Moroccan Couscous or Rice
Transport your taste buds to North Africa with this vibrant and aromatic Moroccan Couscous or Rice recipe, a versatile dish brimming with layers of warm, earthy spices and wholesome ingredients. Perfectly fluffy couscous or fragrant basmati rice forms the base, topped with a hearty medley of sautéed vegetables, chickpeas, and sweet raisins simmered in a fragrant blend of cumin, cinnamon, turmeric, and coriander. A hint of paprika adds a smoky kick, while the finishing touches of fresh parsley, crunchy almond slivers, and zesty lemon wedges create a balance of textures and flavors. Ready in just 45 minutes, this dish is not only quick and easy but also customizable, making it an excellent choice for family dinners, meal prep, or entertaining. Whether you’re seeking a vegetarian main course or a flavorful side dish, this Moroccan-inspired recipe will transport you to the spice markets of Marrakech with every bite.
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Recipe Information
Ingredients
- 1.5 cups Couscous or basmati rice
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 cup Chickpeas, cooked or canned (drained and rinsed)
- 1.5 cups Diced tomatoes, canned or fresh
- 0.25 cup Raisins
- 2 cups Vegetable broth
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh parsley or cilantro, chopped
- 0.25 cup Toasted almond slivers (optional)
- 4 pieces Lemon wedges (for serving)
Instructions
If using couscous: Bring 1.5 cups of vegetable broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let sit for 5-7 minutes. Fluff with a fork and set aside. If using rice: Cook rice according to package instructions using the vegetable broth as the liquid, then set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the chickpeas, diced tomatoes, and raisins to the skillet. Mix well.
Sprinkle in the ground cumin, cinnamon, turmeric, coriander, paprika, salt, and black pepper. Stir everything together so the spices coat the vegetables evenly.
Pour in 0.5 cups of vegetable broth (or water) to create a light sauce. Let the mixture simmer gently for 10-12 minutes, allowing the flavors to meld and the vegetables to fully cook.
Taste the mixture and adjust seasoning if needed.
To serve, place the couscous (or rice) on a large serving platter. Spoon the vegetable stew on top.
Garnish with freshly chopped parsley or cilantro and toasted almond slivers, if desired.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1311 mg | 28% | |
*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.
