← Nouns Cooking · Moroccan

Ingredients

• 4 tbsp Olive oil
• 2 Onion, chopped
• 3 Tomato, peeled and chopped
• 1 tsp Ground ginger
• 1 tsp Ground turmeric
• 1 tsp Black pepper
• ½ tsp ground cinnamon
• 1 pinch Saffron (optional)
• 2 tsp Salt
• 1 bunch coriander and parsley, tied together
• 2 l Water
• 4 Carrot, halved lengthways
• 2 Turnip, peeled and halved
• ¼ Cabbage, cut into 2 wedges
• 400 g Pumpkin or squash, peeled, in large chunks
• 1 Sweet potato, peeled, in large chunks
• 3 Courgette (zucchini), halved
• 1 can chickpeas (400 g can), drained
• 1 Green chilli (optional)
• 500 g Couscous
• 1 tbsp Olive oil
• ½ tsp Salt

Method

1. Heat the oil in your largest pot over medium heat. Add the onions, tomatoes, spices, salt and herb bundle and cook for 5 min, stirring, until the onion softens.
2. Pour in the water, bring to the boil and simmer for 20 min to build the broth.
3. Add the carrots, turnips and cabbage and simmer for 20 min. Then add the pumpkin, sweet potato, courgettes, chickpeas and the whole chilli (if using) and simmer for 15–20 min more, until everything is tender but still holding its shape.
4. While the last vegetables cook, put the couscous in a wide bowl with the oil and salt and rub it through with your fingers. Pour over 500 ml of the hot broth, cover and leave for 5 min.
5. Fluff the couscous with a fork, breaking up any lumps. For an extra-light texture, set it in a steamer basket over the simmering pot for 10 min, then fluff again.
6. Pile the couscous onto a big platter, make a well in the middle and arrange the vegetables on top in a dome. Ladle over some broth and serve the rest in a jug.

Tips

• Cut the vegetables large: they are meant to be tender, not mushy.
• Want it richer? Rub a knob of butter into the couscous (it will no longer be vegan), or add a side of caramelised onions with raisins.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc BBC Good Food