There’s something incredibly comforting about a fragrant, steaming bowl of couscous topped with a rich and hearty stew. This recipe transports you straight to the heart of North African cuisine, with its beautiful blend of earthy spices, the subtle heat of harissa, and the wholesome goodness of chickpeas and vegetables. It’s a wonderfully versatile one-pot meal that’s perfect for a cozy weeknight dinner but special enough for guests. The best part? You control the heat! Make it mild for the family and pass extra harissa at the table for the spice lovers. Let’s get simmering!
Ingredients
• 1½ cups / 285g dried chickpeas or white beans, soaked for at least 4 hours
• 1 to 2 tbsp / 15-30ml extra virgin olive oil
• 1 large onion, chopped
• 2 to 4 large garlic cloves, minced
• 2 tsp / 4g coriander seeds, lightly toasted and ground
• ¾ tsp / 1.5g caraway seeds, lightly toasted and ground
• ½ tsp / 1g cumin seeds, lightly toasted and ground
• 1½ tsp / 3g sweet paprika
• ½ tsp / 1g cayenne pepper, or more to taste
• 1 bouquet garni (a few sprigs each of fresh parsley and cilantro, tied together)
• 4-5 cups / approx. 500g vegetables of your choice (e.g., carrots, zucchini, sweet potatoes), chopped
• 2 tbsp / 30g tomato paste
• 1 tbsp / 15g harissa, plus more for serving
• 2 cups / 350g uncooked couscous
• Salt, to taste
Instructions
1. First, cook the beans. Drain your soaked beans, place them in a large pot with 2 quarts (1.9L) of fresh water, and bring to a gentle boil. Reduce the heat and let them simmer for about 1 hour, or until becoming tender.2. While the beans cook, build the stew base. In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the chopped onion and a pinch of salt, and cook until softened, about 5 minutes. Stir in the minced garlic, ½ teaspoon of salt, and all the ground spices (coriander, caraway, cumin, paprika, and cayenne). Cook for 30-60 seconds until wonderfully fragrant.3. Combine and simmer. Carefully add the cooked beans along with their broth to the pot with the onions and spices. Add the bouquet garni, your chopped vegetables, tomato paste, and 1 tablespoon of harissa. Stir everything together, bring to a gentle boil, and season with at least 2 teaspoons of salt, or to your taste. Reduce the heat to low, cover, and let it simmer for 30-60 minutes, until the beans are very tender and the vegetables are cooked through.4. Prepare couscous and serve. Before serving, remove about one cup of the stew’s broth. Use this flavorful broth to prepare your couscous according to package directions. Serve the fluffy couscous in wide bowls, generously topped with the chickpea and vegetable stew. Be sure to pass extra harissa at the table for those who like it spicy!
Nutritional Information
• is an estimate and will vary based on the specific vegetables and beans used.
• Excellent source of plant-based protein and fiber from chickpeas, promoting satiety and digestive health.
• Packed with vitamins and minerals from a colorful variety of vegetables.
• The aromatic spices not only add incredible flavor but also offer antioxidant and anti-inflammatory benefits.
Pro Tips
• Pro-Tips for the Perfect Couscous Stew
• Make it ahead! The stew’s flavors deepen and become even more delicious when made a day in advance. Simply reheat before serving.
• For a gluten-free option, swap the couscous for quinoa or millet. You can also make it a heartier stew by adding 1 to 1½ pounds of diced potatoes directly into the pot while it simmers.
• Customize your heat. For a milder stew, use less harissa in the pot and let everyone add their own at the table to control the spice level.
• Toast your spices. Lightly toasting whole spices like coriander, caraway, and cumin seeds in a dry pan before grinding them unlocks a much deeper, more aromatic flavor.
• Use the flavorful stew broth, instead of plain water, to reconstitute your couscous for an extra layer of deliciousness.
FAQ
Q: Is this vegetarian stew a good source of protein
A: Yes, this stew is an excellent source of plant-based protein. The chickpeas are the star protein source, making this a hearty and satisfying meal that will keep you full and energized without any meat.
Q: Can I make this chickpea stew vegan
A: This recipe is naturally vegan as written! It uses extra virgin olive oil and is entirely plant-based, containing no dairy, eggs, or other animal products, making it a perfect choice for a vegan diet.
Q: What other vegetables can I use in this stew
A: This recipe is incredibly flexible. Feel free to substitute with your favorite vegetables or whatever is in season. Butternut squash, parsnips, bell peppers, or even cauliflower would all work wonderfully in place of or in addition to the suggested vegetables.
Q: How can I make this recipe gluten-free
A: To make this meal completely gluten-free, simply serve the stew with a gluten-free grain instead of traditional wheat couscous. Quinoa, millet, or brown rice are all fantastic and healthy alternatives that pair beautifully with the rich stew.
Q: How should I store leftovers
A: This stew tastes even better the next day! Store the stew and couscous in separate airtight containers in the refrigerator for up to 4 days. Reheat the stew gently on the stovetop or in the microwave.
