 200 g Cabbage
- 2 pieces Tomatoes
Directions
- 15 min
Cut the seven vegetables into large pieces and bring the spiced stock to a simmer.
- 39 min
Simmer carrot, turnip, and chickpeas in the spiced stock, then add zucchini until tender.
- 11 min
Prepare the couscous according to package directions, fluff it, and arrange the vegetables on top with the broth on the side.