Vegetarian Traditional Moroccan Couscous
Savor the vibrant flavors of North Africa with this Vegetarian Traditional Moroccan Couscous recipe—an aromatic, nutrient-packed dish that’s perfect for a hearty yet wholesome meal. Featuring fluffy couscous as the base, this recipe is brimming with colorful vegetables like carrots, zucchini, turnip, and tomatoes, simmered in a fragrant blend of Moroccan spices including cumin, cinnamon, turmeric, and ginger. Protein-rich chickpeas and a flavorful vegetable broth add substance, while fresh parsley, cilantro, and optional toppings like raisins and slivered almonds lend a finishing touch of freshness, sweetness, and crunch. Ready in just over an hour, this vegetarian couscous is an ideal dish to bring authentic Moroccan cuisine to your table, whether for a satisfying weeknight dinner or a crowd-pleasing centerpiece at your next gathering.
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Recipe Information
Ingredients
- 2 cups couscous
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 medium zucchini
- 1 medium turnip
- 1.5 cups chickpeas (cooked or canned)
- 2 medium tomatoes
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground ginger
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups fresh parsley
- 0.5 cups fresh cilantro
- 0.5 cups raisins (optional)
- 0.25 cups slivered almonds (optional)
Instructions
Prepare the couscous: Place the couscous in a large bowl and drizzle with 1 tablespoon of olive oil. Fluff with a fork to distribute the oil and prevent clumping. Add 1.5 cups of boiling water, cover, and let it sit for 10 minutes. Fluff with a fork again and set aside.
Prepare the vegetables: Peel and dice the onion. Peel and slice the carrots into thick rounds. Cut the zucchini into thick sticks. Peel and quarter the turnip. Dice the tomatoes.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes until softened.
Add the carrots, turnip, zucchini, and tomatoes to the pot. Stir well. Sprinkle in the spices (ground cinnamon, cumin, paprika, turmeric, ginger, salt, and black pepper). Cook for 2-3 minutes to toast the spices and release their aromas.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30-35 minutes until the vegetables are tender.
Add the cooked or canned chickpeas to the pot and let them heat through for 5-7 minutes.
Taste and adjust the seasoning, adding more salt or spices as preferred.
Assemble the dish: Spread the cooked couscous on a large platter. Spoon the vegetable mixture over the couscous, including some of the broth to keep it moist.
Garnish with fresh parsley and cilantro. Optionally, sprinkle raisins and slivered almonds on top for added sweetness and crunch.
Serve warm and enjoy your Vegetarian Traditional Moroccan Couscous!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9707 mg | 422% | |
| Total Carbohydrate | 390.1 g | 142% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 140.1 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6720 mg | 143% | |
*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.
