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Moroccan Couscous with 7 Vegetables

A colorful and wholesome dish featuring fluffy couscous mingling with a medley of fresh vegetables and aromatic spices, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Moroccan couscous
  • 2 cups vegetable broth For the base
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 onion, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 cup green beans, trimmed and chopped
  • 1 cup peas
Spices
  • cumin, to taste
  • coriander, to taste
  • cinnamon, to taste
  • salt, to taste
  • pepper, to taste
Garnish
  • Fresh cilantro or parsley For garnish

Method
 

Preparation
  1. In a medium-sized pot, bring the vegetable broth to a simmer over medium heat.
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  3. Add diced zucchini, bell pepper, and carrot to the skillet and cook for about 5 minutes until they start to soften.
  4. Stir in the rinsed and drained chickpeas, green beans, and peas. Season with cumin, coriander, cinnamon, salt, and pepper. Let cook together for another 5 minutes.
  5. Once broth is simmering, stir in the couscous. Cover and turn off heat, letting it sit for 5 minutes to absorb.
  6. Fluff the couscous with a fork and gently fold in the sautéed vegetables.
  7. Transfer to a serving dish, top with fresh cilantro or parsley, and serve warm.

Notes

You can swap out vegetables like spinach, cauliflower, or sweet potatoes. Ensure not to overcook the couscous for a fluffy texture. Store in the refrigerator for up to 4 days, or freeze for 3 months.