Moroccan Couscous
This Moroccan couscous is perfectly spiced, and bursting with hearty chickpeas, vibrant veggies, sweet raisins, and crunchy almonds. It makes a delicious and satisfying plant-based main dish, but can also be served as a side.
Servings: 6
Calories: 425kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 2 ½ cups vegetable broth
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- 1 small zucchini, quartered and sliced
- ½ cup raisins
- 1 ½ cups dried couscous (use Morocccan couscous, not pearl couscous)
- ½ cup sliced almonds
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh mint, finely chopped
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, bell pepper, and carrot. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic, cumin, cinnamon, ginger, and turmeric. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, tomatoes, chickpeas, zucchini, and raisins. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 10 minutes, stirring occasionally, until the vegetables have softened and the liquid has reduced slightly.
- Stir in the couscous, then immediately remove the pot from heat and cover it. Let the pot sit with the lid on for about five minutes, until the couscous is tender and has absorbed nearly all of the liquid.
- Remove the lid from the pot. Stir in the almonds, lemon juice, lemon zest, and mint. Season the mixture with salt and pepper to taste.
- Serve.
Notes
This dish serves about six (generously) as a main. If you serve it as a side you'll get about twelve servings out of it.
Nutrition
Serving: 2cups | Calories: 425kcal | Carbohydrates: 71g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 523mg | Potassium: 769mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4399IU | Vitamin C: 45mg | Calcium: 113mg | Iron: 4mg