Ingredients
- Serves 4-6
- 150g dried chickpeas, soaked overnight
- 3 litres vegetable stock
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- ½ tsp saffron
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 tbsp ras el hanout
- 90g butter
- 2 red onion, cut into wedges
- 400g tomatoes, skinned, chopped (or equivalent in canned tomatoes)
- 4 courgette, quartered and cut into 2 inch batons
- 3 carrots, cut into 2.5cm slices
- 2 large parsnips, cut into wedges
- 400g earth gems, washed
- 400g pumpkin, peeled, cut into large cubes
- 75g raisins
- 100g dried apricots
- 75g dried dates
- 500g quick cook couscous
- fresh coriander, mint and parsley, chopped
Moroccan Seven Vegetable Couscous with dried fruits and ras el hanout
Method
- In a large pot, add the drained and rinsed chickpeas, vegetable stock, garlic, spices and butter and cook until tender
- Drain off the chickpeas and strain off the liquid but do not discard
- In the base of a large pot, heat the olive oil and add the ras el hanout to infuse for about 30 seconds then add the chickpea stock
- Start adding the vegetables, starting with the hard vegetables first and cook for around 10-15 minutes
- Then add the remaining vegetables, chickpeas, dates and apricots and cook for 10 minutes more or until all vegetables are tender
- In another pot, add 500ml of stock or water and heat
- When boiling, sprinkle over the couscous, season with salt & pepper, drizzle with some olive oil and quickly mix it in with a fork, not a spoon
- Cover with clingfilm or a tight fitting lid and leave to absorb for 10 minutes
- When ready to serve, fluff the couscous up to separate the grains again, with a fork and taste for seasoning
- Pile a mound of couscous onto each plate (or a large serving dish/tagine)
- Using a slotted spoon, transfer the vegetables and arrange on top of the couscous
- Ladle some of the cooking stock left in the pan over the dish and transfer the rest into a jug to serve alongside for everyone to help themselves to
- Top with some toasted almonds, chopped fresh herbs and serve immediately
Comments
Don’t be too put off by the list of ingredients, this is a super easy and delicious dish to make.
Why 7 vegetables and not 6? - traditionally in Morocco, seven is a lucky number.
Thanks to Ettrick Gardens - carrots, Wairuna Organics – parsnips, earth gems, McArthurs Berry Farm – pumpkin, Hammerhead Foods - ras el hanout, Otago Preservation Pantry - vegetable stock, and Janefield Paeonies and Hydroponics – coriander, for providing the ingredients used in the demonstration at the market
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