Servings
Font
Back
0 from 153 votes

Moroccan-Style Vegetable Couscous

Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 503 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium sweet onion, diced
  • 2 teaspoons chopped garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa (or substitute sambal oelek)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 1/2 cups low sodium vegetable broth
  • 2 pounds sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
  • 1 pound zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
  • 12 ounces carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
  • 3 cups shredded cabbage
  • 1/3 cup dried apricots
  • 1/4 cup golden raisins
  • 1/4 cup cilantro
  • salt and black pepper to taste
  • 1 3/4 cups cooked chickpeas (or substitute 1 can chickpeas, drained)
  • 10 ounces couscous (1 1/2 cups dry - for gluten free substitute quinoa)

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
  3. Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
  4. 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.
  5. Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

Notes

  • You will also need: 7-8 quart heavy pot with lid, medium saucepan

Nutrition Information

Calories 503kcal (25%) Carbohydrates 99g (33%) Protein 15g (30%) Fat 5g (8%) Sodium 383mg (16%) Potassium 1437mg (41%) Fiber 13g (52%) Sugar 23g (46%) Vitamin A 31510IU (630%) Vitamin C 38.2mg (42%) Calcium 146mg (15%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 503

% 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.