Vegan Traditional Moroccan Couscous

Embark on a culinary journey with this Vegan Traditional Moroccan Couscous, a vibrant and wholesome dish that brings the warmth and spice of North African cuisine to your table. This comforting recipe features fluffy couscous infused with olive oil, paired with a medley of tender vegetables like carrots, zucchini, and butternut squash, all simmered in a rich, aromatic blend of cinnamon, cumin, turmeric, and paprika. Protein-packed chickpeas add heartiness, while a sprinkle of fresh parsley offers a refreshing finish. Ready in just one hour, this plant-based dish is perfect for a nutritious weeknight dinner or an impressive side dish for gatherings. Serve this vegan Moroccan masterpiece hot as a complete meal or alongside other Mediterranean favorites! Keywords: Vegan Moroccan Couscous, plant-based couscous recipe, traditional Moroccan recipes, aromatic spices, North African cuisine.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups couscous
• 1.5 cups vegetable broth (or water)
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrot, peeled and diced
• 1 medium zucchini, diced
• 1 cup butternut squash, diced
• 1.5 cups chickpeas, cooked
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 1 teaspoons paprika
• 0.5 teaspoons ground ginger
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh parsley, chopped (for garnish)

Directions

Step 1

In a medium saucepan, bring the vegetable broth (or water) to a boil. Remove from heat, add 1 tablespoon of olive oil and the couscous, then cover. Let the couscous sit for 5 minutes to absorb the liquid, then fluff with a fork.

Step 2

Heat the remaining 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 3

Add the diced onion and sauté for 5-7 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the diced carrot, zucchini, and butternut squash to the skillet. Sauté for 5 minutes, stirring occasionally.

Step 6

Stir in the tomato paste, ground cinnamon, cumin, turmeric, paprika, ground ginger, salt, and black pepper. Cook for 2 minutes to coat the vegetables in the spices.

Step 7

Add 1 cup of water to the skillet and bring to a gentle simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.

Step 8

Stir in the cooked chickpeas and simmer for another 5 minutes to heat through.

Step 9

Serve the spiced vegetable mixture over the fluffed couscous and garnish with fresh chopped parsley.

Nutrition Facts

Serving size	(1794.0g)

Amount per serving	% Daily Value*
Calories	1538.8

Total Fat 53.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3816.6mg	0%
Total Carbohydrate 227.6g	0%
Dietary Fiber 47.2g	0%
Total Sugars 42.8g
Protein 51.0g	0%

Vitamin D 0IU	0%
Calcium 640.4mg	0%
Iron 23.4mg	0%
Potassium 4061.6mg	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: 30.1%

Protein: 12.8%

Carbs: 57.1%