If you want to serve your family a quick and healthy dish, this Moroccan-style recipe features comforting couscous simmered with seven different vegetables and fragrant Middle Eastern-inspired spices. It is a delicious recipe that vegans, vegetarians, and even meat eaters can enjoy. Smart Recipes, Middle Eastern Recipes, Vegetables,Grains Recipes, Moroccan-Style Couscous With 7 Vegetables Recipes Vegetables,Grains Middle Eastern Moroccan-Style Couscous With 7 Vegetables Moroccan-Style Couscous With 7 Vegetables Recipe | CHEFBear.net PT1H Serves 4 1/4 Cup Extra-Virgin Olive Oil 2 Medium Red Onions 1/2 Teaspoon Ground Turmeric 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Ground Coriander 2 Medium Tomatoes 4 Medium Celery Stalks 4 Medium Carrots 2 Cups Green Cabbage 2 Medium Zucchini 2 Cups Pumpkin 16 Ounces Garbanzo Beans 4 Cups Water 1 Teaspoon Salt & Freshly Ground Black Pepper 1 Pound Israeli-Style Couscous 1 Cup Fresh Cilantro In a Dutch oven over medium-high heat, heat oil and sauté onions until translucent, about 3-4 minutes. Add turmeric, ginger, cumin, and coriander and stir until combined. Add tomatoes, celery, carrots, cabbage, zucchini, pumpkin and garbanzo beans and stir well. Add 2 cups water, 1/2 teaspoon salt & pepper to the mixture and bring to a boil, and reduce to a simmer over low heat for about 20 minutes. Meanwhile, combine 2 cups of boiling water with the couscous and 1/2 teaspoon of salt in a saucepan, and over medium heat simmer for 15 minutes, and fluff with a fork. In a large serving bowl, combine the fluffed couscous with the vegetable mixture, and stir until just combined. Garnish with a sprinkle of cilantro.

Moroccan-Style Couscous With 7 Vegetables

Moroccan-Style Couscous With 7 Vegetables Recipe


If you want to serve your family a quick and healthy dish, this Moroccan-style recipe features comforting couscous simmered with seven different vegetables and fragrant Middle Eastern-inspired spices. It is a delicious recipe that vegans, vegetarians, and even meat eaters can enjoy.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Vegetables,Grains

Category

Side Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 1/4 Cup Extra-Virgin Olive Oil
      • 2 Medium Red Onions (Diced)
      • 1/2 Teaspoon Ground Turmeric
      • 1/2 Teaspoon Ground Ginger
      • 1/2 Teaspoon Ground Cumin
      • 1/2 Teaspoon Ground Coriander
      • 2 Medium Tomatoes (Diced)
      • 4 Medium Celery Stalks (Diced)
      • 4 Medium Carrots (Diced)
      • 2 Cups Green Cabbage (Shredded)
      • 2 Medium Zucchini (Diced)
      • 2 Cups Pumpkin (Diced)
      • 16 Ounces Garbanzo Beans (Drained & Rinsed)
      • 4 Cups Water
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 1 Pound Israeli-Style Couscous
      • 1 Cup Fresh Cilantro (Minced)

Directions

  1. In a Dutch oven over medium-high heat, heat oil and sauté onions until translucent, about 3-4 minutes. Add turmeric, ginger, cumin, and coriander and stir until combined. Add tomatoes, celery, carrots, cabbage, zucchini, pumpkin and garbanzo beans and stir well.
  2. Add 2 cups water, 1/2 teaspoon salt & pepper to the mixture and bring to a boil, and reduce to a simmer over low heat for about 20 minutes.
  3. Meanwhile, combine 2 cups of boiling water with the couscous and 1/2 teaspoon of salt in a saucepan, and over medium heat simmer for 15 minutes, and fluff with a fork.
  4. In a large serving bowl, combine the fluffed couscous with the vegetable mixture, and stir until just combined. Garnish with a sprinkle of cilantro.



Nutrition & Cost Facts

Calories

835.0 kcal

Carbs

141.0 g

Fat

18.0 g

Protein

28.0 g

Cost Per Serving

$2.44

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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