Moroccan Lucky Seven Vegetable Inspired Couscous

Infuse your dinner table with vibrant flavors and rich tradition by making this Moroccan Lucky Seven Vegetable Inspired Couscous. This hearty, plant-based dish combines a symphony of aromatic spices—cumin, coriander, cinnamon, and turmeric—with a rainbow of nutrient-packed vegetables like carrots, zucchini, eggplant, and red bell pepper. Simmered to tender perfection with chickpeas, tomatoes, and an optional touch of harissa for a spicy kick, this warm and fragrant vegetable stew is served over fluffy couscous, making it a comforting yet wholesome meal. Ready in under an hour, it’s ideal for weeknight dinners or special gatherings alike. Garnished with fresh parsley, this recipe is a celebration of bold Moroccan flavors and colorful presentation that’s sure to impress and satisfy. Perfect for vegans and vegetarians, this meal offers a delicious way to explore North African cuisine right in your own kitchen! Keywords: Moroccan couscous, vegetarian couscous recipe, seven vegetable stew, plant-based, North African-inspired meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large onion
• 4 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons turmeric powder
• 2 medium carrots
• 1 large zucchini
• 1 medium yellow squash
• 1 medium eggplant
• 1 large red bell pepper
• 1.5 cups chickpeas, drained and rinsed
• 1 14-ounce can canned diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon harissa paste (optional)
• 1.5 cups couscous
• 0.25 cup fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Dice the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is soft and translucent, about 5 minutes.

Step 3

Stir in the ground cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to toast the spices and enhance their flavors.

Step 4

Peel and chop the carrots into bite-sized pieces. Chop the zucchini, yellow squash, eggplant, and red bell pepper to a similar size. Add the carrots to the pot first and sauté for 3 minutes before adding the remaining vegetables.

Step 5

Stir in the chickpeas, canned diced tomatoes (with their juices), vegetable broth, and harissa paste (if using). Bring the mixture to a simmer.

Step 6

Reduce the heat to low, cover, and let the vegetables cook until tender, about 20 minutes.

Step 7

While the vegetables are simmering, prepare the couscous according to the package instructions. Usually, this involves bringing an equal volume of water or broth to a boil, removing it from heat, stirring in the couscous, and letting it steam covered for 5 minutes. Fluff with a fork before serving.

Step 8

Once the vegetables are cooked, season the stew with salt and black pepper to taste.

Step 9

Serve the vegetable stew over a bed of fluffy couscous. Garnish with fresh parsley for a pop of color and added freshness.

Nutrition Facts

Serving size	(3201.3g)

Amount per serving	% Daily Value*
Calories	2156.0

Total Fat 76.3g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 10.5g
Cholesterol 7.9mg	0%
Sodium 9751.6mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 77.8g	0%
Total Sugars 101.6g
Protein 73.0g	0%

Vitamin D 0IU	0%
Calcium 843.9mg	0%
Iron 28.1mg	0%
Potassium 7097.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 13.1%

Carbs: 56.2%