Moroccan Couscous with Vegetables

Short Description

A fragrant and hearty dish of steamed couscous topped with a colorful medley of spiced vegetables, chickpeas, dried fruit, and fresh herbs—vibrant, nutritious, and deeply rooted in Moroccan culinary tradition.

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Why You’ll Love This Recipe

This Moroccan couscous with vegetables combines tender, spiced vegetables with light, fluffy couscous for a comforting yet healthy meal. It offers a perfect balance of sweet and savory flavors, is adaptable to various diets, and works well as a main dish or side. It is easy to prepare, makes great leftovers, and can be served warm or at room temperature.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Moroccan couscous

• Olive oil

• Onion

• Garlic

• Carrots

• Zucchini

• Chickpeas (cooked or canned)

• Raisins or dried apricots

• Vegetable broth

• Ground cumin

• Ground cinnamon

• Ground turmeric

• Ground ginger

• Lemon juice

• Lemon zest

• Fresh mint or cilantro

• Salt and pepper

• Optional: almonds or pine nuts for garnish

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Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking until softened.

2. Stir in garlic and spices, cooking for another minute until fragrant.

3. Add vegetable broth, zucchini, chickpeas, and dried fruit. Simmer until vegetables are tender, about 10 minutes.

4. Remove from heat, stir in couscous, cover, and let sit for 5 minutes until liquid is absorbed.

5. Fluff couscous with a fork, stir in lemon juice, zest, and fresh herbs. Adjust seasoning with salt and pepper.

6. Garnish with almonds or pine nuts before serving.

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Servings and Timing

• Servings: 6 as a main dish, 10–12 as a side dish

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

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Variations

• Seven-Vegetable Style: Add sweet potato, eggplant, cabbage, turnips, squash, and extra carrots for a traditional Moroccan version.

• With Meat: Include lamb or chicken for a heartier main course.

• Sweet-Savory Twist: Top with caramelized onions, raisins, and a pinch of cinnamon for a richer flavor.

• Spicy Version: Add cayenne pepper or harissa paste for heat.

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Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop with a splash of broth or water, or microwave in short intervals until heated through. Couscous may also be enjoyed at room temperature.

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FAQs

1. Can I use instant couscous?

Yes—instant couscous works well and cooks very quickly.

2. What if I do not have all the spices?

Use a simplified mix such as cumin, cinnamon, and turmeric for a similar flavor profile.

3. Can I make this gluten-free?

Yes—substitute Moroccan couscous with a gluten-free grain such as millet or quinoa.

4. Is this recipe vegan?

Yes—this version is naturally vegan when made with vegetable broth.

5. How can I make it spicy?

Add cayenne pepper or harissa to taste for extra heat.

6. Which couscous should I use?

Use fine Moroccan couscous for the most authentic texture.

7. Do I need to pre-cook the chickpeas?

Canned chickpeas can be used directly. If using dried chickpeas, cook them beforehand.

8. Can I make this in advance?

Yes—prepare the vegetable mixture ahead of time and make fresh couscous before serving.

9. Can I freeze Moroccan couscous?

Yes, but the texture may soften upon thawing. Reheat with a little broth to refresh.

10. Can I serve this cold?

Yes—it is delicious warm, at room temperature, or chilled.

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Conclusion

Moroccan couscous with vegetables is a wholesome, colorful, and flavorful dish that is simple to make yet full of depth. Its versatility allows you to adapt it to your taste, whether keeping it vegan, adding meat, or adjusting the spice level. This recipe is perfect for family dinners, gatherings, or meal prep, bringing the warmth of Moroccan tradition to your table

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