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

Couscous Marocain

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

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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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.