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
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2 cups couscous
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2 tablespoons olive oil
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1 teaspoon salt
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2½ cups chicken or vegetable broth, hot
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1 onion, chopped
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2 carrots, sliced
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2 zucchinis, sliced
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1 small turnip, peeled and cubed
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1 can (15 oz) chickpeas, drained and rinsed
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½ teaspoon ground cinnamon
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½ teaspoon ground cumin
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½ teaspoon turmeric
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¼ teaspoon ground ginger
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Salt and pepper to taste
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¼ cup raisins (optional)
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2 tablespoons chopped fresh cilantro or parsley
Instructions
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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.
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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.
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Add carrots, turnip, zucchini, chickpeas, raisins (if using), and spices. Stir well to coat vegetables.
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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.
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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
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Add cooked chicken or lamb for a more substantial meal.
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Adjust spice levels to taste—harissa adds heat if desired.
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Traditionally served family-style on a large communal platter.