Moroccan Seven-Vegetable Couscous with Harissa
A Moroccan spiced stew with harissa, cinnamon, ginger, and vegetables is simmered, then cooked into couscous with chickpeas and herbs.
- 200 g couscous
- 2 large carrots
- 1 large courgette
- 1 medium turnip
- 400 g chickpeas
- 1 large onion
- 2 large tomatoes
- 2 tbsp harissa paste
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 600 ml vegetable stock
- 20 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut carrots, courgette, and turnip into large chunks, quarter onion, and roughly chop tomatoes
- Step 2
Heat 2 tbsp oil in a large heavy pot over medium heat
- Step 3
Add onion and cook 5 minutes until softened
- Step 4
Stir in harissa paste, cinnamon, and ginger, cook 1 minute until fragrant
- Step 5
Add tomatoes and cook 5 minutes until they start to break down
- Step 6
Add carrots, turnip, and vegetable stock, bring to a boil
- Step 7
Reduce heat and simmer covered for 15 minutes
- Step 8
Add courgette and drained chickpeas, simmer another 10 minutes until vegetables are tender
- Step 9
Meanwhile, prepare couscous by pouring 300ml boiling water over it, cover and let stand 10 minutes
- Step 10
Fluff couscous with a fork and season with salt
- Step 11
Stir chopped coriander into vegetable stew
- Step 12
Serve stew over fluffy couscous
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