Moroccan Vegetable Couscous
Bursting with vibrant flavors and fragrant spices, Moroccan Vegetable Couscous is a hearty, plant-based dish that transports your taste buds straight to North Africa. This recipe features tender carrots, zucchini, and protein-packed chickpeas simmered in a rich, spiced tomato broth infused with warm notes of cumin, cinnamon, and turmeric. Sweet, chewy dried apricots add a delightful contrast, while fresh parsley provides a herbaceous finishing touch. Served over a fluffy bed of couscous and paired with zesty lemon wedges, this one-pot wonder is perfect for an easy weeknight meal or an impressive centerpiece for vegetarian dining. Ready in just 45 minutes and crafted from wholesome ingredients, it’s a delicious way to enjoy a taste of Moroccan cuisine at home.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 2 medium carrot
- 1 medium zucchini
- 1 can chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 0.5 teaspoon cinnamon
- 0.5 teaspoon turmeric
- 2 cups vegetable broth
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges
Instructions
Bring 1.25 cups of water to a boil in a medium saucepan. Remove from heat, add 1 cup of couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.
Dice 1 medium onion and mince 3 garlic cloves. Add them to the skillet and cook for 3-4 minutes until softened and fragrant.
Peel and chop 2 medium carrots and dice 1 medium zucchini. Add them to the skillet and cook for 5-6 minutes, stirring occasionally.
Stir in 1 tablespoon of tomato paste, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of turmeric. Cook for 1-2 minutes to toast the spices.
Pour in 2 cups of vegetable broth and add 1 can of drained and rinsed chickpeas. Bring the mixture to a simmer.
Add 0.5 cup of dried chopped apricots to the skillet and stir. Simmer for 10-12 minutes, or until the vegetables are tender and the sauce has slightly thickened.
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to taste.
Remove from heat and fold in 0.25 cup of chopped fresh parsley.
Serve the vegetable mixture over a bed of couscous. Garnish with additional parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 97.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5005 mg | 106% | |
*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.
