Podcast
Travel 
Vegan Recipes 
Couscous Aromatique
A vibrant and fragrant North African-inspired vegan couscous stew, packed with colorful root vegetables, zesty aromatics, and a gentle spice warmth.
Simple Tasty Recipes
Ingredients for 4 Servings
-
1 lb
-
4 tbsp
-
1, cut in chunks
-
2, thickly sliced
-
4, halved
-
8 small, halved
-
1, cut in chunks
-
4 oz, halved
-
1 small, sliced thick
-
1-inch cube, grated
-
2, crushed
-
1 tsp
-
1 tbsp
-
1 tsp
-
1 tsp
-
3 tbsp
-
14 oz can (or fresh equivalent)
-
4 1/2 cups
-
4 tbsp
-
Rind and juice of 1
-
To taste
Time
Goes Great with
Method
- Place the couscous in a bowl, cover with cold water, and let it soak for 10 minutes.
- Drain the couscous well, spread it onto a large tray, and let it air dry for 20 minutes, occasionally fluffing it with your fingers to prevent clumping.
- While the couscous rests, heat the olive oil in a large saucepan or Dutch oven and sauté the vegetables (onion, carrots, turnips, potatoes, pepper, green beans, and fennel) for 10 minutes until lightly browned.
- Stir in the grated ginger, crushed garlic, and the spice blend (turmeric, coriander, cumin seeds, and cinnamon), cooking for another 2 minutes until fragrant.
- Pour in the vegetable stock, red lentils, chopped tomatoes, and raisins. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender and vegetables are soft.
- While the stew simmers, steam the prepared couscous for 20 minutes until light and fluffy.
- Once the stew is finished, stir in the lemon zest, lemon juice, and harissa paste to your preferred level of heat.
- Serve the aromatic vegetable stew in a large bowl alongside the fluffy steamed couscous.
Notes:
Goes Great with
1 hour and 10 minutes
