Ras El Hanout Couscous
Transform your weeknight dinners with this vibrant and aromatic Ras El Hanout Couscous recipe! Infused with the warm, complex flavors of the Ras El Hanout spice blend, this dish is a celebration of North African cuisine. Fluffy couscous serves as the perfect base, while tender sautéed carrots and zucchini, protein-packed chickpeas, and sweet golden raisins create a delightful medley of textures and flavors. A finishing touch of fresh herbs, zesty lemon, and toasted almonds elevates this versatile dish, making it ideal as a hearty main or a flavorful side. Ready in just 35 minutes, this recipe is a quick, wholesome option packed with vibrant spices and fresh ingredients. Serve it warm, chilled, or at room temperature for a meal that’s as flexible as it is delicious! Keywords: Ras El Hanout recipe, couscous dish, North African couscous, easy couscous recipe, vegetarian couscous.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1.5 teaspoons Ras el Hanout spice blend
- 0.5 teaspoons salt
- 1 medium carrot
- 1 medium zucchini
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 0.25 cup golden raisins
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.25 cup almonds (toasted and roughly chopped)
- 0.25 teaspoons black pepper
Instructions
Bring 1.25 cups of water to a boil in a medium saucepan. Stir in 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 1 teaspoon of Ras el Hanout spice blend. Remove from heat and add 1 cup of couscous to the water. Cover with a lid and let it sit for 5 minutes.
Meanwhile, dice the carrot and zucchini into small cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced carrot and sauté for 5 minutes, stirring occasionally.
Add the zucchini to the skillet and cook for an additional 5 minutes, until the vegetables are tender. Stir in 0.5 teaspoons of Ras el Hanout spice blend and cook for another minute. Remove from heat.
Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the sautéed vegetables, 1 cup of chickpeas, and 0.25 cups of golden raisins to the couscous. Mix gently to combine.
Finely chop the parsley and mint. Add 2 tablespoons of each to the bowl along with 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and 0.25 teaspoons of black pepper. Toss to combine.
Top the couscous with 0.25 cups of toasted, roughly chopped almonds for added crunch. Taste and adjust seasoning with more salt or lemon juice as desired.
Serve warm, at room temperature, or chilled for a versatile, aromatic dish.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 54.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2083 mg | 44% | |
*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.
