Moroccan · Main course
Vegan Pumpkin & Chickpea Couscous
A comforting vegan couscous crowned with sweet roasted pumpkin, chickpeas and vegetables in a saffron-turmeric broth, the grains steamed light and fluffy in the traditional way. It keeps all the warmth and ceremony of Friday couscous entirely plant-based, the pumpkin lending a mellow sweetness against the spiced broth.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Serves
- 5
- Level
- Medium
Ingredients
- 500 g couscous
- 700 g pumpkin, in wedges
- 480 g cooked chickpeas
- 3 carrots and 2 courgettes, in chunks
- 2 onions, quartered
- 1 tsp each turmeric and ginger, pinch of saffron
- 1 cinnamon stick
- 4 tbsp olive oil
- Coriander and parsley, tied
- Salt and pepper
Method
- 1
Start the broth
In the base of a couscoussier or large pot, soften the onions in oil, then add the turmeric, ginger, saffron, cinnamon, herb bundle, salt and about 1.5 litres water.
- 2
Season the grain
Moisten the couscous with salted water and a little oil, rubbing between your hands so the grains separate, and rest 10 minutes.
- 3
Steam in stages
Steam the couscous uncovered over the broth for 15 minutes, then tip out, sprinkle with water, rake with a fork and steam again; repeat for a third steaming.
- 4
Cook the vegetables
Add the carrots first, then the pumpkin, courgettes and chickpeas in stages so nothing overcooks, until all are tender.
- 5
Serve
Mound the couscous, moisten with broth, and crown with the vegetables and chickpeas, passing extra broth alongside.
Chef's tips
- Steaming the couscous three times is the traditional secret to light, separate grains.
- Add the vegetables in order of firmness so each finishes tender at the same time.
- Keep some broth back to pour over at the table so the couscous is moist, not dry.
Frequently asked questions
Can I use a normal pot instead of a couscoussier?
Yes. Set a steamer or colander lined with muslin over a pot of the simmering broth, making sure it fits snugly so the steam rises through the grains.
Can I use instant couscous?
You can, hydrated with hot broth, though it will not be as light as steamed. For the best texture, steam proper couscous in stages as described.