Moroccan Seven Vegetable Couscous

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This beloved Moroccan dish combines fluffy steamed semolina couscous with seven tender vegetables simmered in an aromatic spice broth. Often considered the national dish of Morocco, it showcases the warm, fragrant flavors of North African cuisine. Perfect for family gatherings, this vegetarian version is both hearty and nourishing.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 72 gCarbs
• 11 gFiber
• 12 gSugar
• 14 gProtein
• 720 mgSodium
• 850 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the Spice Blend

• 1 tbsp ground cumin
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• Pinch of saffron threads (optional)

For the Base Aromatics

• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 cup crushed tomatoes

For the Seven Vegetables

• 2 carrots, peeled and cut into 1-inch chunks
• 1 small butternut squash, peeled and cubed
• 1 turnip, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 1 zucchini, cut into 1-inch chunks
• 1/2 small green cabbage, cut into wedges
• 1 (14 oz) can chickpeas, drained and rinsed

For the Couscous

• 2 cups dry semolina couscous
• 2 cups warm vegetable broth
• 1 tbsp olive oil
• 1 tsp salt

For the Garnish

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Directions

1. Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add the onion and sauté for 5 minutes until translucent, then stir in garlic and the entire spice blend. Cook for 1 minute until fragrant.
2. Add the crushed tomatoes to the pot and simmer for 3 minutes to deepen their flavor. Pour in 4 cups vegetable broth and bring the mixture to a gentle boil.
3. Add the firmer vegetables first: butternut squash, turnip, carrots, and chickpeas. Reduce heat and simmer covered for 15 minutes.
4. Add the zucchini, sweet potato, and cabbage wedges. Continue simmering covered for 15 to 20 minutes until all vegetables are fork-tender. Season generously with salt and pepper.
5. Meanwhile, prepare the couscous: bring 2 cups broth to a boil with 1 tbsp olive oil and 1 tsp salt in a saucepan. Remove from heat, stir in the couscous, cover, and let steam for 5 minutes. Fluff with a fork.
6. Mound the fluffy couscous onto a large serving platter and use the back of a spoon to create a shallow well in the center.
7. Arrange the stewed vegetables in colorful sections on top of the couscous and spoon a generous amount of the aromatic broth over everything.
8. Sprinkle with fresh cilantro and parsley and serve immediately with lemon wedges for squeezing over the vegetables.

Cook’s Notes

• Traditional Moroccan couscous is steamed three times over the simmering stew for ultra-fluffy texture; the simplified stovetop method here still yields excellent results.
• For a heartier version, brown 1 lb of lamb or chicken with the onions at the start and simmer the meat with the broth.
• Substitute ras el hanout for the individual spices using 2 tablespoons for an even more authentic flavor profile.
• The dish tastes even better the next day as the spices meld, making it perfect for meal prep or leftovers.
• Use a mix of seasonal vegetables like pumpkin, eggplant, or green beans depending on availability while keeping the count at seven.

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