Casablancan Couscous with Roasted Summer Vegetables

Name: Casablancan Couscous with Roasted Summer Vegetables
Cuisine: Moroccan
Ingredients: 5 ml/1 tsp salt; 600 ml/1 pint/2½ cups warm water; 45 ml/3 tbsp sunflower oil; about 25 g/1 oz/2 tbsp butter, diced; natural (plain) yogurt or harissa and bread, to serve; natural (plain) yogurt or harissa and bread, to serve; natural (plain) yogurt or harissa and bread, to serve; 500 g/1¼ lb/3 cups medium couscous; 2-3 courgettes (zucchini), halved lengthways and cut across into 2-3 pieces; 2-3 courgettes (zucchini), halved lengthways and cut across into 2-3 pieces; 3 red onions, peeled and quartered; 2 aubergines (eggplant), cut into 6-8 long segments; 2-3 red, green or yellow (bell) peppers, seeded and quartered; 2-3 red, green or yellow (bell) peppers, seeded and quartered; 2-3 red, green or yellow (bell) peppers, seeded and quartered; 4-6 tomatoes, quartered; 2-3 sweet potatoes, peeled, halved lengthways and cut into long strips; 2-3 leeks, trimmed and cut into long strips; 2 aubergines (eggplant), cut into 6-8 long segments; about 150 ml/¼ pint/⅔ cup olive oil; a few fresh rosemary sprigs; 25 g/1 oz fresh root ginger, sliced; 6 garlic cloves, crushed; salt and ground black pepper; salt and ground black pepper; 10 ml/2 tsp sugar or clear honey; 10 ml/2 tsp sugar or clear honey

Preparation info

Serves
6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This dish is based on the classic couscous recipe for a stew containing seven vegetables. The number seven is believed to bring good luck, so you can use vegetables of your choice as long as they add up to seven in type. I like to serve this dish with a dollop of thick and creamy yogurt but, if you wish, you can also serve it with a spoonful of fiery harissa as a condiment.

Ingredients

Africa
Morocco
Stew
Vegetarian
Summer
Mediterranean

Ingredients

Method