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Le Chaudron recipe

Couscous vegetarien

Vegetable couscous

⏱ 60 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 500 g (18 oz)medium couscous
  • 4carrots
  • 4zucchini
  • 2turnips
  • 1small white cabbage
  • 200 g (7 oz)canned chickpeas
  • 400 g (14 oz)canned crushed tomatoes
  • 2yellow onions
  • 4 clovesgarlic
  • 4 tbspextra-virgin olive oil
  • 1 L (4¼ cups)vegetable stock
  • 2 tbsptomato paste
  • 2 tspras el hanout
  • 2 tspground cumin
  • 1 tspsweet paprika
  • 1 pinchsaffron threads
  • 1bunch of fresh cilantro
  • 100 g (3½ oz)raisins
  • 30 g (1 oz)unsalted butter
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) medium couscous
  • 4 carrots
  • 4 zucchini
  • 2 turnips
  • 1 small white cabbage
  • 200 g (7 oz) canned chickpeas
  • 400 g (14 oz) canned crushed tomatoes
  • 2 yellow onions
  • 4 cloves garlic
  • 4 tbsp extra-virgin olive oil
  • 1 L (4¼ cups) vegetable stock
  • 2 tbsp tomato paste
  • 2 tsp ras el hanout
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 pinch saffron threads
  • 1 bunch of fresh cilantro
  • 100 g (3½ oz) raisins
  • 30 g (1 oz) unsalted butter
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stainless-steel couscoussier (or a pot and colander)1 large mixing bowl1 chef’s knife1 wooden spoon1 forkRas el hanoutBlack peppercorns

03 — Method

  1. Steep the saffron in 50 ml (3 tbsp) of warm water for 15 minutes to release its color and aroma.
  2. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Peel the 4 carrots and 2 turnips and cut into large 4 cm (1½ in) chunks.
  3. Wash the cabbage, remove any damaged outer leaves and cut into 8 wedges, keeping the core so they hold together. Cut the 4 zucchini into large 4 cm (1½ in) chunks, skin on.
  4. Heat 3 tbsp of olive oil in the bottom of the couscoussier over medium heat and cook the onions for 8 minutes until golden. Add the garlic, ras el hanout, cumin and paprika and cook 1 minute, stirring.
  5. Stir in the tomato paste and cook 2 minutes to toast it. Add the chopped tomatoes, hot vegetable stock and saffron water, then the carrots, turnips and cabbage. Bring to a simmer and cover.
  6. Meanwhile, put the couscous in a large bowl and pour over 500 ml (2 cups) of cold salted water. Let it swell for 10 minutes, fluffing with a fork. Mix in 2 tbsp of olive oil.
  7. Put the couscous in the top of the couscoussier (or a colander) and steam it over the simmering broth for 25 minutes — that’s what makes it light and fluffy.
  8. For the last 15 minutes, add the zucchini, rinsed chickpeas and raisins to the broth. To serve, fluff the couscous with the butter and sprinkle with fresh cilantro.

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CategoryMain dishes