---
title: Seven-Vegetable Couscous
servings: 6
prep time: 25 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/moroccan-seven-vegetable-couscous
---

Gather @carrot{3}, @turnip{2}, @white cabbage{300%g}, @chickpea{1%can}, @raisin{80%g}, @ground turmeric{1%tsp}, @ground ginger{1%tsp}, @ground cinnamon{0.5%tsp}, @olive oil{4%tbsp} and @black pepper{}.

Soften the @onion{1} in half the oil in a large pot, then stir in the grated @tomato{2}, turmeric, ginger, cinnamon, @salt{} and pepper for 3 minutes. ~{3%minutes}

Add 1.5 litres of water and bring to a boil, then drop in the carrots and turnips and simmer 15 minutes. ~{15%minutes}

Add the cabbage, @pumpkin{300%g}, @zucchini{2}, chickpeas and raisins and simmer 20 minutes more, until everything is tender but still holding its shape. ~{20%minutes}

Meanwhile moisten the @couscous{400%g} with the remaining oil, a pinch of salt and 400 ml of hot broth or water; cover and let it swell 10 minutes. ~{10%minutes}

Rake the grains apart with a fork or oiled fingertips until light and separate.

Mound the couscous on a platter, make a well, arrange the vegetables on top and ladle over broth. Serve extra broth on the side.