Vegetable Couscous Recipe

 Here’s a recipe for Moroccan Vegetable Couscous, written in a clear and detailed way. This recipe is perfect for creating a flavorful and authentic dish that’s both healthy and satisfying. It serves 4-6 people.

 

Moroccan Vegetable Couscous Recipe

 

 Ingredients:

 For the Couscous:

• 2 cups medium-grain couscous
• 2 cups warm water (or vegetable broth)
• 1 tablespoon olive oil
• 1 teaspoon salt

 For the Vegetable Stew:

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and cut into chunks
• 2 medium zucchini, cut into chunks
• 1 medium turnip, peeled and cut into chunks
• 1 medium sweet potato, peeled and cut into chunks
• 1 red bell pepper, cut into chunks
• 1 cup pumpkin or butternut squash, cut into chunks
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

 Step 1: Prepare the Couscous

1.  In a large bowl, combine the couscous, olive oil, and salt. Mix well to coat the grains.
2. Gradually add warm water or vegetable broth while fluffing the couscous with a fork to prevent clumping.
3. Cover the bowl and let the couscous steam for 10-15 minutes. Fluff again with a fork before serving.

 Step 2: Cook the Vegetable Stew

1.  Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the spices (cumin, coriander, paprika, turmeric, cinnamon, and cayenne) and cook for 1-2 minutes to release their aromas.
4. Add the carrots, turnip, sweet potato, pumpkin, and red bell pepper. Stir to coat the vegetables in the spices.
5. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6. Add the zucchini and chickpeas during the last 10 minutes of cooking to prevent them from becoming too soft.
7. Season with salt and black pepper to taste.

Step 3: Assemble and Serve

1. Fluff the couscous one final time and transfer it to a large serving platter.
2. Spoon the vegetable stew over the couscous, ensuring the broth soaks into the grains.
3. Garnish with freshly chopped parsley or cilantro.
4. Serve warm and enjoy!

Tips for Success:

•  For a richer flavor, toast the couscous in a dry pan for 2-3 minutes before steaming.
• Adjust the spice levels to your preference. Moroccan cuisine often balances sweet and savory flavors, so feel free to add a pinch of sugar or honey if desired.
• Serve with harissa (Moroccan chili paste) on the side for an extra kick of heat.

This recipe is a celebration of fresh vegetables, aromatic spices, and fluffy couscous. It’s perfect for a family meal or a special occasion.