Couscous Des Legumes

This is the vegetarian couscous you bring to the table when you want everyone to forget there’s no meat.

A rich, spice-heavy broth starts with cumin, paprika, curry, coriander, cinnamon, turmeric, cloves, and ginger, all bloomed in olive oil with onion and garlic until your kitchen smells like a Marrakech souk.

Sweet potatoes, carrots, potatoes, and turnips go in first for the long simmer, followed by cabbage, green beans, zucchini, and bell pepper.

Chickpeas stir in at the end, and the couscous itself gets soaked in two cups of that gorgeous spiced broth so every grain carries flavor. Raisins scattered through the couscous add little bursts of sweetness.

Pro Tips

• Toast the spices in the oil for a full minute before adding liquids. This step wakes up their essential oils and deepens the whole dish.
• Cut all the vegetables to roughly the same size so they cook evenly. Chunky and rustic is the goal here.
• Use the broth from the stew to hydrate the couscous instead of plain water. This is what separates a good couscous from a great one.
• Serve with harissa on the side for anyone who wants heat. A little goes a long way.