April 18, 2022

Traditionally, Moroccan couscous uses a lot of meat, but without the meat it’s just as delicious!

The night before, soak 1 cup of chickpeas in 4 cup of water.

Dice (in large chunks) the following:

• 500g carrots
• 500g turnips
• 500g courgettes
• Head of small savoy cabbage
• 2 large onions

In a large pot, put all the following:

• The chickpeas and their water
• The diced veggies
• 1/2 cup raisins
• 1 tbsp ras el hanout (if you don’t have, use Madras mild curry powder)
• 1 tsp ground coriander
• 1 tsp ground black pepper
• Salt to taste

Bring to a boil, then let it simmer on low heat for about 30’. The veggies should be well cooked but not disintegrating.

Prepare the couscous itself at the end. Put 1 cup of couscous (wholemeal if possible, but it’s very hard to find…) and 2 cups of water in a pot. Bring to a boil, then cut off the heat and cover the pot for 5 minutes. Finally, fluff up the couscous with a fork.

Serve and eat with harissa! The harissa makes a lot of difference in the taste of the couscous.