← Back to Search Results
steaming Moroccan
Couscous with Spring Vegetables Recipe-2574

Photo by: Joseph De Leo
Comments: 0


Kesksou L’Hodra

This aromatic herby couscous with young tender vegetables and no meat makes a lovely main dish. Vegetarians will love it. Use fresh young fava beans and peas (some supermarkets sell them already shelled) or frozen petits pois.

Yield: Serves 6


  • 2½ cups barley couscous or ordinary couscous
  • 2½ cups warm water with ½ to 1 teaspoon salt
  • 6 tablespoons mild extra virgin olive oil
  • 4½ cups stock made with 2 vegetable or chicken bouillon cubes
  • 14 ounces young fava beans (shelled weight), or frozen fava beans, defrosted
  • ½ pound scallions
  • 14 ounces frozen artichokes or baby artichokes
  • Salt and black pepper
  • 14 ounces young peas (shelled weight), or frozen petits pois, defrosted
  • Large handful of chopped flat-leaf parsley
  • Large handful of chopped coriander
  • Handful of chopped mint


Put the couscous in a wide, ovenproof dish, and add the same volume of salted water gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add 3 tablespoons olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400°F until it is steaming hot. For the broth, bring the stock to boiling point, then add the fava beans; the scallions, trimmed of their green ends and sliced; and the artichokes, cut in half or quartered, and cook for 10 minutes, or until tender. Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes. Add the peas, and cook for 5 minutes, or until they are just tender. Stir in the herbs just before you are ready to serve.

Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil. Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves.


You may like to melt into the couscous at the end ½ stick (4 tablespoons) of butter and omit the olive oil.

© 2005 Claudia Roden

Note from Cookstr's Editors

A large handful is equivalent to 1/2 cup.
A handful is equivalent to 1/4 cup.


Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

718kcal (36%)
314mg (13%)
16g (24%)
2g (11%)
0mg (0%)
80mcg RAE (3%)
49mg (82%)
174mg (17%)
8mg (47%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
desserts-4-today Desserts 4 Today
by Abby Dodge
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-sweet-life The Sweet Life
by Kate Zuckerman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?