This simplified traditional Moroccan couscous recipe is a perfect blend of flavors and textures. It combines fluffy couscous with a mix of fresh vegetables, aromatic spices, and zesty lemon juice. This vegetarian dish is not only delicious but also highly nutritious, packed with vitamins and minerals. It can be served as a main course or a side dish and is sure to impress your family and friends. Get ready to indulge in the exotic flavors of Morocco with this easy-to-make recipe.
Ingredients
- 2 cups couscous
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- Juice of 1 lemon
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- ⅓ cup sliced almonds, toasted
Directions
- In a large bowl, place the couscous and drizzle with 1 tablespoon of olive oil. Mix well to coat the couscous with oil.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced carrots, zucchini, red bell pepper, and yellow bell pepper to the pot. Stir-fry the vegetables for 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper to the pot. Stir well to coat the vegetables with spices.
- Pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to low.
- Add the couscous to the pot and cover it with a lid. Let it simmer for 10 minutes or until the couscous absorbs the liquid.
- Remove the pot from heat and fluff the couscous with a fork. Stir in the lemon juice, chopped fresh cilantro, and chopped fresh parsley.
- Serve the Moroccan couscous in bowls, garnished with toasted sliced almonds.
