Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
This Spanish Couscous with Aromatic Vegetables, is probably the best tasting couscous dish I have ever tasted. It´s packed with so many great flavors, it´s super easy to make and comes together in just 30 minutes. The perfect dish for a busy weeknight or a relaxed weekend lunch.
This dish hails from the small little Spanish province of Ceuta, which is located in north Africa. Because of its position, the flavors used in this dish are very influenced by the north African kitchen. Folks, this promises to be one of the best-tasting Spanish recipes we have done here on Spain on a Fork.
What really flavors this dish is the spices & herbs. A combination of cumin, ginger, cinnamon, cilantro, hot smoked paprika, saffron & cloves. And of course, some fresh veggies, a great broth and some couscous.
TIPS & TRICKS to Make this Recipe: You want to cut the vegetables into big chunks in this recipe, as it gives the dish a better texture. To perfectly cook the coucous, you add it into the sauce pan when the broth is boiling. Then you place a lid and turn off the heat. Let it sit for 10 minutes and then fluff up with a fork.
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Watch the Video Below on How to Make Spanish Couscous with Aromatic Vegetables
Spanish Couscous with Aromatic Vegetables
FOR THE COUSCOUS
- 1 tbsp extra virgin olive oil 15 ml
- 1/4 tsp cumin powder .75 grams
- 1/4 tsp cinnamon powder .65 grams
- 1 tbsp dried cilantro 1.83 grams
- 1 cup vegetable broth 250 ml
- 1 cup couscous 150 grams
FOR THE AROMATIC VEGETABLES
- 2 tbsp extra virgin olive oil 45 ml
- 1 zucchini
- 1 onion
- 3 cloves garlic
- 1 large tomato
- 1/2 tsp cumin powder 1.25 grams
- 1/2 tsp ginger powder .88 grams
- 1/4 tsp cinnamon powder .65 grams
- 1/2 tsp dried cilantro .30 grams
- 1/4 tsp hot smoked Spanish paprika .57 grams
- 1/4 tsp saffron threads .17 grams
- 1/8 tsp ground cloves .27 grams
- sea salt & black pepper
- 2 tbsp cashews (fried & salted) 19 grams
- 2 tbsp raisins 20 grams
- handful freshly chopped parsley
Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato
Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/2 tsp dried cilantro, 1/4 tsp hot smoked paprika, 1/4 tsp saffron threads and 1/8 tsp ground cloves, mix together until well combined
Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous 1/4 tsp cumin powder, 1/4 tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes
About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous
Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this dish
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