Soy-Free Traditional Moroccan Couscous
Transport your taste buds to North Africa with this Soy-Free Traditional Moroccan Couscous recipe, a vibrant and fragrant dish that brings authentic Moroccan flavors to your table. Made with fluffy couscous steeped in savory broth and paired with a medley of tender vegetables, hearty chickpeas, and warming spices like cinnamon, turmeric, and cumin, this recipe is both wholesome and satisfying. A drizzle of olive oil enhances the rich, earthy profile, while fresh cilantro and parsley add a refreshing herbal finish. Perfect as a vegetarian or chicken-broth-based main course, this dish comes together in just over an hour, making it an excellent choice for family dinners or crowd-pleasing gatherings. Serve this comforting classic on a platter, ladled with the flavorful vegetable stew, for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 cups Couscous (semolina)
- 2.5 cups Chicken broth (or vegetable broth for vegetarian option)
- 3 tablespoons Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrot, peeled and sliced
- 2 medium Zucchini, chopped
- 1 large Potato, peeled and cubed
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 2 medium Tomatoes, chopped
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground turmeric
- 1 teaspoons Ground cumin
- 1 teaspoons Ground paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Fresh cilantro, chopped
- 3 tablespoons Fresh parsley, chopped
- 2 cups Water
Instructions
Place the couscous in a large heatproof bowl. Bring the chicken or vegetable broth to a boil and pour it over the couscous. Add 1 tablespoon of olive oil and cover the bowl tightly with a lid or foil. Let it sit for 10 minutes, then fluff the couscous with a fork and set aside.
In a large Dutch oven or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until aromatic.
Add the carrots, zucchini, potatoes, and chickpeas. Cook, stirring occasionally, for 3-4 minutes.
Stir in the chopped tomatoes, cinnamon, turmeric, cumin, paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the vegetables are tender and the flavors have melded.
Taste and adjust seasoning if needed.
To serve, spoon the fluffy couscous onto a large platter, creating a well in the center. Ladle the vegetable and chickpea mixture over the couscous. Garnish with fresh chopped cilantro and parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 47.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5463 mg | 116% | |
*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.
