Couscous Casablanca


  • 1⅔ cups (310 g) couscous
  • 1¼ cups (155 g) raisins
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon lemon juice
  • chilli sauce to taste
  • pinch of ground cinnamon
  • 1–2 tablespoons orange flower water
  • Vegetable stew
  • 3 tablespoons extra virgin olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon chilli powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cloves
  • ½ teaspoon coriander
  • ½ teaspoon ginger
  • 1 can chopped tomatoes, about 400 g
  • 1.5 litres vegetable stock, preferably homemade
  • 200 g pumpkin, cut into chunks
  • 1 orange sweet potato, cut into chunks
  • 2 stalks celery, sliced
  • 1 carrot, cut into chunks
  • 1 turnip, cut into chunks
  • 100 g green beans, cut into short lengths
  • 1 zucchini, cut into chunks
  • 1 can chickpeas, about 400 g, drained


  1. To make the vegetable stew, heat the oil in a large saucepan or stockpot.
  2. Add the onions and half the garlic, and cook until they are slightly softened.
  3. Stir in the cumin, chilli powder, cinnamon, turmeric, cloves, coriander and ginger.
  4. Cook for a few seconds.
  5. Add the tomatoes with their juice, the stock, pumpkin, sweet potato, celery, carrot, turnip and beans.
  6. Bring to the boil, then reduce the heat and simmer for 15–20 minutes or until the vegetables are tender.
  7. Stir in the zucchini, chickpeas and remaining garlic.
  8. Cook for a further 15 minutes or until all the vegetables are quite tender.
  9. 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 are not mushy.
  10. Meanwhile, place the couscous and raisins in a large bowl.
  11. Add 1 cup (250 ml) boiling water and mix well to moisten all the couscous.
  12. Set aside to soak for 5 minutes.
  13. When the vegetables have finished cooking, ladle 2 cups (500 ml) of the hot liquid from them over the couscous.
  14. Cover and set aside to soak for 10 minutes.
  15. Cover the vegetables and remove from the heat.
  16. Meanwhile, make the harissa sauce.
  17. Ladle a further ¾ cup (185 ml) hot cooking liquid from the vegetables into a bowl and stir in the ground cumin, chopped coriander and lemon juice.
  18. Add chilli sauce.
  19. To serve, reheat the vegetable stew, if necessary.
  20. Fluff up the couscous with a fork, then mound it on a platter or in a large bowl and sprinkle with the cinnamon and orange flower water.
  21. Ladle some of the vegetable stew over the couscous and serve the rest separately.
  22. Serve the spicy harissa sauce on the side.

Serves 8
Preparation: 40 minutes, plus 15 minutes standing
Cooking: about 35 minutes

Source: Amazing Vegetables
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