Moroccan Vegetable Couscous
In Morocco, a big platter of couscous with vegetables is the traditional Friday lunch, shared from the middle of the table. Large pieces of carrot, turnip, squash, zucchini and cabbage simmer with chickpeas in a broth seasoned with ginger, turmeric and paprika, and a sweet topping of slow-cooked onions and raisins (tfaya) goes on top. Moroccan cooks steam their couscous two or three times over the pot. This home version soaks instant couscous in the hot broth instead, which takes 10 minutes and still tastes of the stew.
By Mei Lin Tan
Published
- Prep Time
- 25 mins
- Cook Time
- 50 mins
- Total Time
- 1 hr 15 mins
- Servings
- 6 servings
How do you make Moroccan Vegetable Couscous?
For Moroccan vegetable couscous, simmer onion, tomatoes and spices in 1.5 L stock, then add carrots and turnips for 15 minutes, squash, cabbage and chickpeas for 10, and zucchini for 10-12 more. Meanwhile cook sliced onions with raisins, sugar and cinnamon until jammy. Soak 400 g couscous in 500 ml of the hot broth, fluff, then top with the vegetables, broth and onions.
- Total time
- 1 hr 15 mins
- Calories
- 620 per serving
- Protein
- 16 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Vegetables and broth
Couscous
Tfaya (onion and raisin topping)
To serve
Equipment
Large pot with a lid (at least 5 L) · Medium skillet · Large heatproof bowl · Ladle · Large serving platter
Quick Directions
Start the broth
Soften the onion with the tomatoes and spices, add the stock, carrots and turnips and simmer for 15 minutes.
Add the squash, cabbage and chickpeas
Add the squash, cabbage wedges and chickpeas, pushing them down into the broth.
Add the zucchini
Add the zucchini and simmer for 10-12 minutes until all the vegetables are tender.
Make the tfaya
Cook the onions slowly with raisins, sugar, cinnamon and water until golden and jammy.
Soak the couscous
Pour 500 ml hot broth over the couscous, cover for 10 minutes, then fluff.
Build the platter
Mound the couscous on a large platter and make a wide well in the centre.
Step-by-Step Instructions
Follow these detailed steps to make the perfect moroccan vegetable couscous.
Start the broth
Heat the oil in a large pot over medium heat. Cook the sliced onion for 5 minutes until soft, then add the tomatoes, tomato paste, ginger, turmeric, paprika, pepper, saffron and salt and cook for 2 minutes, stirring. Pour in the stock, add the herb bundle, carrots and turnips, and bring to a boil. Cover, lower the heat and simmer for 15 minutes.
Add the squash, cabbage and chickpeas
Add the squash, cabbage wedges and chickpeas, pushing them down into the broth. Cover and simmer for 10 minutes.
Add the zucchini
Add the zucchini and simmer, covered, for another 10-12 minutes, until a knife slides easily into the squash and carrots but the vegetables still hold their shape. Remove the herb bundle and taste the broth for salt.
Make the tfaya
While the vegetables cook, heat the oil in a skillet over medium-low heat. Add the onions and cook for 10 minutes, stirring now and then, until soft. Add the raisins, sugar, cinnamon and water and cook for 10-15 minutes more, until the onions are golden, jammy and sticky. Add a splash more water if they start to catch.
Soak the couscous
Put the couscous in a large heatproof bowl, add the oil and salt and rub them through the grains with your fingers. Ladle 500 ml of hot broth from the pot over the couscous, stir once, cover with a plate and leave for 10 minutes. Fluff with a fork, breaking up any lumps.
Build the platter
Mound the couscous on a large platter and make a wide well in the centre. Arrange the vegetables on top, standing the carrots and zucchini up around the sides, and spoon over the chickpeas and a few ladles of broth. Top with the tfaya. Serve the rest of the broth in a jug, with harissa on the side for anyone who wants heat.
Recipe Tips
- Cut the vegetables into big pieces and add them in stages by how long they take. That way the carrots are tender and the zucchini doesn't fall apart.
- Use broth from the pot to soak the couscous. It takes on the colour and spices of the stew, so the grains taste of more than just salt.
- Many Moroccan cooks sweeten tfaya with honey. It is lovely, but use sugar to keep the dish vegan.
- Pour a little extra broth over each plate at the table. The couscous soaks it up, and it should be moist, not dry.
Variations
- With chicken: brown 6 bone-in chicken thighs in the pot before the onion and simmer them in the broth from the start, until they reach 74°C (165°F).
- Whole wheat: use whole-wheat couscous and soak it for 2-3 minutes longer.
- Seasonal: swap in sweet potato, eggplant, fava beans or green beans, adding each according to how long it takes to cook.
Nutrition (per serving)
| Calories | 620 |
|---|---|
| Protein | 16 g |
| Carbs | 110 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Fibre | 15 g |
| Sugar | 25 g |
| Sodium | 850 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the vegetables and broth separately from the couscous and tfaya in airtight containers for up to 4 days.
- Freezer
- Freeze the vegetables and broth for up to 3 months; the zucchini will soften. Couscous also freezes well for up to 3 months.
- Reheat
- Reheat the vegetables and broth in a covered pot until simmering. Microwave the couscous with a splash of water, covered, then fluff with a fork.
Moroccan Vegetable Couscous FAQs
Is Moroccan vegetable couscous vegan?
Yes. This recipe uses olive oil instead of butter or smen (aged butter), vegetable stock or water, and sugar rather than honey in the tfaya, so the whole dish is vegan.
Do I need a couscoussier to make couscous?
No. A couscoussier steams the grains over the simmering broth, which is the traditional Moroccan method. Instant couscous soaked in hot broth from the pot is much quicker and gives a light, fluffy result that suits home cooking.
What is tfaya?
Tfaya is a sweet Moroccan topping of onions cooked slowly with raisins, cinnamon and sugar or honey until soft and caramelized. It balances the savoury, peppery broth and is a favourite on couscous.
Which vegetables go in Moroccan couscous?
The classic mix, often called seven-vegetable couscous, includes onion, tomato, carrot, turnip, squash or pumpkin, zucchini and cabbage, plus chickpeas. Sweet potato, eggplant and fava beans are common swaps depending on the season.
Can I make it gluten-free?
Couscous is made from wheat, so it is not gluten-free. Serve the vegetables and broth over rice, quinoa or millet instead, and check that your stock is gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
