Recipes Vegetable Couscous Morocco Epcot

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Yield: 4 servings


3 quarts water
1 TB olive oil
1 generous pinch of saffron
2 TB salt
2 large onions, peeled and quartered
1 pound carrots, peeled and sliced into 2-inch long pieces
1/2 pound turnips, peeled and quartered
1/2 pound cabbage, trimmed and cut into thick wedges
1/2 pound zucchini, cut into 2-inch pieces
1/2 pound tomatoes, skinned and quartered
1 cup cooked garbanzo beans
1 box couscous (16 oz.)


1. In a large stockpot, bring the water to a boil and add the oil, saffron, onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.

2. Add the zucchini, tomatoes, and garbanzo beans and continue to simmer for 15-20 minutes or until all the vegetables are tender.

3. Cook couscous according to the package directions.

4. Pile the couscous in a mound on a large flat dish. Make a well in the center and fill it with the drained vegetables. Serve the cooking liquid on the side.