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Moroccan Couscous with Vegetables

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A traditional Moroccan dish featuring fluffy couscous steamed to perfection and topped with a fragrant medley of spiced vegetables, making it hearty, colorful, and nourishing.

Ingredients

Scale
  • 2 cups couscous
  • 2 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 zucchinis, sliced
  • 1 sweet potato, cubed
  • 1 cup pumpkin or butternut squash, cubed
  • 1 cup chickpeas, cooked
  • 2 tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft.
  2. Stir in carrots, sweet potato, zucchini, and pumpkin. Cook for 5–7 minutes, stirring occasionally.
  3. Add tomatoes, chickpeas, cumin, cinnamon, turmeric, ginger, salt, and pepper. Stir well to coat the vegetables in the spices.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until vegetables are tender.
  5. Meanwhile, prepare the couscous: bring 2 cups of vegetable broth or water to a boil in a separate pot, remove from heat, and stir in couscous. Cover and let sit for 5 minutes, then fluff with a fork.
  6. Serve couscous on a large platter or individual plates, topped with the vegetable mixture and garnished with fresh cilantro or parsley.

Notes

  • You can add other vegetables like turnips or bell peppers for variety.
  • For a richer flavor, add a pinch of saffron to the broth.
  • This dish can be made ahead and reheated; flavors deepen over time.

Nutrition

Keywords: Moroccan couscous, couscous with vegetables, vegan Moroccan recipe, Moroccan dinner, plant-based couscous

Find it online: https://zesticook.com/moroccan-couscous-with-vegetables/