Moroccan-Style Vegetable Couscous
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
503 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Moroccan-Style Vegetable Couscous
Description
This recipe sautés diced onion and garlic before stirring in tomato paste, harissa, cinnamon, and ginger to build a deep, aromatic base. Sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins, and cilantro are added along with vegetable broth. The mixture simmers for about an hour until the vegetables are tender and infused with spice.
Chickpeas are added toward the end to warm through, enhancing the dish with protein and texture. Couscous is prepared separately according to package instructions, then spread on a serving platter and topped with the cooked vegetable stew, making a balanced, communal-style meal.
This dish can be prepared using quinoa for a gluten-free option and is ideal for a casual, vegetarian main course or side. Basic seasonings like salt and pepper are adjusted to taste.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 sweet onion medium, diced
- 2 teaspoons garlic chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa (or substitute sambal oelek)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 1/2 cups vegetable broth low sodium
- 2 pounds sweet potatoes peeled and chopped into 1-inch chunks, orange yams
- 1 pound zucchini cut into 1/2 inch rounds, about 4 medium
- 12 ounces carrots peeled and cut into 1/2 inch chunks, about 4 medium
- 3 cups cabbage shredded
- 1/3 cup dried apricot
- 1/4 cup golden raisins
- 1/4 cup cilantro
- salt to taste
- black pepper to taste
- 1 3/4 cups chickpeas or substitute 1 can chickpeas, drained, cooked
- 10 ounces couscous (1 1/2 cups dry - for gluten free substitute quinoa)
Instructions
- Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
- Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
- Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
- Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
- Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.
Notes
- Use a large heavy pot with a lid to accommodate simmering the vegetables evenly.
- Couscous can be substituted with quinoa for a gluten-free version.
- Simmer gently and stir occasionally to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 99g | 33% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Sodium | 383mg | 16% |
| Potassium | 1437mg | 31% |
| Fiber | 13g | 52% |
| Sugar | 23g | 46% |
| Vitamin A | 31510IU | 630% |
| Vitamin C | 38.2mg | 42% |
| Calcium | 146mg | 15% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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