Moroccan Couscous with Vegetables and Spices

Ingredients

While the original North African couscous often includes meat, the Moroccan version focuses on the use of vegetables as the main ingredient. Additionally, Moroccan cuisine is known for its distinct blend of spices, such as cumin, turmeric, and cinnamon, which add a unique flavor profile to this dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) chickpeas, cooked 1 cup (150g) chickpeas, cooked
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the broth.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
4. 4.
   Add the cumin, turmeric, and cinnamon to the skillet, and stir for a minute to release their flavors.
5. 5.
   Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.
6. 6.
   Stir in the cooked chickpeas and season with salt and pepper to taste.
7. 7.
   Add the prepared couscous to the skillet and mix well to combine all the ingredients.
8. 8.
   Cover the skillet and let it simmer for 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Moroccan couscous hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it absorbs the vegetable broth to ensure light and fluffy grains.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Turmeric — Be careful while handling turmeric as it can stain surfaces and clothing.
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove excess sodium.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For added flavor, you can sauté the vegetables in a mixture of olive oil and butter.
• Customize the spice blend by adding a pinch of paprika or ginger for an extra kick.
• If you prefer a spicier couscous, sprinkle some harissa or red pepper flakes before serving.
• Feel free to add other vegetables like eggplant or green beans to make it even more nutritious.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Moroccan couscous as a main dish accompanied by a fresh green salad and some crusty bread. It can also be served as a side dish alongside grilled chicken or lamb for a complete Moroccan feast.

Presentation advice

Garnish the couscous with a sprinkle of ground cinnamon and a few whole chickpeas for an appealing presentation. Serve it in a large platter or individual bowls, allowing the vibrant colors of the vegetables to shine through.