Dairy-Free Traditional Moroccan Couscous
Experience the rich, aromatic flavors of North Africa with this Dairy-Free Traditional Moroccan Couscous recipe. Perfectly spiced vegetables, tender chickpeas, and fluffy couscous come together to create a wholesome, plant-based meal packed with vibrant tastes and textures. This easy-to-make recipe features warm spices like cumin, turmeric, and cinnamon, balanced with fresh ingredients like zucchini, carrots, and tomatoes. Optional additions like raisins and slivered almonds add delightful sweetness and crunch, while a sprinkle of fresh cilantro elevates the dish with a burst of freshness. Ready in under an hour and naturally dairy-free, this Moroccan-inspired meal is ideal for weeknight dinners or elegant gatherings. Serve it as a hearty main or a flavorful side, and let the comforting aroma and authentic taste of this couscous dish transport you to the bustling markets of Marrakech.
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Recipe Information
Ingredients
- 2 cups couscous
- 2.5 cups water
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 medium zucchini
- 2 large tomatoes
- 1 15-ounce can canned chickpeas
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons ground turmeric
- 0.5 teaspoons sweet paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups vegetable broth
- 2 tablespoons fresh cilantro
- 0.5 cups raisins (optional)
- 0.25 cups slivered almonds (optional)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and add it to the pot. Sauté for 4–5 minutes, until softened.
Peel and chop the carrots and zucchini into bite-sized pieces. Dice the tomatoes.
Add the carrots, zucchini, and tomatoes to the pot. Stir well and cook for 5 minutes.
Add the cinnamon, cumin, turmeric, paprika, salt, and black pepper, stirring to coat the vegetables evenly in the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes.
Drain and rinse the chickpeas, then add them to the pot. Stir and cook for an additional 5 minutes.
In a separate medium saucepan, bring 2.5 cups of water to a boil. Add 1 tablespoon of olive oil and a pinch of salt.
Remove the saucepan from heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes to absorb the water.
Fluff the couscous with a fork and drizzle with 1 tablespoon of olive oil. Stir in the optional raisins if desired.
To serve, spoon the couscous onto a large serving dish. Top with the vegetable and chickpea mixture.
Garnish with chopped fresh cilantro and optional slivered almonds for added texture and flavor.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9749 mg | 424% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 119.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5216 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
