Algerian Vegetable Couscous
Delight in the rich, aromatic flavors of North Africa with this traditional Algerian Vegetable Couscous recipe. This comforting dish combines vibrant, tender vegetables like zucchini, carrots, potatoes, and turnip with hearty chickpeas, all simmered in a fragrant spiced tomato broth infused with cumin, coriander, and turmeric. Paired with fluffy couscous, prepared to perfection with a drizzle of olive oil, this recipe is as nutritious as it is satisfying. Perfect for a healthy weeknight meal or an impressive dinner spread, this one-pot wonder is both vegan and packed with flavor. Garnished with fresh coriander, it’s a beautiful, wholesome meal that’s sure to transport your taste buds straight to the heart of Algeria.
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Recipe Information
Ingredients
- 300 grams couscous
- 2 medium zucchini
- 3 medium carrots
- 2 medium potatoes
- 1 medium turnip
- 300 grams chickpeas, cooked
- 2 large tomatoes
- 1 large onion
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coriander, fresh
- 1 liter water
Instructions
Peel and chop the onion, garlic, carrots, potatoes, and turnip into large chunks. Slice the zucchini into thick rounds and dice the tomatoes.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-5 minutes.
Stir in the tomato paste, diced tomatoes, ground coriander, cumin, paprika, turmeric, salt, and black pepper. Cook for 2-3 minutes until the spices are well combined.
Add the carrots, potatoes, turnip, cooked chickpeas, and water to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
Add the zucchini and continue cooking for another 15-20 minutes or until all the vegetables are tender.
While the vegetables are simmering, prepare the couscous. Place the couscous in a large bowl and drizzle with 2 tablespoons of olive oil. Rub the couscous grains gently with your hands to coat them evenly.
Boil 400ml of water and pour it over the couscous. Cover the bowl with a lid or cling film and let it sit for 5-10 minutes. Fluff the couscous with a fork before serving.
Once the vegetables are cooked, adjust the seasoning if needed by adding more salt or spices. Stir in the freshly chopped coriander.
To serve, spoon the couscous onto a large platter or individual plates and ladle the vegetable stew over the top. Garnish with additional fresh coriander if desired.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7017 mg | 305% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 82.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6486 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
