Morrocan Couscous with Green Beans
Embark on a flavorful culinary journey with this Moroccan Couscous with Green Beans, a vibrant and wholesome dish that brings the essence of North African cuisine to your table. Tender green beans, hearty chickpeas, and sweet dried apricots come together in a fragrant medley of warm spices like cumin, cinnamon, and paprika, all simmered in a savory vegetable broth. Fluffy, perfectly seasoned couscous serves as the base, soaking up the aromatic sauce, while a sprinkle of fresh parsley, crunchy sliced almonds, and a zingy splash of lemon juice brighten each bite. Ready in just 40 minutes, this recipe is a quick, satisfying, and healthy option for weeknight dinners or an elegant way to elevate your next gathering. Whether you're a fan of bold flavors or simply looking for a plant-based twist on a classic, this vibrant Moroccan-inspired couscous will leave you craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 2 cups green beans
- 2 tablespoons olive oil
- 1 small onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 1 can chickpeas
- 1.25 cups vegetable broth
- 0.5 cup dried apricots
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons sliced almonds
Instructions
Trim the ends of the green beans and cut them into 1- to 2-inch pieces. Finely chop the onion, mince the garlic, and roughly chop the dried apricots and parsley.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the garlic, ground cumin, ground cinnamon, paprika, and ground ginger to the skillet. Stir and cook for 1 minute until the spices are fragrant.
Rinse and drain the chickpeas, then add them to the skillet along with the green beans and chopped dried apricots. Stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, or until the green beans are tender but still crisp.
Meanwhile, bring 1 cup of water to a boil in a separate pot. Stir in the salt and 1 tablespoon of olive oil, then remove from heat. Add the couscous to the pot, cover with a lid, and let it sit for 5 minutes. Fluff the couscous with a fork just before serving.
Once the green bean and chickpea mixture is done, stir in the lemon juice and fresh parsley. Season with additional salt and black pepper to taste.
To serve, spread the couscous on a large serving dish. Top with the green bean and chickpea mixture, then garnish with sliced almonds for crunch.
Serve warm and enjoy a delicious Moroccan-inspired meal!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 57.3 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3433 mg | 73% | |
*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.
