Marrakesh Couscous
Transport your taste buds to the vibrant streets of Morocco with this Marrakesh Couscous recipe, a colorful and fragrant dish that’s as nourishing as it is flavorful. This one-pot wonder combines fluffy couscous with a hearty medley of tender sweet potatoes, zucchini, carrots, and protein-packed chickpeas, all simmered in a tomato-based sauce infused with warm Moroccan spices like cumin, cinnamon, and coriander. Sweet raisins add a hint of natural sweetness, while fresh cilantro and a squeeze of lemon juice brighten the earthy flavors. The dish is finished with crunchy toasted almonds for a satisfying texture. Perfect as a vegetarian main course or a flavorful side, this recipe is simple to prepare in under an hour and makes an impressive, aromatic addition to your dinner table. Ideal for those seeking global cuisine inspiration, “Marrakesh Couscous” is an easy-to-make, wholesome, and crowd-pleasing delight!
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Recipe Information
Ingredients
- 1.5 cups couscous
- 2 cups vegetable stock
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 medium sweet potato, peeled and diced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons turmeric
- 0.5 cup raisins
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 0.25 cup almonds, toasted and sliced
Instructions
In a medium saucepan, bring the vegetable stock to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes, until softened. Stir in minced garlic and cook for an additional minute.
Add diced carrots, zucchini, and sweet potato to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chickpeas, diced tomatoes (with their juice), and tomato paste. Mix well.
Sprinkle the ground cumin, coriander, cinnamon, paprika, and turmeric over the mixture. Add salt and black pepper. Stir to coat the vegetables and chickpeas evenly with the spices.
Reduce the heat to low, cover, and let the mixture simmer for 15 minutes, or until the sweet potato is tender.
Stir in the raisins and allow them to soften for 2 minutes.
Remove the skillet from the heat and stir in the lemon juice and half of the chopped cilantro.
To assemble, plate a portion of couscous on each serving dish, topping it with the vegetable and chickpea mixture.
Garnish with the remaining cilantro and toasted sliced almonds before serving.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 17.2 g | 62% | |
| Total Sugars | 29.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1522 mg | 32% | |
*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.
