PP Ras El Hanout Vegetables Over Couscous

Kenden Alfond Vegetable Couscous.jpg

Chef:  Kenden Alfond; Jewish Food Hero Cookbook
Makes:  8 Servings
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hr




Vegetables (with or without peel)

  • 3 1/2 c cubed zucchini (from about 3 medium zucchini)
  • 2 c cubed turnips (from about 2medium turnips)
  • 2 1/2 c sliced carrots (from about 4 large carrots)
  • 10 c cubed eggplant (from about 2 medium eggplants)
  • 1 c diced onion (from about 1 large onion)
  • 1 c seeded and diced red bell peppers (from about 2 peppers)

Ras El Hanout Spice Blend

  • ¼  t ground cloves
  • 1 t allspice*
  • ½  t ground cumin
  • 1 t ground ginger
  • ½  t turmeric
  • ¼  t black pepper
  • 2 t  cardamom
  • 1 t cinnamon
  • 1 t coriander
  • ½  t nutmeg
  • ¼  t cayenne pepper:  Optional
  • 1 t salt, or to taste
  • 1 c fresh orange juice
  • 1 ½  c vegetable broth

*If you cannot find allspice, you can make it yourself by combining equal parts cinnamon,cloves, and nutmeg.


  • 5 c vegetable broth (or water)
  • 4 c instant couscous


  • Fresh Mint; one bunch


  1. Preheat the oven to 350 F

Prepare the eggplant:

  1. Place the eggplant cubes in a large bowl, cover with water, and add 1 t of salt.
  2. Let soak for 20 minutes.
  3. Drain and rinse when ready to roast.

Spice blend

  1. Combine all spices for the Ras El Hanout spice blend and set aside.
  2. Squeeze 1 c fresh orange juice.
  3. Place 1 ½ c vegetable broth and the orange juice in a blender.
  4. Add the desired amount of spice mixture (less if you like not too much spice and more if you like spicy food) and blend the ingredients.
  5. Set aside.

Roast Vegetables 

  1. Place all prepped vegetables (except for the bell pepper) evenly in a baking dish.
  2. Pour the liquid spice blend over the vegetables.
  3. Use your hands to evenly coat the vegetables.
  4. Cover with aluminum foil and bake for 30 minutes, stirring occasionally.
  5. Prepare the bell peppers and finish roasting the vegetables
  6. While the vegetables roast, steam the red bell peppers in a steamer basket over a medium pot with 1 inch of boiling water, for 5 to 10 minutes.
  7. Add red peppers to the baking dish in the oven, and roast for another 30 minutes, or until all the vegetables are soft.
  8. Add more vegetable broth if needed during baking, to keep the vegetables moist.
  9. Turn off the oven but do not remove the vegetables, so they stay warm
  10. Mix the roasted vegetables with the steamed red bell peppers, and serve alongside the couscous in a large serving bowl.


  1. Boil the vegetable broth or water in a large saucepan.
  2. Turn the heat off and stir in the couscous quickly.
  3. Cover the saucepan and wait 10 minutes while the couscous cooks.
  4. Taste the couscous after 10 minutes; if the consistency is still crunchy, add a little boiled water, then cover again to let the couscous absorb the water.
  5. Use a fork to fluff the couscous.
  6. Keep covered in the saucepan until you are ready to serve.

To serve

  1. Place couscous on large serving platter and cover with fresh mint (and other herbs if desired).
  2. Place the roasted vegetables in a separate serving bowl.
  3. Place the fresh mint garnish in a separate small bowl and place on the table in case your guests would like to add more.
  4. Serve hot.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 

Click here to review the cookbook.

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