Moroccan Couscous
Transport your taste buds to the vibrant streets of Morocco with this flavorful Moroccan Couscous recipe, a celebration of warm spices, hearty vegetables, and wholesome ingredients. Fluffy couscous serves as the perfect base for a rich medley of tender carrots, zucchini, and chickpeas, simmered in a fragrant broth infused with cumin, cinnamon, turmeric, and paprika. Sweet bursts of raisins and the crunch of toasted almonds add layers of texture, while fresh parsley provides a bright finishing touch. Ready in just 40 minutes, this dish is not only quick and easy but also a nutritious vegetarian option perfect for weeknight dinners or festive gatherings. Serve this one-pot wonder hot and let the irresistible aroma and comforting flavors bring a Moroccan twist to your dining table!
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Recipe Information
Ingredients
- 1.5 cups couscous
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and chopped
- 1 medium zucchini, chopped
- 15 ounces chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 cup raisins
- 0.25 cup almonds, toasted and sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the chopped carrots and zucchini to the pan and cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste, ground cumin, cinnamon, paprika, turmeric, salt, and pepper. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes until the vegetables are tender.
While the vegetables are cooking, prepare the couscous. In a medium saucepan, bring 1.5 cups of water to a boil. Stir in 1 tablespoon of olive oil and a pinch of salt.
Remove the boiling water from the heat, add the couscous, and cover the pan. Let it sit for 5 minutes, then fluff with a fork.
Once the vegetables are tender, stir in the chickpeas and raisins, allowing them to heat through for 2-3 minutes.
To serve, spoon the couscous onto a large serving platter. Pour the vegetable mixture over the couscous.
Garnish with toasted almonds and fresh parsley. Serve hot and enjoy your Moroccan Couscous!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 104.1 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5035 mg | 107% | |
*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.
