Sweet and nutty, it’s a taste of the Middle East! Moroccan Couscous is a tough recipe to beat. Savor the flavor of Morocco from the comfort of your home.
Moroccan couscous is zesty, fulfilling, and colorful. This recipe in particular is a sure delight. Typically, Moroccan dishes offer a savory and sweet combination and incorporate Eastern spices like turmeric and cumin, as well as cinnamon and ginger – and this dish is no different.
It also includes some of my favorite ingredients to cook with such as fresh herbs, citrus, nuts and my all-time staple (my friends make fun of me for it because of how often I prepare them) chickpeas. The ultimate legume. Couscous on the other hand, is actually a pasta made from semolina flour and water. This dish is great to keep on hand for the busy days when cooking is not in the plan. It keeps well in the refrigerator and can be enjoyed warm or cold. It is also a wonderful dish for sharing, and great for potluck-style dinners.
Is Moroccan Couscous Healthy?
Nutritious and delicious recipes are always the way to go. The use of whole and fresh ingredients is what makes this couscous dish the best.
The olive oil provides healthy fats, while turmeric, cumin and coriander dish out the minerals like iron, magnesium and calcium. Chickpeas are loaded with protein and the red bell peppers, onions, zucchini and carrots are all great veggies that contain vitamins such as potassium and folate. Not to mention the immune boosting and anti-inflammatory super food garlic, another one of my favorites to cook with. It is always an option to use a gluten-free couscous or replace it with quinoa however, it’s the staple ingredient in this dish, so I recommend keeping it in the mix if you can.
Multiple Ways to Mix Up Your Couscous
Praised for its blend of flavors and textures, this recipe is versatile and can be customized with various vegetables. If you don’t have an ingredient on hand, you can swap it out for something similar in shape and size. Feel free to mix in additional ingredients like turnips, squash, pumpkin, cabbage, eggplant, and different varieties of zucchini. Garnish generously. This recipe can easily be enhanced with toasted pine nuts, cashews, walnuts and so on. It also tastes great with a variety of dips mixed in, like hummus and tzatziki; taking it from a side to a main real quick!
How to make ahead and store
Once cooked, store in an airtight container in the fridge for up to 4 days. Before serving again, give it all a good stir to evenly redistribute the dressing.
Serving Suggestions
Pair your Moroccan couscous with a plate of fun Mediterranean dips such as Baba Ghanoush, Hummus, and tabbouleh. Slice up some cucumbers, and place some cherry tomatoes on your spread with a side of pita bread.
For a heavier meal, mix in shrimp, grilled tofu or chicken shawarma (a Middle Eastern hit made of thin meat slices often severed in warm pita pockets). You can also prepare roasted vegetable skewers or spiced grilled eggplant. There are so many options, take your pick! For more Mediterranean-themed recipes there is the Cucumber Salad, Chickpea Pasta Salad, and Quinoa Salad.
Ingredients
- 1 1/2 cups couscous
- 1 tablespoon olive oil
- 1 3/4 cups vegetable broth
- 1/2 teaspoon ground turmeric
- 1/2 cup raisins
- 1 red bell pepper diced
- 1 small red onion diced
- 1 medium zucchini diced
- 2 medium carrots grated
- 1 can 14 oz chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup slivered almonds toasted
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F.
- In a medium saucepan, combine vegetable broth, turmeric, and 1 tablespoon olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
- On a large sheet pan, add the diced red bell pepper, diced red onion, and diced zucchini. Toss with salt, ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
- In a mason jar, combine 3 tablespoons olive oil, lemon juice, minced garlic, ground cumin, and ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
- In a large bowl, toss prepared couscous with the raisins, roasted vegetables, chickpeas, grated carrots, chopped parsley, and toasted almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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