Moroccan Vegetable Couscous

Bursting with vibrant flavors and fragrant spices, Moroccan Vegetable Couscous is a hearty, plant-based dish that transports your taste buds straight to North Africa. This recipe features tender carrots, zucchini, and protein-packed chickpeas simmered in a rich, spiced tomato broth infused with warm notes of cumin, cinnamon, and turmeric. Sweet, chewy dried apricots add a delightful contrast, while fresh parsley provides a herbaceous finishing touch. Served over a fluffy bed of couscous and paired with zesty lemon wedges, this one-pot wonder is perfect for an easy weeknight meal or an impressive centerpiece for vegetarian dining. Ready in just 45 minutes and crafted from wholesome ingredients, it’s a delicious way to enjoy a taste of Moroccan cuisine at home.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup couscous
• 1.25 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 2 medium carrot
• 1 medium zucchini
• 1 can chickpeas, drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon
• 0.5 teaspoon turmeric
• 2 cups vegetable broth
• 0.5 cup dried apricots, chopped
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces lemon wedges

Directions

Step 1

Bring 1.25 cups of water to a boil in a medium saucepan. Remove from heat, add 1 cup of couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.

Step 3

Dice 1 medium onion and mince 3 garlic cloves. Add them to the skillet and cook for 3-4 minutes until softened and fragrant.

Step 4

Peel and chop 2 medium carrots and dice 1 medium zucchini. Add them to the skillet and cook for 5-6 minutes, stirring occasionally.

Step 5

Stir in 1 tablespoon of tomato paste, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of turmeric. Cook for 1-2 minutes to toast the spices.

Step 6

Pour in 2 cups of vegetable broth and add 1 can of drained and rinsed chickpeas. Bring the mixture to a simmer.

Step 7

Add 0.5 cup of dried chopped apricots to the skillet and stir. Simmer for 10-12 minutes, or until the vegetables are tender and the sauce has slightly thickened.

Step 8

Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to taste.

Step 9

Remove from heat and fold in 0.25 cup of chopped fresh parsley.

Step 10

Serve the vegetable mixture over a bed of couscous. Garnish with additional parsley and serve with lemon wedges on the side. Enjoy!

Nutrition Facts

Serving size	(2061.6g)

Amount per serving	% Daily Value*
Calories	1763.1

Total Fat 45.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 6466.8mg	0%
Total Carbohydrate 292.2g	0%
Dietary Fiber 58.9g	0%
Total Sugars 102.2g
Protein 63.1g	0%

Vitamin D 0IU	0%
Calcium 642.8mg	0%
Iron 25.0mg	0%
Potassium 4778.5mg	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: 22.4%

Protein: 13.8%

Carbs: 63.8%