Dinner · 120 min · moroccan

Friday Couscous with Seven Vegetables

Couscous does the heavy lifting here, with chickpeas rounding it out. A Moroccan dinner that takes 120 minutes, start to finish. The macros do the talking: 19g protein, 109g carbs, and 16g fat in every 640-calorie serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

Ingredients

• 3 cups Couscous
• 2 cups Chickpeas
• 3 Carrots
• 2 Zucchini
• 1 large Sweet potato
• 1 Turnip
• 0.25 Cabbage
• 3 Tomatoes
• 2 Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 0.33 cup Olive oil
• 2 tbsp Harissa
• 2 tsp Salt

Steps

1. Roll the dry couscous with salted water and a spoon of oil, then let it rest 10 minutes so the grains swell. Rub through your fingers to break up any lumps.
2. Steam the couscous over the simmering vegetable pot for 20 minutes. Then turn it out, sprinkle with more salted water, rub again, and steam twice more — three steams make feather-light couscous.
3. Meanwhile, build the seven-vegetable stew: soften onions in olive oil, add garlic, ginger, and turmeric, then the hard vegetables with tomatoes and hot water. Simmer 30 minutes, adding zucchini and chickpeas for the last 15.
4. Work 2 tablespoons of olive oil and a knob of butter through the finished couscous until every grain glistens and separates.
5. Mound the couscous on a vast platter, arrange the vegetables over the top like a garden, and ladle the golden broth over everything.
6. Serve with harissa on the side — never mixed in, so everyone seasons their own. Friday couscous is Morocco’s weekly sacrament.

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