Moroccan-Style Vegetable Chili with Couscous & Garlic Labneh

Moroccan-Style Vegetable Chili

with Couscous & Garlic Labneh

Group Created with Sketch. 35 min
Vegetarian Plant-Forward Mediterranean i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving

We’re putting a North African spin on wintry food favorite—chili—by cooking tender vegetables and beans with ras el hanout (a beloved blend of cumin, coriander, cinnamon, and more), then serving it all over couscous dotted with plump, sweet golden raisins.

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ingredients
Moroccan-Style Vegetable Chili with Couscous & Garlic Labneh
Title
  • 1 15.5-Ounce Can Cannellini Beans
  • ½ cup Yellow Couscous
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 1 clove Garlic
  • 6 oz Carrots
  • 1 bunch Mint
  • ¼ cup Labneh Cheese
  • 1 oz Castelvetrano Olives
  • 1½ Tbsps Golden Raisins
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Honey
  • 1 Tbsp Ras El Hanout
tried-and-true
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step-by-step
instructions
Prepare the ingredients & make the garlic labneh:
1 Prepare the ingredients & make the garlic labneh:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Pick the mint leaves off the stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the labneh and as much of the garlic paste as you’d like; season with salt and pepper. Stir to combine. 

Make the chili:
2 Make the chili:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and 2 teaspoons of the ras al hanout (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid), honey (kneading the packet before opening), and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 12 minutes, or until the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the couscous:
3 Cook the couscous:

Meanwhile, in a small pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Finish the couscous & serve your dish:
4 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the chopped olives and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished couscous topped with the chili. Garnish with the romano, garlic labneh, and mint (tearing just before adding). Enjoy! 

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Prepare the ingredients & make the garlic labneh:
1 Prepare the ingredients & make the garlic labneh:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Pick the mint leaves off the stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the labneh and as much of the garlic paste as you’d like; season with salt and pepper. Stir to combine. 

2 Make the chili:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and 2 teaspoons of the ras al hanout (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid), honey (kneading the packet before opening), and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 12 minutes, or until the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the chili:
Cook the couscous:
3 Cook the couscous:

Meanwhile, in a small pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

4 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the chopped olives and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished couscous topped with the chili. Garnish with the romano, garlic labneh, and mint (tearing just before adding). Enjoy! 

Finish the couscous & serve your dish: