Moroccan Vegetable Couscous
Aromatic couscous with spiced vegetables and chickpeas
Ingredients
Instructions
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Prepare the vegetablesHeat olive oil in a large, deep skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes. Add ras el hanout, cumin, and cinnamon, stirring to coat the onions and toast the spices for 1 minute until fragrant.
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Cook the vegetable stewAdd diced zucchini, carrots, and bell pepper to the pan. Sauté for 5 minutes until vegetables begin to soften. Add chickpeas, diced tomatoes, and vegetable broth. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
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Prepare the couscousWhile the vegetables simmer, place couscous in a large heatproof bowl. Bring 2 cups of water to a boil with a pinch of salt. Pour over the couscous, cover with a plate or plastic wrap, and let sit for 5 minutes. After 5 minutes, fluff with a fork and drizzle with a little olive oil.
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Finish the stewOnce vegetables are tender, add golden raisins to the stew and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper. Stir in the chopped cilantro just before serving.
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Serve the dishSpread the couscous on a large serving platter, creating a well in the center. Spoon the vegetable stew into the center of the couscous. Garnish with additional fresh cilantro leaves. Serve immediately, allowing guests to mix the stew with the couscous as they eat.
Nutritional Information
320
Calories
per serving
12
Protein
g
58
Carbohydrates
g
6
Total Fat
g
0.8
Saturated Fat
g
8
Fiber
g
15
Sugar
g
520
Sodium
mg
45
Vitamin C
% DV
15
Iron
% DV
Moroccan Vegetable Couscous are Also Known As
Couscous aux Légumes, Couscous Bidaoui, Moroccan Seven Vegetable Couscous or Seksu bi Khudra
