International Cuisine > African Cuisine > North African Dishes > Couscous Dishes (North African Style)

Moroccan Couscous with Seven Vegetables

A flavorful and vibrant Moroccan couscous dish featuring a medley of seven vegetables, infused with aromatic spices and a touch of sweetness.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 500 g Couscous
  • 4 tbsp Olive Oil
  • 1 large, chopped Onion
  • 3 cloves, minced Garlic
  • 2 medium, peeled and chopped Carrots
  • 2 medium, chopped Zucchini
  • 1 medium, chopped Eggplant
  • 2 medium, peeled and chopped Sweet Potatoes
  • 200 g, peeled, seeded and cubed Butternut Squash
  • 400 g, canned, drained and rinsed Chickpeas
  • 1/2 cup Raisins
  • 750 ml Vegetable Broth
  • 2 tsp Ras El Hanout
  • 1/2 tsp Turmeric
  • 1/2 tsp, ground Ginger
  • 1/4 tsp, ground Cinnamon
  • a pinch Saffron Threads
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp, chopped, for garnish Fresh Cilantro

Prepare the Couscous

Prepare the couscous according to package directions. Typically, this involves adding boiling water or broth to the couscous, covering it, and letting it steam until fluffy. Once cooked, fluff with a fork.

Sauté Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Vegetables and Spices

Add the chopped carrots, zucchini, eggplant, sweet potatoes, and butternut squash to the pot. Stir in the ras el hanout, turmeric, ground ginger, cinnamon, saffron threads, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Simmer in Broth

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender. Stir in the drained and rinsed chickpeas and raisins during the last 5 minutes of cooking.

Combine and Serve

Stir the cooked couscous into the vegetable stew. Mix well to combine and heat through. Garnish with fresh cilantro before serving. Serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 120, Protein: 3g, Fat: 4g, Carbohydrates: 20g, Fiber: 3g

Other Important Considerations for Nutrition

This recipe is a good source of fiber and vitamins from the vegetables. Adjust the salt content to your preference. Use low-sodium vegetable broth to reduce sodium intake.

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FAQ

  • Can I add other vegetables to this dish?

    Yes, feel free to add other vegetables such as bell peppers, turnips, or parsnips based on your preference and what's in season.
  • Can I make this dish vegetarian?

    Yes, this dish is naturally vegetarian. Ensure you use vegetable broth and not chicken broth.
  • How can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.