Moroccan Couscous is a versatile and fragrant dish that showcases the bold flavors and vibrant colors of North Africa. Light and fluffy couscous grains are the base for this dish, which is combined with an array of vegetables and seasoned with aromatic spices like cumin, coriander, and cinnamon. Often enjoyed as a main dish or a side, Moroccan Couscous can be easily customized with roasted meats or kept vegetarian with chickpeas for a heartier meal. The final touch of dried fruits, such as raisins or apricots, adds a hint of sweetness that balances the savory and spiced flavors, making it a comforting and well-rounded dish perfect for any occasion.
Ingredients:
- 2 cups couscous
- 2 ½ cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 1 zucchini, diced
- 1 cup chickpeas, drained and rinsed
- 1 cup raisins (or chopped dried apricots)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ¼ cup slivered almonds (optional, for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
- Prepare the Couscous: In a medium pot, bring the broth to a boil. Remove from heat, add the couscous, and stir in 1 tablespoon of olive oil. Cover and let it sit for about 5 minutes. Fluff the couscous with a fork and set aside.
- Cook the Vegetables: In a large skillet or sauté pan, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Spices: Stir in the cumin, coriander, cinnamon, turmeric, ginger, and smoked paprika. Cook for about 1 minute, stirring constantly, to bloom the spices and release their aroma.
- Cook the Vegetables: Add the diced carrots and cook for 5 minutes until they start to soften. Then add the zucchini and chickpeas, cooking for another 5-7 minutes until the vegetables are tender but still slightly crisp.
- Mix in the Couscous: Add the cooked couscous and raisins (or dried apricots) to the vegetable mixture. Gently toss everything together, ensuring the couscous is evenly coated with the spices and the vegetables are well-distributed.
- Season and Serve: Taste and adjust the seasoning with salt and pepper if needed. Garnish with slivered almonds and fresh cilantro or parsley. Serve with lemon wedges on the side for a bright and fresh finish.
Moroccan Couscous is best enjoyed warm but can also be served at room temperature, making it an ideal dish for gatherings and meal prep. Pair it with roasted chicken, lamb, or a refreshing salad to complete your Moroccan-inspired meal.