Moroccan cuisine · Dough, Pasta & Rice

Berber Couscous with Argan Oil

Couscous from the Souss region with pumpkin, carrots and chickpeas, finished with a generous drizzle of argan oil.

Ingredients · for 4 servings

• 400 g couscous
• 500 g hokkaido pumpkin
• 4 carrots
• 2 zucchini
• 1 can chickpeas (400 g)
• 2 onions
• 1 tsp turmeric
• 1 tsp ginger (ground)
• 1 bunch cilantro
• 150 ml argan oil (or mild almond oil as substitute)
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the pumpkin, remove the seeds and cut with skin on into 4 cm chunks, quarter the carrots and zucchini lengthwise and cut into pieces, coarsely dice the onions.
2. Heat the olive oil in the bottom of the couscoussier, sauté the onions for 5 min., add the turmeric and ginger and toast for 1 min., then add the carrots and 1.2 l hot water and season with salt.
3. Rub the couscous with 1 tbsp argan oil and salt between your fingers, sprinkle with 250 ml lukewarm water and let swell for 10 min.
4. Set the couscous in the steamer basket and steam over the simmering vegetables for 20 min., fluffing with a fork after 10 min. and sprinkling with warm salted water.
5. Add the pumpkin, zucchini and rinsed chickpeas to the broth and cook for another 15–18 min. until the vegetables are tender but still hold their shape.
6. Mound the couscous on a platter, arrange the vegetables on top, moisten with a little broth, drizzle generously with argan oil and serve sprinkled with chopped cilantro.