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A vibrant plate of couscous topped with a colorful vegetable medley, delicately garnished with cilantro, all poised perfectly beside a spoon. A sprig of cilantro completes this delightful recipe.

Couscous with Vegetables Recipe

A man with a beard and a beard.Lucas Brown
Moroccan couscous with vegetables is a flavorful and hearty dish, featuring fluffy couscous topped with a medley of vegetables simmered in fragrant spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Meal Type Dinner, Lunch
Cuisine Moroccan
Servings 5
Calories 464 kcal
Difficulty Medium
Ingredient Cost $11
Shopping Cost$26

Equipment

  • Large pot
  • Steamer or couscous pot (or a fine-mesh sieve)
  • Knife
  • Cutting board

Ingredients
 
 

For the Couscous:

  • 2 cups couscous instant
  • 2 cups water
  • 2 tablespoons olive oil
  • ½ teaspoon salt

For the Vegetable Stew:

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 zucchinis sliced
  • 1 small eggplant diced
  • 1 red bell pepper chopped
  • 1 can chickpeas 15 oz, drained and rinsed
  • 2 tomatoes diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • Fresh cilantro chopped (for garnish)

Instructions
 

Prepare the Couscous:

  • Bring 2 cups of water to a boil with 1/2 teaspoon of salt.
    2 cups water, 1/2 teaspoon salt
  • Place couscous in a large bowl and drizzle 2 tablespoons of olive oil over it.
    2 cups couscous, 2 tablespoons olive oil
  • Pour the boiling water over the couscous, cover, and let it sit for 5 minutes.
  • Fluff with a fork and set aside, keeping it warm.

Cook the Vegetables:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat.
    2 tablespoons olive oil
  • Add chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
    1 large onion, 3 cloves garlic
  • Add the carrots, zucchinis, eggplant, and red bell pepper. Stir and cook for 5 minutes.
    2 carrots, 2 zucchinis, 1 small eggplant, 1 red bell pepper

Add Spices:

  • Add ground cumin, coriander, turmeric, cinnamon, salt, and pepper to the vegetables. Stir to coat the vegetables with spices.
    1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, Salt and pepper

Simmer:

  • Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Stir well and bring to a boil.
    1 can chickpeas, 2 tomatoes, 4 cups vegetable broth
  • Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the vegetables are tender.

Serve:

  • Serve the couscous on a large plate or a serving dish.
  • Ladle the vegetable stew over the couscous.
  • Garnish with chopped fresh cilantro before serving.
    Fresh cilantro

Notes

For extra flavor, add raisins to the couscous or garnish with slivered almonds.
You can use seasonal vegetables or add more spices like paprika or harissa for extra heat.
This dish pairs well with a side of harissa sauce for a spicy kick.

Nutrition

Calories: 464kcalCarbohydrates: 77gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1073mgPotassium: 844mgFiber: 10gSugar: 12gVitamin A: 5836IUVitamin C: 58mgCalcium: 71mgIron: 2mg
Keyword Moroccan couscous, Traditional couscous recipe, Vegan Moroccan food, Vegetable couscous

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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