Best 6 Simplified Traditional Moroccan Couscous With Vegetables Recipes

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**Journey to the Heart of Morocco: Discover the Delights of Traditional Moroccan Couscous with Vegetables**

Embark on a culinary voyage to Morocco, a land of vibrant flavors and aromatic spices, where couscous reigns supreme. This traditional North African dish, a symbol of Moroccan hospitality, is a delightful combination of fluffy semolina grains, tender vegetables, and a rich, flavorful broth. Our collection of simplified Moroccan couscous recipes offers a diverse range of culinary experiences, each bursting with unique flavors and textures. From the classic vegetarian couscous to tantalizing variations featuring succulent meats, aromatic herbs, and an array of colorful vegetables, these recipes are sure to transport your taste buds to the bustling souks and vibrant streets of Morocco.

**Vegetarian Delight: A Symphony of Vegetables and Herbs**

Our vegetarian couscous recipe showcases the beauty of fresh, seasonal vegetables, simmered in a flavorful broth infused with Moroccan spices. Carrots, potatoes, zucchini, and bell peppers dance harmoniously in a symphony of colors and flavors, while chickpeas add a hearty texture and boost of protein. The aromatic blend of cumin, coriander, and paprika creates a captivating fragrance that fills the kitchen, beckoning you to the dinner table.

**Chicken and Vegetable Couscous: A Harmonious Union of Protein and Produce**

For those who crave a more substantial meal, our chicken and vegetable couscous recipe offers a delightful balance of tender chicken and an array of colorful vegetables. Succulent chicken pieces are browned to perfection, then simmered in a fragrant broth infused with Moroccan spices. The addition of carrots, zucchini, and bell peppers adds a vibrant touch of color and flavor, while the tender chicken provides a satisfying protein-rich element.

**Lamb Couscous: A Royal Feast of Moroccan Flavors**

Experience the epitome of Moroccan culinary indulgence with our lamb couscous recipe. Tender lamb pieces are slow-cooked until fall-off-the-bone tender, releasing their rich, succulent flavors into a flavorful broth. The addition of aromatic spices, dried fruits, and nuts creates a complex and harmonious flavor profile that is sure to impress your family and friends. Whether you prefer the classic vegetarian version, the hearty chicken and vegetable variation, or the extravagant lamb couscous, our recipes offer a taste of Morocco's rich culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN COUSCOUS



Moroccan Couscous image

This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1/4 cup pine nuts (or swap pistachios or slivered almonds)
2 tablespoons unsalted butter (use coconut oil or vegan butter to make vegan)
1 small shallot (chopped)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups low-sodium vegetable broth (or chicken broth)
1 cup whole wheat couscous
1/3 cup golden raisins
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil (use the good stuff here!)

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
  • In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
  • Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
  • With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g

EASY, MOROCCAN COUSCOUS RECIPE



Easy, Moroccan Couscous Recipe image

This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.

Provided by Melissa Belanger

Categories     Side Dish

Time 25m

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
3 cups vegetable broth
1 1/2 cups couscous
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup raisins
1/2 cup toasted, sliced almonds
1 tablespoon chopped fresh parsley

Steps:

  • Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
  • Add broth. Cover the pot and bring to a boil.
  • Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
  • Stir in raisins, almonds and parsley before serving.

Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES



Moroccan Couscous With Meat and Seven Vegetables image

This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 6

Number Of Ingredients 29

For the Meat:
2 lbs. 3 oz./1 kg. lamb or beef on the bone (cut into large pieces), or 1 whole chicken
1 large onion (coarsely chopped)
3 tomatoes (peeled and coarsely chopped)
1/4 cup vegetable oil
1 1/2 tbsp. salt
1 tbsp. black pepper
2 tsp. ginger
1 tsp. turmeric , or 1/4 tsp. Moroccan yellow colorant
About 2 1/2 qt./2 1/2 l. water
1 handful of fresh parsley and cilantro sprigs (tied into a bouquet)
Optional: 1/4 cup dry chickpeas (soaked overnight)
For the Couscous:
2 lbs. 3 oz./1 kg dry couscous (not instant)
1/4 cup/60 mL vegetable oil
Water
1 tbsp. salt
2 tbsp. unsalted butter
For the Vegetables:
1/2 small cabbage (cut into 2 or 3 sections)
3 to 4 turnips (peeled and halved)
10 carrots (peeled and halved)
1 to 2 tomatoes (peeled and quartered)
1 to 2 small onions (whole or halved)
Optional: 1/2 cup fresh fava beans
Optional: 1 to 2 jalapeño or chili peppers
1 small acorn squash (quartered), or a small section of pumpkin (cut into 3-inch pieces)
4 to 5 small zucchini (ends removed and halved)
Optional: 2 to 3 small sweet potatoes (peeled and halved)

Steps:

  • Gather the ingredients.
  • Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
  • Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
  • Gather the ingredients.
  • While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  • Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
  • Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
  • Pour the couscous back into the large bowl and break it apart.
  • When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
  • Gather the ingredients.
  • Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
  • Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
  • If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
  • Gather the ingredients.
  • Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
  • Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
  • Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
  • When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
  • Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
  • To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g

MOROCCAN VEGETABLES WITH COUSCOUS



Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

  • In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES



Vegan Moroccan Couscous with Raisins and Vegetables image

A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.

Provided by Norma MacMillan

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 8

Number Of Ingredients 30

3 tablespoons extra-virgin olive oil
2 large onions, chopped
4 cloves garlic, chopped, divided
4 teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
½ pound pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 stalks celery, sliced
1 carrot, cut into chunks
1 turnip, cut into chunks
3 ½ ounces fresh green beans, cut into 1/2 inch pieces
salt and freshly ground black pepper to taste
1 zucchini, cut into chunks
1 (14 ounce) can garbanzo beans, drained
10 ½ ounces couscous
1 cup raisins
1 cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon ground cumin
2 teaspoons hot chile sauce
1 tablespoon orange flower water, or more to taste
1 pinch ground cinnamon

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
  • Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
  • Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
  • Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
  • Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
  • Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g

Tips:

  • Use high-quality couscous for the best results.
  • Soak the couscous in water for at least 30 minutes before cooking it.
  • Fluff the couscous with a fork before serving to separate the grains.
  • Add your favorite vegetables to the couscous, such as carrots, zucchini, squash, or tomatoes.
  • Use a flavorful broth to cook the couscous, such as chicken broth or vegetable broth.
  • Season the couscous with salt, pepper, and other spices to taste.
  • Serve the couscous with a protein of your choice, such as grilled chicken, fish, or tofu.
  • Garnish the couscous with fresh herbs, such as parsley or cilantro.

Conclusion:

Moroccan couscous is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a healthy and hearty meal that is packed with flavor. With its vibrant colors and exotic spices, Moroccan couscous is a dish that is sure to impress your guests. So next time you are looking for a new and exciting dish to try, give Moroccan couscous a try. You won't be disappointed!

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