Equipment
* optional
Ingredients
Aromatics & Spices
- 45 ml olive oil
- 1 onion
- 2 tomato
- 10 g ras el hanout
- 10 g salt
- 5 g ground turmeric
- 5 g ground ginger
- 3 g ground cinnamon
- 3 g black pepper
- saffron threads
Hearty Vegetables & Broth
- 1200 ml vegetable broth
- 2 carrot
- 2 turnip
- 250 g green cabbage, cut into thick wedges with the core intact to hold shape
Soft Vegetables & Add-ins
- 300 g butternut squash, peeled and cut into large chunks
- 2 zucchini
- 400 g canned chickpeas
- 75 g golden raisins
Couscous Base
- 300 g dry couscous
- 450 ml boiling water
Nutrition (per serving)
Method
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and chopped tomato, sautéing until completely softened. Stir in the ras el hanout, salt, turmeric, ginger, cinnamon, black pepper, and saffron, allowing the spices to toast and release their aromatic oils for 2 minutes.
Pour the vegetable broth into the pot and bring the liquid to a rolling boil at 100°C (212°F). Carefully nestle the carrots, turnips, and cabbage wedges into the broth. Reduce the heat to medium-low, cover the pot tightly, and gently simmer.
Stir the butternut squash, zucchini, chickpeas, and golden raisins into the stew. Replace the cover and continue to simmer until all the vegetables are perfectly tender but still retain their structure.
While the stew finishes its final minutes of simmering, place the dry couscous into a heatproof bowl. Pour the boiling water, precisely at 100°C (212°F), evenly over the grains. Immediately cover the bowl with a tight-fitting lid or plastic wrap and leave it to rest undisturbed.
Remove the cover from the hydrated couscous. Using a fork, vigorously rake through the grains to break up any clumps, ensuring the final texture is exceptionally light, fluffy, and airy.
Mound the warm, fluffy couscous onto a large serving platter to form a wide bed. Beautifully arrange the cooked seven vegetables over the grains, then use a soup ladle to generously pour the hot, spiced broth over the entire assembly. Serve immediately.
Chef's Notes
- For the most authentic flavor, source a premium Ras el Hanout. This complex Moroccan spice blend can contain up to 30 different spices and dictates the foundational flavor profile of the stew.
- Toasting the dry spices in the hot oil before adding the broth blossoms their essential oils, transforming a flat liquid into a profoundly deep and aromatic broth.
- Always cut the vegetables into large, robust chunks rather than a fine dice. This traditional technique ensures they withstand the long simmering time necessary to flavor the broth without turning to mush.
- If you prefer an even richer, thicker broth, scoop out half a cup of the cooking liquid and mash a few of the cooked chickpeas into it, then stir the slurry back into the main pot.
Storage
Refrigerator: 4 days — Store the broth and vegetables in a separate airtight container from the couscous to prevent the grains from becoming soggy.
Freezer: 3 months — The vegetable stew freezes excellently. Do not freeze the couscous; prepare a fresh batch when ready to serve.
Reheating: Reheat the stew gently in a pot over medium heat until simmering. Reheat couscous in a microwave with a splash of water, or steam gently until warmed through.
