Vegan Traditional Moroccan Couscous

Nutriscore Rating: 78/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

9 steps

1. 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.

2. Heat the remaining 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.

3. Add the diced onion and sauté for 5-7 minutes until translucent.

4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

5. Add the diced carrot, zucchini, and butternut squash to the skillet. Sauté for 5 minutes, stirring occasionally.

6. 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.

7. 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.

8. Stir in the cooked chickpeas and simmer for another 5 minutes to heat through.

9. Serve the spiced vegetable mixture over the fluffed couscous and garnish with fresh chopped parsley.

Nutrition Facts

1 serving (1786.4g)

Calories		1542
% Daily Value*
Total Fat		52.4 g	67%
	Saturated Fat	7.3 g	36%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		3368 mg	146%
Total Carbohydrate		231.3 g	84%
	Dietary Fiber	48.1 g	172%
	Total Sugars	43.1 g
Protein		51.3 g	103%
Vitamin D		0.0 mcg	0%
Calcium		662 mg	51%
Iron		22.7 mg	126%
Potassium		4500 mg	96%

*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.

Source of Calories

Fat: 471 cal (29.4%%)

Protein: 205 cal (12.8%%)

Carbs: 925 cal (57.8%%)