Couscous Marocain

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings

Description

Couscous Marocain is a traditional North African dish made with steamed couscous grains, tender vegetables, aromatic spices, and often served with lamb or chicken—perfect for a hearty and flavorful meal.

Ingredients

  • 2 cups couscous
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2½ cups chicken or vegetable broth, hot
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 zucchinis, sliced
  • 1 small turnip, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • Salt and pepper to taste
  • ¼ cup raisins (optional)
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions

  1. In a large bowl, combine couscous with 1 tablespoon olive oil and 1 teaspoon salt. Pour hot broth over couscous, cover, and let sit for 10 minutes. Fluff with a fork before serving.
  2. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add carrots, turnip, zucchini, chickpeas, raisins (if using), and spices. Stir well to coat vegetables.
  4. Pour in enough water or broth to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.
  5. To serve, spread couscous onto a large platter and top with the vegetable mixture and some of the broth. Garnish with chopped cilantro or parsley.

Notes

  • Add cooked chicken or lamb for a more substantial meal.
  • Adjust spice levels to taste—harissa adds heat if desired.
  • Traditionally served family-style on a large communal platter.

Nutrition (per serving)

Calories: 320
Carbohydrates: 52g
Sugar: 6g
Fiber: 6g
Protein: 9g
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 420mg

Print
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Couscous Marocain

  • Author: baking
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Couscous Marocain is a traditional North African dish made with steamed couscous grains, tender vegetables, aromatic spices, and often served with lamb or chicken—perfect for a hearty and flavorful meal.


Ingredients

Scale
  • 2 cups couscous

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 2½ cups chicken or vegetable broth, hot

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 zucchinis, sliced

  • 1 small turnip, peeled and cubed

  • 1 can (15 oz) chickpeas, drained and rinsed

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cumin

  • ½ teaspoon turmeric

  • ¼ teaspoon ground ginger

  • Salt and pepper to taste

  • ¼ cup raisins (optional)

  • 2 tablespoons chopped fresh cilantro or parsley


Instructions

  • In a large bowl, combine couscous with 1 tablespoon olive oil and 1 teaspoon salt. Pour hot broth over couscous, cover, and let sit for 10 minutes. Fluff with a fork before serving.

  • In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

  • Add carrots, turnip, zucchini, chickpeas, raisins (if using), and spices. Stir well to coat vegetables.

  • Pour in enough water or broth to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.

 

  • To serve, spread couscous onto a large platter and top with the vegetable mixture and some of the broth. Garnish with chopped cilantro or parsley.


Notes

  • Add cooked chicken or lamb for a more substantial meal.

  • Adjust spice levels to taste—harissa adds heat if desired.

  • Traditionally served family-style on a large communal platter.

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