Moroccan Couscous
Transport your senses to North Africa with this fragrant, vegetable-packed couscous served with a deeply savory broth.
Ingredients
- •2 cups dry couscous (360g)
- •2 tablespoons olive oil
- •1 tablespoon unsalted butter
- •1 large onion, finely chopped
- •2 cloves garlic, minced
- •2 carrots, cut into thick chunks
- •2 zucchini, cut into thick chunks
- •1 cup cubed butternut squash or pumpkin
- •1 can chickpeas (15 oz / 425g), rinsed and drained
- •1 can diced tomatoes (14 oz / 400g)
- •3 cups vegetable or chicken broth
- •1 teaspoon ground turmeric
- •1 teaspoon ground ginger
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •Salt and freshly ground black pepper to taste
- •1/4 cup chopped fresh cilantro and parsley
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion and garlic, sautéing until translucent and fragrant.
- 2
Stir in the ground turmeric, ginger, cumin, and cinnamon, cooking for about 1 minute until the spices release their aromas.
- 3
Add the carrots, butternut squash, diced tomatoes with their juices, and the broth to the pot, bringing the mixture to a boil.
- 4
Reduce the heat to medium-low, cover, and simmer for 15 minutes.
- 5
Add the zucchini and drained chickpeas to the pot, cover again, and simmer for another 10 to 12 minutes until all the vegetables are tender.
- 6
While the vegetables simmer, place the dry couscous in a large bowl, drizzle with 1 tablespoon of olive oil, and toss to coat the grains.
- 7
Pour 2 cups of boiling water or hot vegetable broth over the couscous, cover the bowl tightly with a plate or plastic wrap, and let it sit undisturbed for 5 minutes.
- 8
Remove the cover, add the butter, and use a fork to gently fluff and separate the couscous grains.
- 9
Transfer the fluffy couscous to a large serving platter, creating a slight well in the center.
- 10
Mound the tender vegetables and chickpeas in the middle of the couscous, ladle some of the flavorful spiced broth over the top, and garnish with fresh cilantro and parsley.
💡 Chef tips
- For the fluffiest texture, always use a fork rather than a spoon to separate the couscous grains after steaming.
- You can easily customize the vegetables based on what is in season, adding turnips, sweet potatoes, or green cabbage.
- Store leftover couscous and vegetable stew separately in airtight containers in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish features light, fluffy grains surrounded by tender, warmly spiced vegetables and chickpeas, offering a fragrant aroma of cumin and cinnamon.