Moroccan Lucky Seven Vegetable Inspired Couscous
Infuse your dinner table with vibrant flavors and rich tradition by making this Moroccan Lucky Seven Vegetable Inspired Couscous. This hearty, plant-based dish combines a symphony of aromatic spices—cumin, coriander, cinnamon, and turmeric—with a rainbow of nutrient-packed vegetables like carrots, zucchini, eggplant, and red bell pepper. Simmered to tender perfection with chickpeas, tomatoes, and an optional touch of harissa for a spicy kick, this warm and fragrant vegetable stew is served over fluffy couscous, making it a comforting yet wholesome meal. Ready in under an hour, it’s ideal for weeknight dinners or special gatherings alike. Garnished with fresh parsley, this recipe is a celebration of bold Moroccan flavors and colorful presentation that’s sure to impress and satisfy. Perfect for vegans and vegetarians, this meal offers a delicious way to explore North African cuisine right in your own kitchen! Keywords: Moroccan couscous, vegetarian couscous recipe, seven vegetable stew, plant-based, North African-inspired meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons turmeric powder
- 2 medium carrots
- 1 large zucchini
- 1 medium yellow squash
- 1 medium eggplant
- 1 large red bell pepper
- 1.5 cups chickpeas, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 1 tablespoon harissa paste (optional)
- 1.5 cups couscous
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the ground cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to toast the spices and enhance their flavors.
Peel and chop the carrots into bite-sized pieces. Chop the zucchini, yellow squash, eggplant, and red bell pepper to a similar size. Add the carrots to the pot first and sauté for 3 minutes before adding the remaining vegetables.
Stir in the chickpeas, canned diced tomatoes (with their juices), vegetable broth, and harissa paste (if using). Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the vegetables cook until tender, about 20 minutes.
While the vegetables are simmering, prepare the couscous according to the package instructions. Usually, this involves bringing an equal volume of water or broth to a boil, removing it from heat, stirring in the couscous, and letting it steam covered for 5 minutes. Fluff with a fork before serving.
Once the vegetables are cooked, season the stew with salt and black pepper to taste.
Serve the vegetable stew over a bed of fluffy couscous. Garnish with fresh parsley for a pop of color and added freshness.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9752 mg | 424% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 101.6 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 7098 mg | 151% | |
*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.
