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Prep and Cook Time: 45 minutes. Notes: Ras el hanout, a Moroccan spice mix, is available at Middle Eastern stores. To make your own, see below. Buy preserved lemons at specialty and Middle Eastern stores.

This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
45 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, cook oil and garlic until fragrant, 1 minute. Add ras el hanout and chiles and cook, stirring, 1 minute. Add 1/2 tsp. salt, 3 cups broth, 2 cups water, carrot, parsnip, potato, turnip, sweet potato, and zucchini. Bring to a boil. Add chickpeas, lower heat, and simmer vegetables until just tender, 15 minutes. Add tomatoes, if using, and parsley. Cook vegetables until tender, 3 to 5 minutes. Add salt to taste.

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  • Bring remaining cup broth and 1 1/4 cups water to a boil in a medium pot. Add couscous, cover, and turn off heat. Let sit 5 minutes, then fluff with a fork.

  • Remove chiles from vegetables and discard. Serve vegetables over couscous, garnished with preserved lemon if you like.

  • Ras el hanout: Mix together 1/2 tsp. each ground ginger, turmeric, and coriander; 1/4 tsp. each freshly ground black pepper, cinnamon, nutmeg, and saffron (optional); 1/8 tsp. each ground allspice, cloves, and mace; and crushed seeds from 6 cardamom pods (optional).

  • Note: Nutritional analysis is per serving.

Nutrition Facts

496 calories; calories from fat 14%; protein 17g; fat 7.5g; saturated fat 0.9g; carbohydrates 90g; fiber 8.7g; sodium 817mg; cholesterol 0mg.
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