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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the olive oil in the bottom of a couscoussier. Add the onions, tomatoes, meat if using, turmeric, ginger, black pepper, salt, coriander, and parsley. Cook for about 10 minutes until the onions are softened and fragrant.
Pour in the water and bring to a boil. Add the carrots, potatoes, and chickpeas. Cover and simmer for about 25 minutes until the vegetables are tender.
Place the couscous in the steamer basket and steam it over the simmering sauce for about 15–20 minutes until fluffy.
Add the zucchini and pumpkin to the sauce and continue cooking until all the vegetables and meat are tender.
Remove the couscous, fluff it with a fork, and mix it with a little olive oil and a pinch of salt. Steam it again for another 10–15 minutes until fully cooked.
Spread the couscous onto a large serving platter. Arrange the meat and vegetables on top, then pour some of the flavorful sauce over the dish.
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For a vegetarian version, simply omit the meat and increase the quantity of vegetables.
If you don't have a couscoussier, use a large pot with a steamer insert.
Can I use other vegetables?
Yes, you can substitute or add other vegetables like bell peppers or eggplant.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish spicy?
Yes, add some chili powder or fresh chilies to the sauce for a spicy kick.
What can I serve with this dish?
Serve with a side of flatbread or a fresh salad for a complete meal.
Is it necessary to steam the couscous twice?
Steaming the couscous twice ensures it is light and fluffy, but you can skip the second steaming if short on time.

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