Couscous is the national dish of Morocco and one of the most representative of North Africa. This vegetarian version with harissa and chickpeas offers a perfect balance between the mild spiciness of the chili paste, the creaminess of the chickpeas and the fragrance of North African spices.
Moroccan
Vegetable couscous with harissa and chickpeas
Vegetable couscous with chickpeas, harissa and Moroccan spices. Nutritious vegan dish, rich in fiber and vegetable protein.
- Morocco
- MAIN COURSES
- Light
- Low fat
- High fiber
- Low sugar
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Fiber 10 g
- Carbohydrates 62 g
- Fat 9 g
- Sodium 420 mg
Story behind the dish
Preparation
Vegetable couscous with harissa and chickpeas is a Moroccan preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of whole grain couscous.
- Have ready: 400 g of cooked chickpeas.
- Have ready: 1 sliced zucchini.
- Have ready: 2 sliced carrots.
- Have ready: 1 red pepper in strips.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the onion in oil for 8 min; add the spices and stir 1 min
Sauté the onion in oil for 8 min; add the spices and stir for 1 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add carrot and pepper; kitchen 5 min
Add carrot and pepper; cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the zucchini and chickpeas; mix well
Add the zucchini and chickpeas; mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour the broth
Pour in the broth, add the harissa; Boil and cook, covered, for 15 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Prepare the couscous: cover it with boiling salted water (1:1 ratio
Prepare the couscous: cover it with boiling salted water (1:1.5 ratio), cover for 5 minutes and fluff with a fork. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Serve the couscous in a deep plate with the vegetables and broth on top.
Serve the couscous in a deep plate with the vegetables and broth on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Garnish with cilantro
Garnish with cilantro, mint and a squeeze of lemon. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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