Description
Couscous Marocain is a traditional North African dish made with steamed couscous grains, tender vegetables, aromatic spices, and often served with lamb or chicken—perfect for a hearty and flavorful meal.
Ingredients
Units
Scale
- 2 cups couscous
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups chicken or vegetable broth, hot
- 1 onion, chopped
- 2 carrots, sliced
- 2 zucchinis, sliced
- 1 small turnip, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 1/4 cup raisins (optional)
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- In a large bowl, mix couscous with 1 tablespoon olive oil and 1 teaspoon salt. Pour hot broth over the couscous, cover, and let sit for 10 minutes. Fluff with a fork before serving.
- Meanwhile, in a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened.
- Add carrots, turnip, zucchini, chickpeas, raisins (if using), and all the spices. Stir well to coat the vegetables.
- Pour in enough water or broth to cover the vegetables. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
- To serve, spoon couscous onto a large platter and top with vegetables and broth. Garnish with chopped cilantro or parsley.
Notes
- You can add cooked chicken or lamb for a heartier meal.
- Adjust spice levels to taste—harissa can be added for heat.
- This dish is traditionally served communal style on a large platter.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg