Vegan Traditional Moroccan Couscous
Transport your taste buds to North Africa with this vibrant Vegan Traditional Moroccan Couscous, a plant-based twist on a beloved classic. Packed with fragrant spices like cinnamon, cumin, turmeric, and paprika, this recipe layers bold, warm flavors with hearty vegetables such as carrots, zucchini, and butternut squash. Protein-rich chickpeas add satisfying substance, while a fluffy bed of couscous brings everything together. Ready in just an hour, this wholesome dish is perfect for weeknight dinners or a special occasion. Garnished with fresh parsley and easily customizable, this recipe is a healthy and delicious way to explore the vibrant world of Moroccan cuisine. Keywords: vegan Moroccan couscous, plant-based couscous recipe, easy Moroccan dinner recipe.
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Recipe Information
Ingredients
- 1.5 cups couscous
- 1.5 cups vegetable broth (or water)
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 1 cup butternut squash, diced
- 1.5 cups chickpeas, cooked
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons ground turmeric
- 1 teaspoons paprika
- 0.5 teaspoons ground ginger
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, bring the vegetable broth (or water) to a boil. Remove from heat, add 1 tablespoon of olive oil and the couscous, then cover. Let the couscous sit for 5 minutes to absorb the liquid, then fluff with a fork.
Heat the remaining 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced carrot, zucchini, and butternut squash to the skillet. Sauté for 5 minutes, stirring occasionally.
Stir in the tomato paste, ground cinnamon, cumin, turmeric, paprika, ground ginger, salt, and black pepper. Cook for 2 minutes to coat the vegetables in the spices.
Add 1 cup of water to the skillet and bring to a gentle simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
Stir in the cooked chickpeas and simmer for another 5 minutes to heat through.
Serve the spiced vegetable mixture over the fluffed couscous and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 42.8 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4062 mg | 86% | |
*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.
