Name: Vegan Moroccan Couscous With Raisins And Vegetables Recipe
Total time: 90 min
Yield: 8
Cuisine: Moroccan

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This vegan moroccan couscous with raisins is served with a hearty vegetable stew with tomatoes, pumpkin, sweet potato, beans, and a homemade hot sauce. 

How to make Vegan Moroccan Couscous With Raisins And Vegetables Recipe

Norma Macmillan

Crawler

Moroccan

<p>This vegan moroccan couscous with raisins is served with a hearty vegetable stew with tomatoes, pumpkin, sweet potato, beans, and a homemade hot sauce. </p>

Extra-virgin olive oil

Large onions, chopped

Cloves garlic, chopped, divided

Ground Cumin

Chile powder

Ground cinnamon

Ground turmeric

Ground cloves

Ground coriander

Ground ginger

Vegetable Stock

Diced Tomatoes

Pumpkin, cut into chunks

Small sweet potato, cut into chunks

Stalks celery, sliced

Carrot, cut into chunks

Turnip, cut into chunks

3 0.5 ounces fresh green beans, cut into  s

Salt and freshly ground black pepper

Zucchini, cut into chunks

Garbanzo beans, drained

Couscous

Raisins

Boiling water

Chopped Fresh Cilantro

Lemon juice

Hot chile sauce

Orange flower water, or more to taste

Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.

step 1

Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.

step 2

Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.

step 3

Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.

step 4

Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.

step 5

Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

step 6

All Recipe Six