Giant couscous

Name: Giant couscous (Roasted Autumnal Vegetable Maftoul)
Cuisine: Northern Europe
Ingredients: 2 aubergines (eggplants), cut into 4cm (1½-inch) cubes; 2 aubergines (eggplants), cut into 4cm (1½-inch) cubes; 2 courgettes (zucchini), cut into 4cm (1½-inch) cubes; 2 courgettes (zucchini), cut into 4cm (1½-inch) cubes; 3 (bell) peppers (any colours) cut into 4cm (1½-inch) squares; 3 (bell) peppers (any colours) cut into 4cm (1½-inch) squares; 500 g (1 lb 2 oz) – prepared weight – dark green squash/little pumpkin with the most orange flesh possible, cut into 2.5cm (1 inch) thick slices; 500 g (1 lb 2 oz) – prepared weight – dark green squash/little pumpkin with the most orange flesh possible, cut into 2.5cm (1 inch) thick slices; 500 g (1 lb 2 oz) – prepared weight – dark green squash/little pumpkin with the most orange flesh possible, cut into 2.5cm (1 inch) thick slices; 2 parsnips, peeled and cut into 2.5cm (1 inch) thick slices; 2 carrots, peeled and cut into 2.5cm (1 inch) thick slices; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tbsp olive oil or ghee (or any light neutral oil); 3 tbsp olive oil or ghee (or any light neutral oil); 3 tbsp olive oil or ghee (or any light neutral oil); 1 large white onion, very finely chopped; 2 fat cloves of garlic, minced; ½ tsp ground allspice; ¼ tsp ground ginger; ½ tsp ground turmeric; 5 cm (2-inch) cinnamon stick, broken into smaller pieces; 1 medium tomato, skin removed and finely chopped; 500 g (1 lb 2 oz) maftoul; 1.25 litres (44 fl oz/5½ cups) vegetable stock; 1 x 400 g (14 oz) can butter (lima) beans, rinsed; 50 g (1¾ oz) flat leaf parsley, chopped; 50 g (1¾ oz) coriander (cilantro), chopped; 50 g (1¾ oz) coriander (cilantro), chopped; 2 tbsp toasted pumpkin seeds (optional but highly recommended)

Roasted Autumnal Vegetable Maftoul

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

For me, this is a home-away-from-home kind of dish. It’s soul-warming, toasting your body from the inside out. One day back in 2007, when London’s frigid, soggy autumn weather nipped at the door and howled at the windows, Aba Jan reminded me of this cosy hug in a bowl. I grew up eating this savoury veggie-laden steamy maftoul and other grains and now my children love it too; it’s a firm autumnal favourite.

Now, you may be overwhelmed at first glance, but trust me, i

Ingredients

Europe
Asia
Saudi Arabia
United Kingdom
London
Side dish
Gluten-free
Vegan
Autumn

Ingredients

Method