Moroccan Vegetable Couscous Recipe
Couscous is a North African staple, most commonly associated with Moroccan cuisine. It’s made from steamed and dried semolina and is the perfect base for absorbing the flavors of aromatic spices and a medley of colorful vegetables. Couscous is delicious and incredibly versatile, making it a fantastic choice for a wide range of dishes.
The national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina.
Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew.
Some classics include couscous with seven vegetables and couscous with raisins and caramelized onions, but there are many more varieties such as spicy with chili peppers, sweet with chickpeas, lamb and raisins, Berber-style with chicken, milk and turnips, or fish couscous with fish, fennel stalks, and wild turnips.
STORAGE AND REHEATING
You can store in the refrigerator for up to 4 days. Reheat in the microwave or stovetop over low heat, adding a splash of water or stock to keep it moist.
To Freeze: Cool the Vegetable Moroccan Couscous to room temperature. Then, transfer it into airtight, freezer-safe containers or heavy-duty freezer bags.. Stored properly, it should maintain its quality for up to 3 months.
RECIPE TIPS
To make it milder, simply omit the cayenne pepper, or add more if you prefer a spicier kick.
Add your favorite vegetables to this dish. Zucchini, eggplant, or even cauliflower would make excellent additions.
To make this recipe vegan, swap the chicken stock for vegetable stock.
For a healthier option, use whole-grain couscous. It will give you a boost in dietary fiber.
For a bit of sweetness, try adding raisins or sultanas.
RECIPE INGREDIENTS
2 tablespoons olive oil
1 medium red onion chopped
1 yellow bell pepper chopped
1 carrot chopped into cubes
2 cloves garlic minced
Salt & Pepper to taste
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
cayenne pepper optional, to taste
1 cup frozen peas
14 oz chickpeas (garbanzo beans) one can, drained
6 Peppadew Piquante peppers chopped, mild or hot
11/2 cups chicken stock or vegetable stock
A good handful fresh parsley chopped
1 cup instant couscous
DIRECTIONS ON HOW TO MAKE MOROCCAN VEGETABLE COUSCOUS RECIPE
Heat the oil over medium heat in a skillet.
Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute.
Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant.
Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed.
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RECIPE VIDEO
Ingredients
2 tablespoons olive oil
1 medium red onion chopped
1 yellow bell pepper chopped
1 carrot chopped into cubes
2 cloves garlic minced
Salt & Pepper to taste
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
cayenne pepper optional, to taste
1 cup frozen peas
14 oz chickpeas (garbanzo beans) one can
6 Peppadew Piquante peppers chopped
11/2 cups chicken stock or vegetable stock
A good handful fresh parsley chopped
1 cup instant couscous
Instructions
- Heat the oil over medium heat in a skillet.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant.
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed.
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Ingredients
2 tablespoons olive oil
1 medium red onion chopped
1 yellow bell pepper chopped
1 carrot chopped into cubes
2 cloves garlic minced
Salt & Pepper to taste
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
cayenne pepper optional, to taste
1 cup frozen peas
14 oz chickpeas (garbanzo beans) one can
6 Peppadew Piquante peppers chopped
11/2 cups chicken stock or vegetable stock
A good handful fresh parsley chopped
1 cup instant couscous
Instructions
- Heat the oil over medium heat in a skillet.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant.
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed.