Name: Algerian Vegetable Couscous
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: African
Ingredients: 1 cup Couscous, instant or medium couscous; ½ cup White Chickpeas, cooked; 1 Carrot, cut into batons; 1 Zucchini, cut into thick half moons; 1 cup Pumpkin, peeled and cut into chunks; 1 cup Cabbage, large pieces; 1 Onion, finely chopped; 1 Tomato, chopped; 2 clove Garlic, minced; 2 tbsp Olive Oil, divided; 1 tbsp Tomato Puree; ¾ tsp Ground Cumin; ¾ tsp Ground Coriander; ½ tsp Paprika; ⅛ tsp Ground Cinnamon, small pinch; 2 cup Vegetable Stock, warm; 1 tsp Salt, adjust to taste; ¼ tsp Ground Black Pepper

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat 1 tablespoon olive oil in a pot. Add onion and cook until soft, then add garlic and stir until fragrant.
Add tomato, tomato puree, cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook until the tomato softens.
Add carrot, pumpkin, cabbage, chickpeas, and vegetable stock. Simmer until the firmer vegetables begin to soften.
Add zucchini near the end and simmer until just tender so it does not collapse.
Place couscous in a bowl with the remaining olive oil and a pinch of salt. Pour over enough hot broth from the pot to moisten it, then cover for 5 minutes.
5 min
Fluff the couscous with a fork. Serve it topped with vegetables, chickpeas, and extra broth.

How to tell it's done

The couscous should be fluffy and separate, while the vegetables should be tender but still hold their shape.

Getting it right

Tip

Do not drown the couscous; hydrate it with enough hot broth to fluff, then spoon extra vegetable broth over the serving.

What to serve it with

Serve with harissa, lemon wedges, olives, or a simple cucumber salad.

Substitutions

Use seasonal firm vegetables such as turnip-style roots, squash, or extra carrots if zucchini or pumpkin is unavailable.
Water can replace vegetable stock, but the broth may need more salt and spices.
For a gluten-free version, replace couscous with a gluten-free grain and review the final ingredient labels and cross-contact risk before changing the gluten allergen flag.

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