Fragrant Moroccan Seven Vegetable Couscous with Spiced Broth

Introduction

Indulge in the tantalizing flavors of Morocco with this aromatic Seven Vegetable Couscous with Spiced Broth. This delectable dish combines the fluffy texture of couscous with a vibrant medley of vegetables and a fragrant broth that will transport you to the vibrant souks of Marrakech.

Ingredients

For the Couscous:

• 1 cup quick-cooking couscous
• 1 cup boiling water or vegetable broth

For the Vegetable Medley:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1/2 red bell pepper, chopped
• 1/2 zucchini, chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained

For the Spiced Broth:

• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. Prepare the couscous: In a medium bowl, combine the couscous and boiling water or vegetable broth. Cover and let stand for 5 minutes, or until the couscous is fluffy. Fluff the couscous with a fork.

2. Sauté the vegetables: In a large skillet over medium heat, heat the olive oil. Add the onion and sauté until softened about 5 minutes. Add the carrots, celery, bell pepper, and zucchini and cook for another 5 minutes, or until the vegetables are tender-crisp.

3. Add the chickpeas and cannellini beans: Stir in the chickpeas and cannellini beans and cook for 2 minutes, or until heated through.

4. Make the spiced broth: In a medium saucepan, combine the vegetable broth, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the broth is fragrant.

5. Assemble the couscous: Add the vegetable medley to the couscous and stir to combine. Pour the spiced broth over the couscous and vegetable mixture and stir well.

6. Cover and let stand: Cover the dish and let stand for 5 minutes, or until the liquid is absorbed and the couscous is tender.

Tips

• For a richer flavor, use homemade vegetable broth instead of store-bought.
• Add other vegetables to your liking, such as sweet potatoes, squash, or green beans.
• Serve the couscous with a dollop of yogurt or harissa for an extra kick of flavor.

FAQs

Q: What is the difference between quick-cooking couscous and regular couscous?

A: Quick-cooking couscous is made from smaller grains that cook in just 5 minutes, while regular couscous takes about 15 minutes to cook.

Q: Can I use other beans besides chickpeas and cannellini beans?

A: Yes, you can use any type of beans you like, such as black beans, kidney beans, or pinto beans.

Q: Can I make this dish ahead of time?

A: Yes, you can make the couscous and vegetable medley up to 3 days ahead of time. When you're ready to serve, simply reheat the couscous over medium heat and add the spiced broth.