Photo by Marco Palumbo on Unsplash
Moroccan Seven Vegetable Couscous with Harissa and Preserved Lemon
Couscous served with pan-cooked squash, courgettes, carrots, chickpeas, onion, harissa, and preserved lemon rind.
- 300 g couscous
- 300 g butternut squash
- 2 medium courgettes
- 2 large carrots
- 400 g tin chickpeas
- 1 large red onion
- 2 whole preserved lemons
- 2 tbsp harissa paste
- 2 cubes vegetable stock cubes
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp olive oil
- 20 g fresh mint
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Add to a shopping listHow the shopping list works →- Step 1
Cut butternut squash, courgettes and carrots into 2cm chunks
- Step 2
Slice red onion into wedges and rinse preserved lemons, removing pulp and chopping rind
- Step 3
Heat 2 tbsp olive oil in a large heavy-bottomed pan or tagine
- Step 4
Add onion wedges and cook for 5 minutes until starting to soften
- Step 5
Add butternut squash and carrots, cook for 8 minutes, stirring occasionally
- Step 6
Stir in harissa paste, cinnamon and ginger, cook for 1 minute until fragrant
- Step 7
Add 600ml boiling stock, bring to a simmer and cook covered for 15 minutes
- Step 8
Add courgettes and drained chickpeas, simmer for 10 minutes more until vegetables are tender
- Step 9
Meanwhile, place couscous in a large bowl with remaining olive oil and 1 tsp salt
- Step 10
Pour over 450ml boiling water, cover tightly and leave for 5 minutes
- Step 11
Fluff couscous with a fork and stir in chopped preserved lemon rind
- Step 12
Stir chopped mint into the vegetable stew and season with salt and pepper
- Step 13
Serve vegetable stew over fluffy couscous, with extra harissa on the side
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