Couscous Royale
North African spiced couscous with tender vegetables, legumes, and protein in a fragrant broth. Couscous grains absorb the cooking liquid to become fluffy and aromatic, served warm with toppings.
Ingredients
Method
Dice onion, mince garlic, and chop all vegetables (carrots, zucchini) into even 0.5-inch pieces to ensure uniform cooking.
Drain and rinse canned chickpeas (or prepare cooked beans); measure couscous and have warm broth ready.
Heat oil in a large pot over medium heat; add diced onion and sauté 4–5 minutes until softened and golden.
Add minced garlic and spice blend (garam-masala or ras-el-hanout); stir constantly for 30 seconds until fragrant.
Add diced carrots and zucchini; stir and cook 5 minutes until vegetables begin to soften.
Pour in warm vegetable broth and add chickpeas (or chosen protein); bring to a gentle boil, then reduce to a simmer.
Simmer 8–10 minutes until vegetables are tender; season with salt and pepper.
Stir couscous into the simmering broth and vegetables until evenly submerged; remove from heat and cover tightly with a lid or foil.
Let couscous rest, undisturbed, for 8–10 minutes; couscous will absorb the liquid and become fluffy.
Uncover and fluff couscous with a fork, breaking up any clumps; transfer to a serving dish.
Garnish with fresh cilantro (or parsley) and chopped pistachios (or chosen nuts); serve warm in shallow bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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