Moroccan Couscous
Fluffy couscous with vegetables, herbs, and spices for an authentic Moroccan taste.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups couscous
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, carrots, zucchini, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Stir in the cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
Pour in the vegetable broth and bring to a boil. Once boiling, remove from heat and stir in the couscous.
Cover the pot with a lid and let it sit for 5-7 minutes, allowing the couscous to absorb the broth and become fluffy.
Fluff the couscous with a fork, garnish with fresh parsley, and serve with lemon wedges on the side.
Chef's Tips
- Fluffing Tip: Always fluff the couscous with a fork to prevent it from clumping together.
- Protein Boost: Add chickpeas or grilled chicken for extra protein.
- Spice Level: Adjust the spices to your taste. Add a pinch of cayenne for heat.
- Broth Substitute: Use chicken broth if you prefer a non-vegetarian version.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist.
