Ingredients for Moroccan Couscous Pilaf
- Butternut Squash
- Red Bell Pepper
- Yellow Onion
- Sea Salt
- Ground Cumin
- Ground Ginger
- Ground Cinnamon
- Paprika
- Garlic Powder
- Cayenne Pepper
- 1 cup couscous
- 1 3/4 cups boiling water or vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- Italian Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Couscous Pilaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moroccan Couscous Pilaf
- Steam 1 medium butternut squash, cut into 1-inch cubes, in a vegetable steamer basket over boiling water for 5 minutes, or until tender. Set aside.
- Spray a large saucepan with cooking spray and heat over medium heat. Add 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium onion, all chopped, and cook, stirring occasionally, for 3 minutes until softened.
- Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), and a pinch of salt and pepper. Stir to coat the vegetables.
- Add 1 cup couscous and cook for 2 minutes, stirring constantly.
- Remove the pan from the heat. Pour in 1 3/4 cups boiling water or vegetable broth.
- Cover and let stand for 7 minutes to steam.
- Fluff the couscous gently with a fork. Stir in the steamed squash, 1 (15-ounce) can chickpeas (drained and rinsed), and 1/4 cup chopped fresh parsley.
- Toss to combine and serve warm. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
0g
Carbs
14g
