Gluten-Free Traditional Moroccan Couscous
Experience the vibrant flavors of North Africa with this Gluten-Free Traditional Moroccan Couscous recipe, a wholesome twist on a classic dish that’s perfect for accommodating dietary needs without compromising authenticity. Made with gluten-free couscous, a medley of fresh vegetables, tender chickpeas, juicy tomatoes, and sweet raisins, this dish is beautifully seasoned with aromatic spices like cumin, turmeric, cinnamon, and paprika. Simmered in flavorful vegetable broth, the hearty stew is perfect when paired with fluffy, tender couscous. Finished with fresh cilantro, mint leaves, and a splash of bright lemon, this easy-to-make recipe provides a healthy, gluten-free, and crowd-pleasing meal in under an hour. Perfect for family dinners or entertaining guests, this Moroccan-inspired dish is sure to transport your taste buds straight to the bustling streets of Marrakech.
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Recipe Information
Ingredients
- 2 cups Gluten-free couscous
- 2.5 cups Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 medium Onion, finely diced
- 3 Garlic cloves, minced
- 1 large Carrot, peeled and chopped
- 1 medium Zucchini, chopped
- 1.5 cups Chickpeas, cooked and drained
- 1 large Tomato, diced
- 0.5 cup Raisins
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 3 cups Vegetable broth
- 2 tablespoons Cilantro, fresh and chopped
- 1 tablespoon Mint leaves, chopped
- 1 Lemon, sliced for serving
Instructions
Place the gluten-free couscous in a large, heat-proof bowl.
Bring 2.5 cups of water to a boil in a saucepan. Add 1 tablespoon of olive oil and 0.5 teaspoon of salt to the boiling water.
Pour the boiling water over the couscous. Cover the bowl tightly and let it sit for 5-7 minutes, or until the couscous has absorbed the water.
Fluff the couscous with a fork and set aside.
In a large pot or deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Add the chopped carrot and zucchini, cooking for another 5 minutes while stirring occasionally.
Stir in the chickpeas, diced tomato, and raisins. Sprinkle with ground cinnamon, cumin, turmeric, and paprika. Stir well to coat the vegetables and chickpeas in the spices.
Pour the vegetable broth into the pot. Bring to a boil, then reduce the heat to low and cover. Allow the mixture to simmer for 20-25 minutes, or until the vegetables are tender.
Taste and adjust salt, if needed.
To serve, spoon the couscous onto a large plate or serving dish. Create a well in the center and ladle the vegetable stew over the top.
Garnish with fresh chopped cilantro and mint leaves. Serve with lemon slices on the side for an extra burst of brightness.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 100.4 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4689 mg | 100% | |
*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.
