The fresh herbs were the chef's kiss with this warm bowl of goodness. Well, so was the Ras el Hanout!
A 20-minute dish that feels comforting, balanced, and honestly, kind of impressive.

Ingredients

• Olive oil (for sautéing)
• ~6 cups chopped winter veg mix (cabbage, kale, carrots, etc.)
• 1 red onion, thinly sliced
• 2–3 cloves garlic, minced or thinly sliced
• 1 tsp ras el hanout
• ¼ c sliced or whole almonds
• ~1 cup cooked chickpeas
• ~1 cup couscous
• 1 ¼ cups broth

Finishers

• feta, crumbled (totally optional. After I added the chickpease I realized we don't need it.)
• juice of ½ lemon
• Fresh herb mix:
  • 2 parts chopped Italian parsley
  • 1 part chopped chives

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🍳 Instructions

1. Prepare the couscous:
   • Combine the couscous and a drizzle of olive oil with boiling water or broth, cover, and let sit for 5 minutes.
   • Fluff with a fork and set aside.
2. Sauté the veg:
   • In a large sauté pan, heat olive oil. Add onions and garlic until they smell great. Then veg. Cook over medium-high until tender and starting to brown (~5–7 mins).
   • Add ras el hanout and sliced almonds. Stir to coat. Let toast briefly.
   • Add chickpeas and cook for a few more minutes.
3. Combine:
   • Layer the bowl with couscous first.
   • Add splash of lemon and a bit of butter if desired.
   • Then layer with veggies, and optional cheese.
4. Serve:
   • Top with the herb mix.
   • Give everything a final squeeze of lemon juice.

 

Keeps well for lunches or next-day bowls.