Ingredients for Moroccan Couscous
- Olive Oil
- 1 large onion, chopped
- 4 cups vegetable broth
- 2 medium carrots, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, chopped
- Red Bell Pepper
- 1 medium turnip, peeled and cubed
- Garbanzo Beans
- 1 (14.5-ounce) can diced tomatoes, undrained
- Cinnamon
- Ground Turmeric
- Saffron
- Curry Powder
- 1 cup couscous
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How to Make Moroccan Couscous
- Heat olive oil in a large pot over medium-high heat.
- Sauté chopped onion until golden brown (about 5 minutes).
- Pour in vegetable broth and bring to a boil.
- Add carrots, sweet potato, and turnip. Stir to combine.
- Reduce heat to medium-low and simmer for 15 minutes, or until vegetables are slightly tender.
- Add zucchini and red bell pepper. Stir to combine.
- Reduce heat to low and simmer for another 20 minutes, or until all vegetables are tender.
- Stir in chickpeas, diced tomatoes (undrained), cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
- Simmer for 5 minutes to heat through and allow flavors to meld.
- Meanwhile, bring 2 1/2 cups of water to a boil in a separate saucepan.
- Stir in couscous, cover, remove from heat, and let stand for 5-7 minutes.
- Fluff couscous with a fork.
- Serve the vegetable mixture over a generous portion of fluffy couscous. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
22g
Fat
2g
Carbs
18g
