Vegetables Couscous


This recipe needs a large saucepan with a steamer top. This is a vegetarian meal from North Africa (Algeria), very traditional.

And very more-ish so good quantities are needed.

The Harissa is quite fiery.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


225 g
each carrots peeled and chopped into 1 cm chunks
225 g
turnips or swedes peeled and cut into 1 cm chunks
cloves garlic peeled and chopped
large onion peeled and chopped or 225 gm pickling onions skinned
30 ml
Zaytoun Palestinian FAIRTRADE olive oil
225 g
chickpeas (soaked for 4 to 6 hours or overnight, and simmered for 90 minutes).
225 g
green beans
225 g
5 ml
5 ml
FAIRTRADE ground ginger
5 ml
FAIRTRADE ground cinnamon
450 g
500 ml
warm water
50 g
50 g
fresh parsley


In a mixing bowl add half of the water to the couscous and then break up any lumps that form with a fork (or your fingers), the water gets absorbed straight away.

Trim and peel the veg and cut into 1 cm cubes / chunks.

Heat the oil and fry the garlic gently with the onions, carrots, swedes.

After 5 minutes add the drained chickpeas and spices and season generously with salt and pepper.

Cover generously with water and bring to the boil and then place the moist couscous in a steamer on top of the pan, but not touching the simmering food.

Cover and simmer for 20 minutes.

Add the remaining vegetables to the pan, and add the rest of the warm water to the couscous.

Dob the couscous with butter and then return the couscous steamer to the pan top.

Simmer for another 5 to 10 minutes until the courgettes are just cooked.

To serve

Pile the couscous onto a large serving dish and hollow out the centre. With a slotted spoon move the vegetables into the dell. Sprinkle the parsley over the vegetables, and serve the juices as a gravy in a gravy boat.

Serve with Harissa a tomato sauce spiced with tabasco.


This is a traditional meal, variations are not needed.