Moroccan Mushroom Couscous
Infused with the vibrant flavors of North Africa, Moroccan Mushroom Couscous is a quick and hearty recipe that combines tender couscous, earthy mushrooms, and an array of colorful vegetables. Spiced with cumin, cinnamon, smoked paprika, and a hint of fiery harissa paste, this dish delivers a symphony of savory and aromatic notes in every bite. Chickpeas add a boost of plant-based protein, while fresh parsley and a squeeze of lemon juice provide a refreshing finish. Ready in just 35 minutes, this versatile dish can be enjoyed as a warming vegetarian main or a flavorful side. Garnish with toasted almonds for a satisfying crunch and serve it with your favorite Mediterranean accompaniments to complete the experience. Perfect for busy weeknights or impressing guests, Moroccan Mushroom Couscous is your next go-to recipe for bold and wholesome meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 250 grams, sliced mushrooms
- 1 medium, grated carrot
- 1 medium, diced zucchini
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 300 milliliters vegetable broth
- 200 grams uncooked couscous
- 400 grams, canned and drained chickpeas
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, toasted (optional) sliced almonds
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sauté for another 1 minute until fragrant.
Add the sliced mushrooms, grated carrot, and diced zucchini to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture.
Stir in the ground cumin, ground cinnamon, smoked paprika, and harissa paste. Cook for 1-2 minutes to toast the spices and blend the flavors.
Pour in the vegetable broth and bring it to a gentle simmer.
Stir in the couscous and remove the pan from heat. Cover the pan with a lid and let the couscous steam for 5 minutes without removing the lid.
After 5 minutes, uncover the pan and fluff the couscous with a fork.
Gently fold in the drained chickpeas, chopped parsley, and lemon juice. Season with salt and black pepper to taste.
Transfer the couscous to a serving dish and garnish with toasted sliced almonds, if desired.
Serve warm as a main course or as a side dish.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5590 mg | 243% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 55.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4393 mg | 93% | |
*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.
