Moroccan Couscous – Connoisseurus Veg

Moroccan Couscous – Connoisseurus Veg
Moroccan Couscous – Connoisseurus Veg

This Moroccan couscous is completely spiced, and bursting with hearty chickpeas, vibrant veggies, candy raisins, and crunchy almonds. It makes a scrumptious and satisfying plant-based predominant dish, however will also be served as a aspect.

White wooden surface set with a pot of Moroccan Couscous, napkin, and cut lemons.

I am certain I’ve mentioned this earlier than: I really like couscous a lot I might completely make a meal of it. Like, give me a plate of plain previous couscous for dinner, and I might be a contented camper!

However there are higher methods. Couscous is sweet on it is personal, nevertheless it’s so a lot better whenever you jazz it up with veggies and spices. This Moroccan couscous is my absolute favourite method to try this. It is loaded with taste, fairly simple to make, and comes collectively on one pot.

It is also so versatile! Whereas I personally like this dish finest as a predominant, it might additionally work nice as a aspect to pair up with one thing like my Moroccan vegetable tagine or balsamic tofu steaks.

Soar to:

Components You may Want

  • Olive oil.
  • Onion.
  • Crimson bell pepper. Be at liberty to swap this out with a yellow or orange bell pepper, if that is what you’ve got received.
  • Carrots.
  • Garlic.
  • Spices. You may want a mixture of cumin, cinnamon, ginger, and turmeric.
  • Vegetable broth. I used Higher Than Bouillon in seasoned vegetable taste.
  • Diced tomatoes. We’re utilizing diced tomatoes in can.
  • Chickpeas. Our chickpeas are additionally canned. Desire to cook dinner your chickpeas from scratch? Be my visitor. You may want about two cups.
  • Zucchini. Yellow summer season squash would make a pleasant various.
  • Raisins. Different kinds of dried fruits can be utilized if you would like. Cherries, dates, diced dried apricots, or currants could be scrumptious!
  • Couscous. Be sure you’re utilizing Moroccan couscous, which is the tiny selection, and never the a lot bigger pearl or Israeli couscous. Attempt my pearl couscous soup should you’re searching for a recipe for that sort of couscous.
  • Sliced almonds. Pine nuts could be an ideal substitute for these, if you would like to change issues up.
  • Lemon juice. Be sure that your juice is freshly squeezed — not bottled.
  • Lemon zest.
  • Contemporary mint.
  • Salt and pepper.

Tip: It is a gentle dish. If you would like so as to add some warmth, embrace a little bit of cayenne pepper or harissa paste.

How It is Made

The next is an in depth picture tutorial on find out how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Chopped red bell pepper and onion cooking in a pot.

Start by heating your olive oil in a big pot, then including diced onion, bell pepper, and sliced carrots. Cook dinner the greens for about ten minutes, simply till they begin to soften.

Red bell peppers, onions, garlic, and spices cooking in a pot.

Now stir in minced garlic, together with your whole spices. Stir every little thing to coat the greens with the spices, and cook dinner the combination briefly, for a few minute. Be sure that to stir it usually to forestall burning.

Stir within the broth, tomatoes, chickpeas, zucchini, and raisins. Convey the liquid to a simmer.

Veggies, chickpeas, and raisins, simmering in sauce in a pot.

Let every little thing cook dinner for about ten minutes, which must be simply lengthy sufficient for the broth to scale back and the veggies to melt.

Veggies, chickpeas, raisins, and uncooked couscous simmering in sauce in a pot.

Stir within the couscous, then instantly cowl the pot and take away it from warmth. Let it sit for 5 minutes. This might be simply lengthy sufficient for the couscous to melt and suck up the entire extra liquid.

Wooden spoon stirring almonds into a pot of Moroccan Couscous on the stove.

Uncover the pot, then give it a stir. You should utilize a fork to fluff it like rice, if you would like. Add the almonds, lemon juice, lemon zest, and mint. Give your Moroccan couscous a taste-test and season it with salt and pepper, if desired.

White wooden surface set with a pot and bowl of Moroccan couscous, and lemon halves.

Divide the couscous amongst plates or bowls and dig in whereas it is sizzling!

Leftovers & Storage

Leftover Moroccan couscous will hold in an hermetic container within the fridge for about 4 days, or within the freezer for about three months. I’ve discovered the best method to reheat it’s within the microwave. Place it in a microwave-safe bowl, cowl it with a moist paper towel, and zap it till it is sizzling.

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Moroccan Couscous

This Moroccan couscous is completely spiced, and bursting with hearty chickpeas, vibrant veggies, candy raisins, and crunchy almonds. It makes a scrumptious and satisfying plant-based predominant dish, however will also be served as a aspect.

Components

  • 2
    tablespoons
    olive oil
  • 1
    medium onion,
    diced
  • 1
    medium crimson bell pepper,
    diced
  • 2
    medium carrots,
    sliced
  • 3
    garlic cloves,
    minced
  • 2
    teaspoons
    floor cumin
  • ½
    teaspoon
    floor cinnamon
  • ½
    teaspoon
    floor ginger
  • ½
    teaspoon
    floor turmeric
  • 2 ½
    cups
    vegetable broth
  • 1
    (14.5 ounce/411 gram) can
    diced tomatoes
  • 1
    (15.5 ounce/439 gram) can
    chickpeas,
    drained and rinsed
  • 1
    small zucchini,
    quartered and sliced
  • ½
    cup
    raisins
  • 1 ½
    cups
    dried couscous
    (use Morocccan couscous, not pearl couscous)
  • ½
    cup
    sliced almonds
  • 2
    tablespoons
    lemon juice
  • 1
    tablespoon
    lemon zest
  • 2
    tablespoons
    contemporary mint,
    finely chopped
  • Salt and pepper,
    to style

Directions

  1. Coat the underside of a big pot with the olive oil and place it over medium warmth. Give the oil a minute to warmth up, then add the onion, bell pepper, and carrot. Sweat the greens for about 10 minutes, stirring often, till they start to melt.

  2. Stir within the garlic, cumin, cinnamon, ginger, and turmeric. Cook dinner the combination for about 1 minute, stirring continuously, till it turns into very aromatic.

  3. Stir within the broth, tomatoes, chickpeas, zucchini, and raisins. Increase the warmth and produce the liquid to a boil, then decrease the warmth and let the combination simmer for about 10 minutes, stirring often, till the greens have softened and the liquid has decreased barely.

  4. Stir within the couscous, then instantly take away the pot from warmth and canopy it. Let the pot sit with the lid on for about 5 minutes, till the couscous is tender and has absorbed practically the entire liquid.

  5. Take away the lid from the pot. Stir within the almonds, lemon juice, lemon zest, and mint. Season the combination with salt and pepper to style.

Recipe Notes

This dish serves about six (generously) as a predominant. For those who serve it as a aspect you will get about twelve servings out of it.

Vitamin Info

Moroccan Couscous

Quantity Per Serving (2 cups)

Energy 425
Energy from Fats 99

% Day by day Worth*

Fats 11g17%

Saturated Fats 1g5%

Trans Fats 0.002g

Polyunsaturated Fats 2g

Monounsaturated Fats 6g

Sodium 523mg22%

Potassium 769mg22%

Carbohydrates 71g24%

Fiber 11g44%

Sugar 9g10%

Protein 14g28%

Vitamin A 4399IU88%

Vitamin C 45mg55%

Calcium 113mg11%

Iron 4mg22%

* P.c Day by day Values are primarily based on a 2000 calorie eating regimen.