Vegetable Couscous with Ricotta Date Fritters
JojoM
A fragrant North African-inspired dish featuring spiced vegetable couscous served with light ricotta date fritters — perfect for a vibrant vegetarian feast.
Vegetable Couscous with Ricotta Date Fritters
JojoMA fragrant North African-inspired dish featuring spiced vegetable couscous served with light ricotta date fritters — perfect for a vibrant vegetarian feast.
Chef's Tips
Add more ras-el-hanout for a spicier kick.
Substitute ricotta with labneh or fresh goat cheese for a tangy twist.
Make the couscous in advance and reheat gently before serving.
Tools Used
Oven
Baking Dish
Saucepan
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Ingredients
Couscous and Vegetables
Instructions
Prepare the vegetables and stew
- 1
Wash and peel all vegetables.
- 2
Thinly slice the onion, cut carrots and courgettes into batons, and quarter the tomato, turnips, and lemon.
- 3
In a hot cocotte, heat olive oil and sauté carrots and turnips until lightly golden.
- 4
Add onion and courgettes; sweat for a few minutes on high heat.
- 5
Season with salt and ras-el-hanout, then add tomato and lemon.
- 6
Pour water to just cover the vegetables, reduce heat, cover, and simmer for 15 minutes.
Prepare the couscous
- 1
Preheat oven to 100°C (210°F).
- 2
Prepare hot vegetable stock using the bouillon cube.
- 3
In a baking dish, mix semolina with olive oil, turmeric, and fine salt.
- 4
Pour hot stock to the level of semolina, cover with cling film, and bake for 15 minutes.
Prepare garnishes
- 1
Grate the tops of cauliflower and broccoli using a Microplane and set aside.
- 2
Once vegetables are cooked, stir in chickpeas, broad beans, pistachios, and raisins.
- 3
Serve with warm couscous and top with cauliflower and broccoli gratings.
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
