Podcast
Travel 
Vegan Recipes 
Moroccan Couscous with Seven Vegetables
A vibrant, aromatic Moroccan-inspired stew featuring a medley of tender root vegetables, chickpeas, and warm spices served over fluffy couscous. This traditional plant-based dish is nourishing, hearty, and full of North African flavor.
Simple Tasty Recipes
Ingredients for 4 Servings
-
1
-
1 TB
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3 cups
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2
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2
-
1
-
1
-
1
-
1 can
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12-15 oz
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1/4 tsp
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1/2 tsp
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1 pinch
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1 pinch
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2 cups
Time
Goes Great with
Method
- In a large saucepan, saute the diced onion using the 1 tablespoon of vegetable broth until lightly browned and fragrant.
- Transfer the onions to a large pot, add the 3 cups of vegetable broth, and bring to a gentle boil.
- Add the julienned carrots, turnips, and sweet potato to the pot. Simmer for 15 minutes until they begin to soften.
- Lower the heat, then add the zucchini and red bell pepper strips. Continue to cook for another 20 minutes.
- Stir in the drained garbanzo beans, tomato sauce, cinnamon, turmeric, saffron, and curry powder. Simmer for a few additional minutes until everything is well-heated through.
- In a separate pot, bring 2 1/2 cups of water to a boil. Add the couscous, cover the pot, and remove it from the heat.
- Let the couscous sit for 5-7 minutes to absorb the water, then fluff gently with a fork before serving with the vegetable stew spooned on top.
Notes:
- Spice Bloom: To enhance the flavor, toast your spices (cinnamon, turmeric, curry) briefly with the onions before adding the liquid.
- Vegetable Variations: You can use other traditional Moroccan vegetables like pumpkin or parsnips if you prefer.
- Couscous Tip: For extra flavor, use a portion of the vegetable broth liquid to cook the couscous instead of plain water.
| Nutrient | Per Serving |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 77g |
| Protein | 15g |
| Fat | 3g |
| Fiber | 12g |
Goes Great with
25 minutes
