moroccancouscousvegetarianweeknightroasted-vegetableschickpeasbeginner

Couscous Tfaya with Seven Vegetables

Name: Couscous Tfaya with Seven Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Moroccan
Ingredients: 150 g carrot, cut into batons; 180 g zucchini, cut into thick half-moons; 120 g onion, cut into wedges; 100 g red bell pepper, cut into strips; 120 g tomato, cut into wedges; 180 g pumpkin or butternut squash, cut into 2 cm cubes; 160 g cooked chickpeas, drained; 20 ml olive oil; 1/2 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp fine salt; 1/4 tsp black pepper; 140 g medium couscous; 170 ml boiling water; 20 g butter; 1/4 tsp fine salt; 20 g harissa; 15 ml hot water; 10 ml lemon juice; 10 g fresh coriander, roughly chopped

This quick version of Moroccan vegetable couscous is fluffy, buttery, and deeply fragrant with cumin, paprika, and cinnamon. Sweet roasted vegetables, tender chickpeas, and a sharp, spicy harissa finish make it satisfying, colorful, and ideal for a simple weeknight meal.

35 min

2 servings

575 kcal

Moroccan

Ingredients

Vegetables and chickpeas

150 gcarrot, cut into batons
180 gzucchini, cut into thick half-moons
120 gonion, cut into wedges
100 gred bell pepper, cut into strips
120 gtomato, cut into wedges
180 gpumpkin or butternut squash, cut into 2 cm cubes
160 gcooked chickpeas, drained
20 mlolive oil
1/2 tspground cinnamon
1 tspground cumin
1 tspsweet paprika
1 tspfine salt
1/4 tspblack pepper

Couscous

140 gmedium couscous
170 mlboiling water
20 gbutter
1/4 tspfine salt

Harissa finish

20 gharissa
15 mlhot water
10 mllemon juice

To serve

10 gfresh coriander, roughly chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

575 kcal

Calories

16g

Protein

82g

Carbs

21g

Fat

13g

Fiber

Notes

•For a beginner-friendly shortcut, buy pre-cut squash or replace it with extra carrot if needed.
•If you prefer a softer, more stew-like vegetable topping, cover the tray loosely with foil for the first 10 minutes, then uncover to finish roasting.
•A spoonful of Greek yogurt is a good optional topping for a flexitarian menu, but it is not included in the nutrition.
•For extra fragrance, briefly warm the serving dish before plating so the couscous stays fluffy and hot.

Background

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.

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