Traditional Moroccan Couscous
Embark on a journey to North Africa with this aromatic **Traditional Moroccan Couscous**, a comforting dish brimming with warm spices, tender vegetables, and fluffy couscous. Seasoned with a fragrant blend of cumin, coriander, cinnamon, and saffron, and enriched with sweet raisins and fresh herbs like cilantro and parsley, this dish strikes the perfect balance of savory and sweet. Featuring hearty chickpeas and a medley of carrots and zucchini, all simmered in a flavorful broth, it’s both nutritious and irresistibly satisfying. Ready in under an hour and ideal for vegetarians (or adaptable with chicken broth), this one-pot wonder makes for a wholesome family meal. Serve garnished with fresh lemon wedges for a zesty finish, and transport your taste buds straight to Morocco with every bite. Perfectly suited for weeknight dinners or special occasions, it’s a dish you’ll come back to time and time again.
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Recipe Information
Ingredients
- 300 grams couscous
- 3 tablespoons olive oil
- 600 milliliters chicken or vegetable broth
- 1 large onion, finely chopped
- 2 medium carrot, sliced
- 1 medium zucchini, sliced
- 1 can (400 grams) chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 75 grams raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon saffron threads
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the sliced carrots and zucchini, continuing to sauté for another 5 minutes until the vegetables start to become tender.
Stir in the tomato paste, cumin, coriander, cinnamon, salt, pepper, and saffron threads. Mix thoroughly to coat the vegetables with the spices.
Add the chickpeas and the broth to the pot. Bring the mixture to a simmer, cover, and cook for about 20 minutes, allowing the flavors to meld and the vegetables to soften further.
Meanwhile, in a separate saucepan, bring an additional 200 milliliters of chicken or vegetable broth to a boil. Remove from heat, stir in the couscous, raisins, and 1 tablespoon of olive oil. Cover and let it sit for about 5 minutes, until the couscous absorbs the liquid.
Fluff the couscous with a fork and transfer it to the pot with the vegetable mixture. Mix gently to combine and let it cook on low heat for an additional 5 minutes.
Remove from heat and stir in the chopped cilantro and parsley.
Serve hot, garnished with lemon wedges on the side. Enjoy your authentic Moroccan couscous!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 905 mg | 19% | |
*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.
