Couscous anglais, despite its name, is a British take on the classic North African dish. It combines fluffy, steamed couscous with a medley of vegetables, chickpeas, and a fragrant, spiced tomato broth. This version is hearty, comforting, and surprisingly simple to make at home, offering a delicious and satisfying meal that’s perfect for a weeknight dinner.
Ingredients
- 2 cups (370 g) medium-grain couscous
- 2 cups (475 ml) hot vegetable or chicken stock
- 2 tbsp (30 ml) olive oil, divided
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 zucchini, diced
- 1 cup (150 g) canned chickpeas, drained and rinsed
- 1 can (400 g) diced tomatoes, with their juices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare the couscous: In a large bowl, combine the couscous with 1 tablespoon of the olive oil. Pour the hot stock over the couscous, stir once, and cover tightly with a lid or plastic wrap. Let it sit for 5 minutes, then fluff with a fork. Set aside.
- While the couscous steams, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, bell pepper, carrot, and zucchini. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
- Stir in the chickpeas, diced tomatoes, cumin, coriander, cinnamon, smoked paprika, and cayenne (if using). Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the vegetables are tender.
- To serve, spoon the vegetable mixture over the fluffy couscous. Garnish with fresh cilantro or parsley.
Tips
- Substitutions: Use any vegetables you have on hand—eggplant, sweet potato, or green beans work well. For a gluten-free option, use quinoa instead of couscous (adjust cooking time accordingly).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The couscous and vegetable stew can be stored together or separately.
- Common mistake: Don’t skip the step of fluffing the couscous with a fork after steaming. This prevents clumping and ensures a light, fluffy texture.
- Make ahead: The vegetable stew can be made up to 2 days in advance and reheated gently on the stovetop. Cook the couscous fresh for the best texture.
Serving Suggestions
Serve this couscous anglais as a main course with a side of plain yogurt or a simple green salad. It also pairs well with grilled chicken, lamb, or fish for a more substantial meal. For a traditional touch, offer harissa on the side for those who like extra heat.
Variations
- Add protein: Stir in cooked chicken, lamb, or merguez sausage along with the vegetables.
- Make it vegan: Use vegetable stock and skip any animal-based additions—this recipe is easily vegan as written.
- Spice it up: Increase the cayenne or add a chopped chili pepper for a spicier version.
- Add dried fruit: For a touch of sweetness, add a handful of raisins or dried apricots to the stew along with the tomatoes.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. The couscous and stew will keep for up to 4 days in the refrigerator. To reheat, place the desired amount in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot. Alternatively, reheat gently in a saucepan on the stovetop with a splash of water or stock to loosen the sauce. The couscous may dry out slightly upon reheating; adding a little liquid will help restore its moisture.
Frequently Asked Questions
Can I use instant couscous? Yes, instant couscous is the most common type and works perfectly here. The instructions for steaming are the same.
What is the difference between couscous and pearl couscous? Couscous (or Moroccan couscous) is tiny and granular, while pearl couscous (Israeli couscous) is larger and rounder. This recipe uses the fine, quick-cooking variety; if you substitute pearl couscous, cook it according to the package directions, as it requires longer boiling.
Can I make this in a slow cooker? Yes, you can prepare the vegetable stew in a slow cooker on low for 4-6 hours. Cook the couscous separately on the stovetop or in the microwave to avoid it becoming mushy.
Is this dish spicy? As written, it is mildly spiced with a warm flavor from cinnamon and cumin. The cayenne is optional; omit it for a completely mild version.
Can I freeze this dish? The vegetable stew freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The couscous does not freeze well as it becomes mushy; make it fresh when serving.
What can I use instead of chickpeas? You can use canned lentils or white beans, or simply omit them for a lighter vegetable stew.
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