Moroccan couscous with vegetables and raisins

Ingredients

• 250 gcouscous
• 250 mlvegetable stock
• 1green pepper
• 150 gpumpkin
• ½courgette
• 2 clovesgarlic
• to tastecurry powder
• to tastecinnamon
• to tasteginger
• to tastecumin
• to tastecoriander
• 1 tablespoonmargarine
• to tasteraisins
• to tasteextra-virgin olive oil
• to tasteground black pepper
• to tastesalt
• to tasteparsley

Instructions

1. 1

   Pour over stock

   Heat 250 ml of vegetable stock in a saucepan. Put the couscous in a bowl and, once the stock comes to the boil, pour it over the grains.

2. 2

   Hydrate couscous

   Cover the bowl with cling film and leave the couscous to hydrate for 3 minutes. Then stir to separate the grains.

3. 3

   Prepare vegetables

   Wash and cut the green pepper, pumpkin and courgette into small dice. Peel and finely chop the garlic.

4. 4

   Sauté vegetables

   Sauté the chopped garlic in a casserole. Once it begins to brown, add parsley, green pepper, pumpkin, a pinch of salt and ground black pepper. Stir-fry for a couple of minutes.

5. 5

   Add the spices

   Add the cumin, cinnamon, curry powder, grated ginger and raisins. Sauté for a few more minutes.

6. 6

   Combine everything

   Put the couscous in a large bowl with a drizzle of olive oil. Add the sautéed mixture and combine.

7. 7

   Serve the couscous

   Serve the Moroccan couscous with vegetables and raisins, topped with a little chopped coriander.

What is Moroccan couscous?

Couscous is a North African staple, and Moroccan-style versions often pair it with vegetables and aromatic spices. This recipe brings together tender couscous, sautéed vegetables and raisins for a mix of savoury, warm and sweet flavours.

The method keeps the couscous and vegetables separate until the end. That helps the grains stay fluffy while still picking up the flavour of the spiced vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 9g protein, 60g carbs, 15g fat.

The couscous supplies most of the carbohydrates, while olive oil and margarine contribute fat; the vegetables and raisins add flavour and some additional carbohydrates. The supplied nutrition lists 9 g of protein per serving, so you could balance the plate with a protein-rich side such as chickpeas.

Getting fluffy couscous

Stock first: Pour the boiling stock over the couscous, cover the bowl and leave it undisturbed for 3 minutes. Stirring afterwards separates the hydrated grains.

Gentle finish: Add a drizzle of olive oil before mixing in the vegetables. Fold everything together rather than pressing the couscous into a dense mass.

Cut the vegetables evenly

Small dice: Cut the green pepper, pumpkin and courgette into similarly sized pieces so they cook at a similar pace. Smaller pieces also mix more easily through the couscous.

Garlic: Chop it finely so it flavours the oil quickly, and watch it as it browns; garlic can turn bitter if it gets too dark.

Build the spice flavour

Warm spices: Cumin, cinnamon, curry powder and ginger give the vegetables their aromatic character. Add them with the raisins as directed, so they have a few minutes to mingle with the sautéed ingredients.

Seasoning: Start with a pinch of salt and black pepper, then taste the finished mixture before combining it with the couscous. Stock can vary in saltiness, so adjust carefully.

Know when the vegetables are ready

Sautéing: The recipe gives the vegetables a couple of minutes before adding the spices, followed by a few more minutes of cooking. Keep the heat moderate and stir so the garlic and spices do not catch.

Texture: Aim for vegetables that are cooked through but still hold their shape. If the pumpkin is in larger pieces, check that it is tender before mixing everything together.

Serving ideas

Serve the couscous warm, with chopped coriander scattered over the top as directed. It can be served as a standalone meal or alongside grilled vegetables or a simple salad.

For a more substantial plate, add a protein-rich side such as chickpeas or grilled chicken. Keep any additions separate if you want to follow the recipe as written.

Recipe notes & tips

• Measure out the stock before heating it so it is ready as soon as it boils.
• Keep the couscous covered for the full 3 minutes of hydration.
• Grate the ginger finely so it distributes evenly through the vegetables.
• Stir the vegetables regularly to prevent the garlic and spices from sticking.
• Add the coriander just before serving for a fresh finish.

Variations

• More vegetables: Add extra diced courgette or pepper and sauté until tender.
• Nutty topping: Scatter toasted almonds over the finished couscous.
• Add chickpeas: Stir in drained chickpeas with the sautéed vegetables for a heartier bowl.
• Spice adjustment: Use more or less curry powder, cumin and ginger to suit your taste.
• Fresh herbs: Finish with chopped parsley as well as the coriander.

Common mistakes to avoid

• Over-hydrating the couscous: Keep to the 3-minute rest, then fluff it with a fork or spoon.
• Crowding the vegetables: Use a roomy casserole so they can sauté rather than steam.
• Burning the garlic: Add the vegetables as soon as the garlic starts to turn golden.
• Uneven chopping: Cut the vegetables into small, similar-sized dice for more even cooking.
• Adding too much stock: Measure 250 ml so the couscous does not become soggy.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water if the couscous seems dry.

Frequently asked questions