Moroccan Couscous with Vegetables

Moroccan couscous with vegetables is a true celebration of flavors, colors and textures. This recipe is not only incredibly delicious, but it also offers a perfect balance of carbohydrates, fibers and vitamins.

Moroccan couscous, made from wheat semolina, is a rich source of energy that, when combined with fresh vegetables, turns into a satisfying and nutritious meal.

Plus, it’s an excellent option for vegetarians and vegans, being versatile enough to please all palates.

By incorporating fresh, healthy ingredients, you not only provide a tasty meal, but you also support a healthy lifestyle more balanced.

Detailed ingredients

For 4 servings, you will need:

• 1 cup Moroccan couscous
• 1 ¼ cups water or vegetable broth
• 1 medium carrot, cut into small cubes
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 1 clove of garlic, minced
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder (optional, for color and flavor)
• ¼ cup chopped fresh herbs (parsley, cilantro, or mint)

Replacement options:

• Couscous can be replaced with quinoa or brown rice.
• Add other vegetables, such as broccoli, peas or spinach, as you prefer.

Detailed preparation method

1. Prepare the couscous: In a saucepan, bring the water or vegetable broth to a boil. Add the couscous, a pinch of salt and mix well. Cover the pan and remove from the heat. Let it sit for 5 minutes until the couscous absorbs all the liquid.

2. Cooking the vegetables: In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent. This should take about 2 minutes.

3. Add the vegetables: Add the carrots and sauté for 3 minutes. Then add the zucchini and bell pepper. Season with salt, pepper, cumin, and turmeric, if using. Cook for another 5 to 7 minutes, until the vegetables are tender but still crisp.

4. Mix everything: In a large bowl, fluff the couscous with a fork and add the sautéed vegetables. Mix well to combine the flavors and add the chopped fresh herbs.

5. Adjust seasonings: Taste and adjust salt and pepper if necessary. Serve the Moroccan couscous in deep plates or bowls, garnishing with more fresh herbs to taste.

Additional information

• Nutritional value (per serving): Approximately 250 calories, 8g of protein, 36g carbs, 10g fat (including olive oil).
• Side dishes: Serve with falafel, hummus or a light green salad for a complete lunch or dinner.
• Occasion: Ideal for everyday meals, quick lunches or casual dinners with friends. It is also an excellent option to take to picnics or potlucks.
• Estimated cost: Approximately R$ 20.00, depending on location and time of year.
• Preparation time: 15 minutes of preparation and 15 minutes of cooking, totaling 30 minutes.
• Difficulty level: Easy. A simple and quick recipe, perfect even for beginners in the kitchen.
• Helpful Tips: To give your couscous an extra kick, try adding a tablespoon of raisins or dried fruit while cooking. Moroccan couscous can also be served cold, as a refreshing salad on a hot day.

History

The recipe for Moroccan couscous with vegetables came about on a trip I took to Morocco years ago.

The liveliness of the Marrakech markets and the smell of spices emanating from the stalls left me completely enchanted.

A local chef taught me that food is a form of connection and that every ingredient has a story.

When I returned home, I decided to create a recipe that reflected these experiences, combining the simplicity of couscous with the richness of fresh vegetables.

Today, this recipe has become a symbol of fellowship at my table, nourishing not only the body, but also the memories and stories shared around it.

With this Moroccan couscous with vegetables recipe, I hope you have a unique and tasty experience in the kitchen. May each bite bring a little bit of Morocco to your table!