Moroccan Couscous
Transport your senses to North Africa with this fragrant, vegetable-packed couscous served with tender, spiced broth.
Ingredients
- •2 cups dry couscous (360g)
- •2 tablespoons olive oil
- •1 teaspoon salt
- •2 cups boiling water or low-sodium chicken broth
- •2 tablespoons unsalted butter
- •1 large onion, finely chopped
- •2 cloves garlic, minced
- •2 medium carrots, cut into chunks
- •2 small zucchini, cut into chunks
- •1 cup canned chickpeas, rinsed and drained
- •1 teaspoon ground cumin
- •1 teaspoon ground cinnamon
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground ginger
- •3 cups low-sodium vegetable or chicken broth
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh parsley, chopped
Instructions
- 1
Place the dry couscous in a large mixing bowl, drizzle with olive oil, and toss with your fingers to coat every grain.
- 2
Pour the boiling water or hot broth over the couscous, add half the salt, cover the bowl tightly with plastic wrap, and let it steam undisturbed for 10 minutes.
- 3
While the couscous steams, heat a large Dutch oven or heavy-bottomed pot over medium heat with a tablespoon of olive oil.
- 4
Add the chopped onion and sauté for 5 minutes until translucent and fragrant.
- 5
Stir in the minced garlic, cumin, cinnamon, turmeric, and ginger, cooking for about 1 minute until spices are aromatic.
- 6
Add the carrots, zucchini, chickpeas, and 3 cups of broth to the pot; bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the vegetables are tender.
- 7
Fluff the steamed couscous with a fork, add the butter, and gently mix until the butter is melted and distributed throughout the grains.
- 8
Stir half of the fresh cilantro and parsley into the tender vegetable stew.
- 9
Serve the fluffy couscous in a large shallow bowl, topped generously with the spiced vegetable and chickpea stew, and garnish with the remaining fresh herbs.
💡 Chef tips
- For extra authenticity, you can steam the couscous in a traditional couscoussier over the simmering vegetable stew.
- Leftover couscous and vegetable stew can be stored separately in airtight containers in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish should feature light, fluffy, butter-infused grains topped with tender, warmly spiced vegetables that smell of aromatic cumin and cinnamon.