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Vegetable Couscous

Vegetable Couscous

Chef Abid Assab

Amanouz, www.amanouz.com, Northampton, MA


  • 3 lb couscous
  • 1/4 cup extra virgin olive oil and vegetable oil mixed together (half and half)
  • 4 cubed onions
  • 2 Tbsp chopped cilantro
  • Pinch saffron or 1 tsp turmeric
  • 1 tsp paprika
  • 3 cups water
  • 8 carrots, julienned large pieces
  • 6 turnips, cut in 1/4ths
  • 1/2 lb cooked garbanzo beans
  • 1 butternut squash, cubed large
  • 1 large eggplant, cubed large pieces
  • 2 jalapeño peppers
  • 2 tsp salt
  • 3 tsp black pepper
  • 1/4 cup extra virgin olive oil or butter to toss with cooked couscous


Mix couscous with 2 cups of hot water, and toss. Set aside until ready to steam (in couscousiere if available).

Sauté onions, cilantro, and spices in oil in bottom of couscousiere. Add 3 cups of water and bring to a simmer. Cook for 5 minutes. Add all vegetables (including jalapenos), salt and pepper to the pot. Place couscous over the vegetables to steam.

After 45 minutes, remove couscous from top of couscousiere and toss with 1 cup hot water. Next, add either butter or olive oil (1/4 stick butter, or 1/4 cup olive oil).

To serve, put couscous on platter and ladle the vegetables over couscous. Serves 5


Recommended wine/beer for Vegetable Couscous:

Domaine Roulot 2005 Bourgogne Blanc [Meursault, Burgundy]

Again Chef Abid dishes up quite a curve ball with his couscous. It isn’t the charbroiled vegetables that catch us looking a bit surprised; it’s the tahini sauce that nearly blows away the diner. Jean-Marc Roulot’s 2005 Bourgogne Blanc has enough power and finesse to knock this dish out of the ballpark! 2005 is the greatest Burgundy vintage of my professional career, and Roulot has shown that his Chardonnay has the raw material to stand up at the plate ready to swing at just about anything that is delivered. One swig, and you too will be convinced that Jean-Marc’s Bourgogne clears the palate just as easily as Big Papi clears the bases.