North African Vegetable Couscous
The majority of the time, kids and vegetables don’t get along! I’m not sure if it’s because my parents made me eat my veggies or I simply like them but, as a child 👧, I never had a problem eating them! Obviously, I had my favorites but regardless, I always ate them…
David and I eat veggies almost every day! It’s either as a side dish or just munching on a celery stick or carrot 🥕. Our crisper is always full of yumminess! Eating vegetables is so important to maintain a healthy diet giving our body the nutrients it needs.
Generally, people incorporate vegetables into their menu 📜 through side dishes. They can be Sautéed Broccolini, a nice French Carrot Salad, a sumptuous Green Bean Mushroom & Almond Casserole, a healthy Caponata, Bok Choy, etc.
Often though, a side dish can become the main course 😀! I think of Aloo Gobi, Cauliflower Fried Rice, Poutine, Mac and Cheese, Baked Beans, and more. Here’s another one that can be served with or without a protein and it’s my North African Vegetable Couscous!
This dish is incredibly delicious plus very healthy! It has a nice assortment of veggies along with herbs and spices. It’s also fairly quick to make – 15 minutes to prep and 25 to cook! Another plus about it is it’s so colorful… it’s a rainbow 🌈 of deliciousness!
I love making this North African Vegetable Couscous! It’s a delicious meal on its own! For the vegetables, I use onions 🧅, carrots, butternut squash, potatoes, and cauliflower florets. If you’re not sure how to peel and prep butternut squash or have difficulties making cute little cauliflower florets, here are both links…
– How to Peel Butternut Squash • 2 Easy Ways
– How to Cut Cauliflower
When it comes to spices, there’s cumin, turmeric which has amazing health benefits 💚, hot paprika and coriander… just to name a few. The beauty of this recipe is you can adapt it to your liking therefore if you’re not too keen about hot paprika, use mild instead, or trade coriander for curry powder.
Another North African ingredient that goes in this dish is harissa. It’s a hot chili pepper paste 🌶 which adds a gorgeous layer of flavor. The best way to evenly incorporate it into the mixture is by diluting the paste with some liquid from the skillet and then pouring it into the veggies.
Couscous…
Being a staple throughout that part of the world, these granules of rolled semolina are very light and won’t get gummy as rice can be if overcooked. It’s probably the easiest grain to handle 👩🍳👨🍳. After it’s mixed with the other ingredients, it’s covered, the heat is turned off, and left alone for 10 minutes before fluffing it with a fork… it’s that easy!
Generally, we pay too much attention to the protein and not enough on the side dish. In this case, this colorful North African Vegetable Couscous is the star ⭐! It can be a wonderful accompaniment or simply enjoyed by itself!
Bon Appétit! 🍽
Check out these other delicious side dish recipes… 😀
– Broccoli & Cauliflower Casserole
– Fondant Potatoes
– Sambal Green Beans
– Creamy Polenta
– Italian Sausage Stuffing
– Onion Rings
– Baked Autumn Veggighetti
and for even more African recipes 🌍, click on this link… Recipe Category • African Cuisine
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
North African Vegetable Couscous
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 cup white onions, finely chopped
- ground Himalayan pink salt, to taste
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. hot paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 cups low-sodium vegetable broth (substitute chicken broth)
- 1 cup carrots, peeled and finely diced
- 1 cup butternut squash, peeled and cubed into 1/2-inch pieces tips & tricks
- 1 1/2 cup red potatoes (substitute all-purpose potatoes), scrubbed and cubed into 1/2-inch pieces
- 1 cup cauliflower, cut into small florets tips & tricks
- 1 cinnamon stick
- 1/4 cup sultana raisins (substitute with dried apricots)
- 1 can (19 oz.) chickpeas, drained and rinsed
- 1 cup Roma tomatoes, seeded and diced
- 1 cup frozen peas, slightly thawed
- 1/4 cup harissa
- 2 cups couscous
- 1 tbsp. chopped cilantro, for garnish (optional) tips & tricks
Directions
- In a large skillet over medium heat, add oil. When hot, add onions, season with salt, and sauté for 2 minutes or until they just start to get translucent.
- Add ginger, garlic, cumin, turmeric, hot paprika, coriander and freshly ground black pepper; sauté for 30 seconds.
- Add broth, carrot, squash, potatoes, cauliflower, cinnamon stick, and raisins. Stir well, increase the heat and bring the mixture to a boil.
- Cover, reduce to medium and simmer for 8 minutes or until veggies are just tender – don’t overcook them.
- Stir in chickpeas, tomatoes, and peas.
- Ladle 3 to 4 tbsp. liquid from the mixture and mix it with the harissa before pouring in the skillet; mix well.
- Add couscous, stir well, cover and turn off the heat.
- Let it stand 10 minutes before serving.
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