Moroccan Vegetables and Cous Cous
Experience the vibrant flavors of North Africa with this Moroccan Vegetables and Couscous recipe—a hearty, wholesome dish that’s both satisfying and packed with nutrients. Tender carrots, zucchini, sweet potatoes, and chickpeas are simmered in a rich, aromatic blend of cumin, cinnamon, paprika, and turmeric, creating a spice-infused medley that’s as comforting as it is flavorful. Served over fluffy couscous and garnished with fresh parsley and a squeeze of lemon, this one-pot wonder is perfect for weeknight dinners or meal prep. With optional harissa paste for a touch of heat, this vegetarian and vegan-friendly recipe brings a world of savory, warm spices to your table, making it an irresistible fusion of taste and texture.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.5 cups vegetable broth
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, sliced
- 1 medium zucchini, chopped
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon harissa paste or chili paste (optional, for heat)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
In a medium-sized pot, bring the vegetable broth to a boil. Remove from heat, add the couscous, cover, and let it sit for 10 minutes. Fluff with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrot, zucchini, and sweet potato to the skillet. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cumin, cinnamon, paprika, turmeric, harissa paste (if using), salt, and black pepper, ensuring the vegetables are evenly coated with the spices.
Add the chickpeas and diced tomatoes (with their juices) to the skillet. Stir to combine, then cover and simmer over low heat for 15-20 minutes, or until the sweet potatoes are tender.
While the vegetables are simmering, drizzle the remaining 1 tablespoon of olive oil over the cooked couscous and fluff again with a fork.
To serve, spoon the couscous onto plates or shallow bowls. Top with the spiced vegetable mixture and garnish with fresh parsley.
Serve with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 60.5 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4617 mg | 98% | |
*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.
