Moroccan Couscous Recipe
Deliciously fragrant, traditional Moroccan couscous is a vibrant celebration of flavor. Topped with roasted vegetables and a rich, fragrant spiced tomato sauce, this dish is both filling and incredibly flavorful. Here’s how to make it!
- 1 cup couscous
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- Salt and pepper, to taste
- Fresh parsley leaves, for garnish
- Preheat the oven to 375°F (190°C).
- Combine all vegetables together and spread out on a baking sheet in 1 single layer. Drizzle with 1 tablespoon of oil. Roast for 30 minutes until cooked through. Set aside.
- Heat remaining oil in a large pot over low heat. Add onion and garlic and cook until lightly golden.
- Add cumin, cinnamon, turmeric and paprika and stir, cooking for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in vegetable broth and bring to a boil. Reduce heat to low and stir in couscous. Cover and simmer for 10 minutes.
- Add the roasted vegetables and chickpeas to the pot and stir to combine. Cook for 5 minutes, then season with salt and pepper.
- Remove from heat and cover. Let sit for 5 minutes, then fluff with a fork. Serve and garnish with fresh parsley.
This Moroccan couscous is a flavorful and simple dish that’s sure to be a hit at any gathering. Serve it as a main or side dish, or even as a base for your favorite grilled vegetables. Enjoy!