Moroccan Couscous
Fluffy couscous with vegetables, herbs, and spices for a traditional Moroccan dish.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups couscous
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Nutrition Facts
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Instructions
Heat the vegetable broth in a pot until it boils. Once boiling, remove from heat and set aside.
In a large bowl, place the couscous and drizzle with olive oil. Stir to coat the grains evenly.
Pour the hot vegetable broth over the couscous. Cover the bowl with a lid or plate and let it sit for 5 minutes to absorb the liquid.
While the couscous is resting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the diced carrots, zucchini, and red bell pepper to the pan. Cook for about 5 minutes until the vegetables soften.
Stir in the cumin, coriander, turmeric, salt, and pepper. Cook for another 2 minutes to let the spices bloom.
Fluff the couscous with a fork to separate the grains. Add the cooked vegetables to the couscous and mix well.
Garnish with fresh parsley before serving.
Chef's Tips
- Fluffing Tip: Use a fork to fluff the couscous gently to avoid clumping.
- Protein Addition: Add chickpeas or grilled chicken for extra protein.
- Spice Variations: Adjust the spices to your taste, or add a pinch of cinnamon for warmth.
- Vegetable Options: Feel free to swap or add other vegetables like eggplant or peas.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist.
