Vegan Moroccan-Style Couscous

    55 min

    Carrots, turnips, sweet potatoes, courgettes and red pepper are simmered with chickpeas and passata, and flavoured with spices and served with couscous.

    98 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 750ml (1 1/4 pints) vegetable stock
    • 2 carrots, peeled and julienned
    • 2 turnips, peeled and julienned
    • 1 sweet potato, julienned
    • 1 courgette, julienned
    • 1 red pepper, julienned
    • 1 (400g) tin chickpeas, drained
    • 400g (14 oz) passata
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground turmeric
    • 1 pinch saffron
    • 1 pinch curry powder
    • 350g (12 oz) couscous

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat oil in a large pot over medium high heat; sauté onion until golden. Pour in vegetable stock and bring to the boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
    2. Reduce heat to low and add courgette and red pepper. Simmer for 20 minutes.
    3. Stir in chickpeas, passata, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
    4. Meanwhile, bring 625ml water to the boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

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    Reviews in English (65)


    I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference.  -  27 Jan 2007  (Review from Allrecipes US | Canada)


    Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting, and he was only 12!  -  27 Jun 2005  (Review from Allrecipes US | Canada)


    When I made this recipe, it came out almost like my grandmother makes it. However, I omitted the tomato sauce entirely (I planned on adding tomatoes, but forgot) and I added the spices I know she uses: cumin, turmeric, paprika, and curry powder. I wish I hadn't added the cinnamon; it tasted weird.  -  02 Mar 2007  (Review from Allrecipes US | Canada)