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
- 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.
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
- 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
-
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.