Main course, Morocco, Whole Food Plant Based, African

Spicy Vegetable Couscous

by Amara Diallo

A vibrant and aromatic North African-inspired dish featuring a medley of fresh, tender-crisp vegetables and fluffy couscous infused with warm spices like cumin and curry.

Total Time

25 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

2 tablespoons

Olive oil
1/2 cup

Zucchini, cubed
1/2 cup

Yellow squash, cubed
1/2 cup

Red bell pepper, seeded and cut into 1" squares
1/2 cup

Carrots, sliced
1/2 cup

Onion, chopped
2 cloves

Garlic, minced
1/2 teaspoon

Ground cumin
1/2 teaspoon

Curry powder
1/4 teaspoon

Dried red pepper flakes
To taste

Freshly ground pepper
To taste

Salt
3 cups

Instant cooked couscous
1/2 cup

Vegetable broth
1/4 cup

Fresh parsley, chopped

Time

Preparation Time

10 minutes
Cooking Time

15 minutes
Total Time

25 minutes

Goes Great with

VEGAN VEGETABLES RICE

rice

VEGAN WHITE RICE MIXED WITH SEAWEED AND SEASAME SALT

VEGAN POTATO WAFFLES

VEGAN FRIED RICE WITH PICKLED MUSTARD GREENS

Moroccan Sweet Potato and Chickpea Soup

Method

Heat the olive oil in a large skillet over medium heat.
Add the zucchini, yellow squash, red bell pepper, carrots, onion, and garlic to the skillet. Sauté for approximately 5 minutes until the vegetables begin to soften but still maintain a slight crunch.
Stir in the ground cumin, curry powder, red pepper flakes, salt, and freshly ground pepper. Continue to cook for another 5 minutes to allow the spices to bloom and coat the vegetables.
Add the cooked couscous and vegetable broth to the skillet. Stir thoroughly and cook for an additional 5 minutes, allowing the liquid to absorb and the flavors to meld together.
Remove from heat, garnish generously with fresh parsley, and serve warm.

Notes:

Pro Tip: To make this dish even faster, you can use pre-steamed or leftover couscous. If you like extra heat, increase the red pepper flakes or add a dash of harissa paste.

Vegetable Variations: Feel free to swap or add vegetables based on what is in season. Chickpeas or peas are excellent additions if you want to increase the protein content.