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Wholesome Moroccan Couscous with 7 Vegetables

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A nourishing and colorful Moroccan couscous dish made from scratch with seven vegetables and fragrant spices, perfect for a cozy and wholesome meal.

Ingredients

Scale
  • 2 cups (about 340g) medium or fine couscous
  • 2 medium carrots, peeled and cut into chunks
  • 1 medium zucchini, chopped
  • 1 small eggplant, diced
  • 1 yellow squash, sliced
  • 1 cup chickpeas, cooked or canned (rinsed well)
  • 1 medium onion, finely chopped
  • 2 tomatoes, diced (fresh or canned)
  • 4 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • Handful of chopped fresh cilantro or parsley (for garnish)
  • Optional: raisins or dried apricots, chopped
  • Optional: toasted slivered almonds or pine nuts

Instructions

  1. Wash and chop all the vegetables into bite-sized pieces. Peel the carrots and dice the eggplant, zucchini, and squash evenly.
  2. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the chopped onion and cook until translucent and soft, about 5 minutes.
  3. Stir in cumin, coriander, cinnamon, turmeric, and cayenne pepper with the onions. Cook for 1-2 minutes until spices bloom.
  4. Add carrots, eggplant, zucchini, squash, and diced tomatoes. Stir well and cook for 5 minutes, stirring occasionally.
  5. Pour in 4 cups of vegetable broth or water and add chickpeas. Season with salt and pepper. Bring to a gentle simmer.
  6. Cover and let vegetables cook gently for about 20 minutes until tender but not mushy, stirring halfway through.
  7. While vegetables simmer, place couscous in a large bowl. Pour 2 cups of boiling water or broth over it, add a pinch of salt, and cover tightly. Let steam for 5-7 minutes.
  8. Fluff couscous with a fork, breaking up clumps. Drizzle with olive oil or butter if desired.
  9. Spoon cooked vegetables over couscous or gently fold together. Garnish with fresh cilantro or parsley and sprinkle with toasted nuts or dried fruit if using.

Notes

Toast spices briefly in oil before adding vegetables to release essential oils and deepen flavor. Cut vegetables uniformly for even cooking. Steam couscous twice for best texture if time allows. Use good quality vegetable broth for richer flavor. Adjust seasoning gradually and taste as you go. Add a splash of broth if couscous is dry or simmer uncovered if vegetable sauce is too watery.

Nutrition

Keywords: Moroccan couscous, seven vegetables, vegetarian, easy recipe, healthy dinner, couscous recipe, plant-based, gluten-free option

Find it online: https://evabake.com/wholesome-moroccan-couscous-with-7-vegetables-easy-homemade-recipe-from-scratch/