Moroccan Vegetable Couscous Recipe

Name: Moroccan Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice mixture, use 6 teaspoons ras-el-hanout or make your own blend:; 1/2 teaspoon saffron; 1 teaspoon cumin; 1 teaspoon ground ginger; 1 teaspoon salt; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/2 teaspoon coriander; 1/2 teaspoon nutmeg; 1/2 teaspoon ground black pepper; To finish the dish:; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, chopped; 4 carrots, peeled and sliced; 1 potato, peeled and sliced; 1 28-ounce can whole San Marzano tomatoes with their juice, chopped; 1 zucchini, sliced; 1 15-ounce can chick peas; 1 cup couscous

Servings: persons

For the spice mixture, use 6 teaspoons ras-el-hanout or make your own blend:
1/2 teaspoon saffron
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
To finish the dish:
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, chopped
4 carrots, peeled and sliced
1 potato, peeled and sliced
1 28-ounce can whole San Marzano tomatoes with their juice, chopped
1 zucchini, sliced
1 15-ounce can chick peas
1 cup couscous

1
Mix the spices in a small bowl with a whisk. Heat a large skilled over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into a bowl and set them aside.
2
Add the oil to the skillet turn the heat up to medium high. Add the onion and saute until it softens, about 7 minutes.
3
Add the garlic, carrots, and potato and saute for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.
4
Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.
5
When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: For the spice mixture, use 6 teaspoons ras-el-hanout or make your own blend:, 1/2 teaspoon saffron, 1 teaspoon cumin, 1 teaspoon ground ginger, and more.

Yes, Moroccan Vegetable Couscous falls under the Vegetarian 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.

Moroccan Vegetable Couscous

How did you like this recipe?

Frequently Asked Questions