Marrakesh Couscous Recipe

Name: Marrakesh Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended); 2 cups quick cooking couscous; 1/2 cup dried currants or 1/2 cup raisins; 2 tablespoons olive oil; 2 shallots, minced; 1 large red bell pepper, cut into 1/4 inch dice; 2 zucchini, chopped; 1 carrot, shredded; 1 hot chili pepper, minced; 4 scallions, minced; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon turmeric; salt; fresh ground black pepper; 1 tablespoon fresh lemon juice; 1 tablespoon minced fresh parsley

Servings: persons

2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
2 cups quick cooking couscous
1/2 cup dried currants or 1/2 cup raisins
2 tablespoons olive oil
2 shallots, minced
1 large red bell pepper, cut into 1/4 inch dice
2 zucchini, chopped
1 carrot, shredded
1 hot chili pepper, minced
4 scallions, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
salt
fresh ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

1
Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2
Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3
Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4
Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5
Remove from heat and stir in the parsley; taste to adjust seasonings.
6
Serve hot, cold, or at room temperature.
7
*Can add a can of drained chickpeas for protein.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended), 2 cups quick cooking couscous, 1/2 cup dried currants or 1/2 cup raisins, 2 tablespoons olive oil, and more.

Yes, Marrakesh Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marrakesh Couscous

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