👨‍🍳 作り方

1. 1

   Prepare the base broth: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes. Stir in the ras el hanout, salt, and pepper, and cook for another minute until fragrant.

   ⏱️ 15 minutes
2. 2

   Add the diced tomatoes and tomato paste to the pot. Cook, stirring occasionally, for about 5 minutes until the tomatoes begin to break down and the paste darkens slightly. Stir in the pre-cooked chickpeas, chopped coriander, and parsley.

   ⏱️ 10 minutes
3. 3

   Add the harder vegetables first: carrots, turnips, and pumpkin (or squash). Pour in enough water or vegetable broth to generously cover the ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour. The vegetables should begin to soften.

   ⏱️ 1 hour
4. 4

   Add the remaining vegetables: zucchini, fava beans, peas, and cabbage. Ensure they are submerged in the liquid. If needed, add a little more water or broth. Cover and continue to simmer for another 45 minutes to 1 hour, or until all vegetables are tender but not mushy. Stir in the steeped saffron and its liquid during the last 15 minutes of cooking.

   ⏱️ 45-60 minutes
5. 5

   Prepare the couscous: While the vegetables finish cooking, prepare the couscous according to package directions. Typically, this involves placing the couscous in a large heatproof bowl, adding a tablespoon of oil and a pinch of salt, and then pouring boiling water or broth over it until just covered. Cover tightly and let stand for 5-10 minutes. Fluff with a fork.

   ⏱️ 10 minutes
6. 6

   Assemble the dish: Ladle the fluffy couscous onto a large serving platter, creating a mound. Carefully arrange the tender vegetables and chickpeas over the couscous, ensuring a colorful and appealing presentation. Spoon some of the flavorful broth over the top.

   ⏱️ 5 minutes