Moroccan Couscous with Seasonal Vegetables

Ingredients

• medium couscous500 g
• onion2
• carrot3
• zucchini2
• turnip2
• green bell pepper1
• tomato3
• cooked chickpeas200 g
• olive oil3 tablespoons
• butter (clarified or unsalted)30 g
• fresh cilantro1 bunch
• fresh parsley1 bunch
• ras el hanout1 tablespoon
• saltto taste
• black pepperto taste

Instructions

1. 1

   Peel and cut the vegetables into large chunks. In a large pot, sauté the chopped onion in olive oil until golden.

2. 2

   Add the carrots, turnips, and bell pepper, then the grated tomato and spices (ras el hanout, salt, pepper). Mix and cook for 5 minutes.

3. 3

   Cover with water, add chickpeas. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

4. 4

   Meanwhile, prepare the couscous: pour the semolina into a large dish, drizzle with a little cold water and salt, mix with your fingers to avoid lumps. Let rest 10 minutes.

5. 5

   Place the couscous in the top of a couscoussier (or a steamer basket) over the vegetable broth. Steam for 20 minutes, then pour it into the dish, add the butter, and fluff with a fork. Repeat the operation a second time (steam another 15 minutes).

6. 6

   Serve the couscous on a large platter, drizzle with broth, and arrange vegetables and chickpeas on top. Sprinkle with chopped cilantro and parsley. Serve hot.