Nut-Free Traditional Moroccan Couscous
Experience the warm, aromatic flavors of North Africa with this Nut-Free Traditional Moroccan Couscous recipe, perfect for those seeking an authentic taste without worrying about allergens. Made with fluffy couscous infused with chicken or vegetable broth, this dish is topped with tender chunks of carrots, zucchini, turnip, and tomatoes, simmered in a fragrant blend of cinnamon, turmeric, cumin, and paprika. Protein-rich chickpeas are added for extra heartiness, while fresh parsley provides a vibrant finishing touch. Ready in under an hour, this fuss-free recipe is an ideal centerpiece for family meals or gatherings. Savor this crowd-pleasing, allergy-friendly version of Moroccan cuisine!
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Recipe Information
Ingredients
- 2 cups Couscous
- 2.5 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Carrots, peeled and cut into chunks
- 2 Zucchini, cut into chunks
- 1 Turnip, peeled and diced
- 2 Tomatoes, diced
- 1 cup Chickpeas, canned and drained
- 1 Cinnamon stick
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a medium pot, bring the chicken or vegetable broth to a boil. Remove from heat, stir in the couscous, and 1 tablespoon of olive oil. Cover and set aside to allow the couscous to absorb the liquid, approximately 10 minutes.
Meanwhile, in a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the carrots, zucchini, turnip, and diced tomatoes to the pot, stirring to combine.
Stir in the cinnamon stick, ground turmeric, cumin, paprika, salt, and black pepper. Cook for 2 minutes to toast the spices and release their aromas.
Pour in 3 cups of water and bring the mixture to a boil. Reduce the heat to medium-low, cover, and let simmer for 25 minutes, stirring occasionally, until the vegetables are tender.
Add the chickpeas to the pot and heat through for another 5 minutes.
Fluff the couscous with a fork, separating the grains gently.
To serve, spoon the couscous onto a large serving platter and top with the stewed vegetables and their broth. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5837 mg | 254% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 44.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3584 mg | 76% | |
*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.
