Recipes Cuisine African Vegan Moroccan Couscous with Raisins and Vegetables Be the first to rate & review! 0 Photos A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa. Recipe by Norma MacMillan Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 45 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Vegetable Stew: 3 tablespoons extra-virgin olive oil 2 large onions, chopped 4 cloves garlic, chopped, divided 4 teaspoons ground cumin 1 teaspoon chile powder ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ½ teaspoon ground cloves ½ teaspoon ground coriander ½ teaspoon ground ginger 6 cups vegetable stock 1 (14.5 ounce) can diced tomatoes ½ pound pumpkin, cut into chunks 1 small sweet potato, cut into chunks 2 stalks celery, sliced 1 carrot, cut into chunks 1 turnip, cut into chunks 3 ½ ounces fresh green beans, cut into 1/2 inch pieces salt and freshly ground black pepper to taste 1 zucchini, cut into chunks 1 (14 ounce) can garbanzo beans, drained Couscous: 10 ½ ounces couscous 1 cup raisins 1 cup boiling water Hot Sauce: 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice 1 teaspoon ground cumin 2 teaspoons hot chile sauce 1 tablespoon orange flower water, or more to taste 1 pinch ground cinnamon Directions Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes. Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes. Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes. Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm. Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce. Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side. Cook's Note: Traditionally, the vegetables for couscous are cooked until they are falling apart, but for a fresher result, cook only until the vegetables are tender and beginning to soften, but not mushy. I Made It Print Nutrition Facts (per serving) 395 Calories 7g Fat 75g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 395 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 591mg 26% Total Carbohydrate 75g 27% Dietary Fiber 9g 31% Total Sugars 20g Protein 11g Vitamin C 24mg 119% Calcium 122mg 9% Iron 4mg 22% Potassium 769mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved