Couscous Tfaya with Seven Vegetables

Nutrition · per serving

Steps

1. 1

   Boil the kettle. Put the carrot, zucchini, onion, red bell pepper, tomato, pumpkin, and chickpeas on a large tray or in a wide baking dish. Toss with olive oil, cinnamon, cumin, paprika, salt, and black pepper until everything is evenly coated. Spread into a single layer as much as possible so the vegetables roast rather than steam.

   150 g carrot, cut into batons180 g zucchini, cut into thick half-moons120 g onion, cut into wedges100 g red bell pepper, cut into strips120 g tomato, cut into wedges180 g pumpkin or butternut squash, cut into 2 cm cubes160 g cooked chickpeas, drained20 ml olive oil1/2 tsp ground cinnamon1 tsp ground cumin1 tsp sweet paprika1 tsp fine salt1/4 tsp black pepper
2. 2

   Roast the vegetables and chickpeas in a preheated oven at 230°C for 18-20 minutes, stirring once halfway through. They are ready when the carrots are just tender, the squash is soft, and some edges are lightly caramelised.

   150 g carrot, cut into batons180 g zucchini, cut into thick half-moons120 g onion, cut into wedges100 g red bell pepper, cut into strips120 g tomato, cut into wedges180 g pumpkin or butternut squash, cut into 2 cm cubes160 g cooked chickpeas, drained
3. 3

   While the vegetables roast, put the couscous in a heatproof bowl with the salt and butter. Pour over the boiling water, cover tightly with a plate, and leave for 5 minutes so the grains absorb the liquid.

   140 g medium couscous170 ml boiling water20 g butter1/4 tsp fine salt
4. 4

   Uncover the couscous and fluff thoroughly with a fork, breaking up any clumps. If it seems tight, let it sit uncovered for 1 minute and fluff again for lighter grains.

   140 g medium couscous20 g butter
5. 5

   In a small bowl, stir the harissa with hot water and lemon juice to make a spoonable sauce. This loosens the paste and helps it coat the couscous and vegetables evenly.

   20 g harissa15 ml hot water10 ml lemon juice
6. 6

   Pile the couscous onto warm plates or a shallow serving dish. Spoon the roasted vegetables and chickpeas over the top, drizzle with the harissa sauce, and finish with fresh coriander. Serve immediately.

   140 g medium couscous150 g carrot, cut into batons180 g zucchini, cut into thick half-moons120 g onion, cut into wedges100 g red bell pepper, cut into strips120 g tomato, cut into wedges180 g pumpkin or butternut squash, cut into 2 cm cubes160 g cooked chickpeas, drained20 g harissa10 g fresh coriander, roughly chopped

Origin & History

Couscous is a cornerstone of Moroccan cooking and is traditionally served communally, often on Fridays and for family gatherings. Versions topped with multiple vegetables are especially associated with home cooking, where seasonal produce and warm spices create a generous, celebratory dish.