Couscous in a glazed clay dish topped with carrots, squash, eggplant, green pepper, chickpeas and caramelized onions, with bread behind. — Photo: gatos.rojos · CC BY 2.0 · Wikimedia Commons

Middle Eastern & North African · Lunch · Dinner

Moroccan Seven-Vegetable Couscous

Name: Moroccan Seven-Vegetable Couscous
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Middle Eastern & North African
Ingredients: 2 cups whole-wheat couscous; 2 tbsp olive oil; 2 medium onions, chopped; 3 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp ground ginger; 1 tsp ground turmeric; 1 tsp paprika; 1/2 tsp ground cinnamon; 1/2 tsp black pepper; 1 1/2 tsp salt; 3 medium tomatoes, chopped; 3 medium carrots, cut in large chunks; 2 medium turnips, peeled and quartered; 5 cups water (for the stew); 3 cups butternut squash, peeled and cubed; 1/4 small head green cabbage, cut in wedges; 2 medium zucchini, cut in large chunks; 1 can (15 oz) chickpeas, canned, drained and rinsed; 1/2 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 2 cups water (for the couscous)

Couscous aux sept légumes (كسكس بسبع خضاري)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Fluffy whole-wheat couscous crowned with a fragrant, saffron-gold stew of carrots, turnips, squash, cabbage, zucchini, tomatoes and chickpeas. A light, plant-based take on the classic Moroccan Friday feast.

Prep: 25 min
Cook: 45 min
Total: 70 min
Serves: 6

Medium
Vegetarian
Vegan
Dairy Free

21%

Per serving411kcal21% of a 2,000 kcal day

15gProtein

78gCarbs

8gFat

15gFiber

Calories come from: Carbs 70% · Fat 16% · Protein 14%

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Ingredients

For 6 servings

2 cups350 gwhole-wheat couscous
2 tbsp27 golive oil
2 medium220 gonions, chopped
3 cloves9 ggarlic, minced
1 tbsp16 gtomato paste
1 tspground ginger
1 tspground turmeric
1 tsppaprika
1/2 tspground cinnamon
1/2 tspblack pepper
1 1/2 tsp9 gsalt
3 medium360 gtomatoes, chopped
3 medium180 gcarrots, cut in large chunks
2 medium240 gturnips, peeled and quartered
5 cups1,180 gwater (for the stew)
3 cups400 gbutternut squash, peeled and cubed
1/4 small head250 ggreen cabbage, cut in wedges
2 medium400 gzucchini, cut in large chunks
1 can (15 oz)240 gchickpeas, canned, drained and rinsed
1/2 cup15 gfresh parsley, chopped
1/2 cup8 gfresh cilantro, chopped
2 cups475 gwater (for the couscous)

Steps

1
Heat 1 tbsp of the olive oil in a large pot over medium heat.
2
Add the onions and cook for 5 minutes until soft.
3
Stir in the garlic, tomato paste, ginger, turmeric, paprika, cinnamon and black pepper and cook for 1 minute.
4
Add the tomatoes, carrots, turnips, 1 tsp of the salt and the 5 cups of stew water.
5
Bring to a boil, then cover and simmer for 15 minutes.
6
Add the butternut squash and cabbage, cover and simmer for 10 minutes.
7
Add the zucchini and chickpeas and simmer for 12-15 minutes more, until all the vegetables are tender.
8
Meanwhile, bring the 2 cups of couscous water to a boil.
9
Put the couscous in a large bowl, add the remaining 1 tbsp olive oil and 1/2 tsp salt, and rub the grains with your fingers to coat.
10
Pour the boiling water over the couscous, cover tightly and leave for 5 minutes.
11
Fluff the couscous with a fork, breaking up any lumps.
12
Stir the parsley and cilantro into the stew and taste for salt.
13
Mound the couscous on a platter, make a well in the centre and arrange the vegetables and chickpeas on top.
14
Ladle some of the broth over the couscous and serve the rest on the side.

Swaps, storage and make-ahead

Swaps

For a gluten-free version, replace the whole-wheat couscous with quinoa or millet cooked according to the package, since everything else in the recipe is naturally gluten-free.
If you can't find turnips, use the same amount of peeled potato or rutabaga chunks, adding them at the same time as the carrots.
For a lighter, lower-carb plate, serve the stew over riced cauliflower instead of couscous.
Swap the canned chickpeas for 1 1/2 cups home-cooked chickpeas, or use regular couscous if whole-wheat is hard to find.

Storage

Refrigerate the stew and couscous in separate covered containers within 2 hours and eat within 3 to 4 days, reheating the stew until steaming hot and the couscous with a splash of water. The stew can be frozen for up to 3 months, though the zucchini and squash will soften, but the couscous is best made fresh.

Make ahead

Make the vegetable stew up to 2 days ahead, chill it, and reheat until steaming hot before stirring in the fresh herbs. Steam the couscous just before serving, since it only takes about 5 minutes.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Gluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (731 g)	Per 100 g
Calories	411 kcal	56 kcal
Protein	15 g	2.1 g
Carbohydrates	77.7 g	10.6 g
of which sugars	14.2 g	1.9 g
Fiber	14.5 g	2 g
Fat	7.9 g	1.1 g
of which saturated	1.1 g	0.2 g
Sodium	753 mg	103 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.