Marrakesh Couscous

Transport your taste buds to the vibrant streets of Morocco with this Marrakesh Couscous recipe, a colorful and fragrant dish that’s as nourishing as it is flavorful. This one-pot wonder combines fluffy couscous with a hearty medley of tender sweet potatoes, zucchini, carrots, and protein-packed chickpeas, all simmered in a tomato-based sauce infused with warm Moroccan spices like cumin, cinnamon, and coriander. Sweet raisins add a hint of natural sweetness, while fresh cilantro and a squeeze of lemon juice brighten the earthy flavors. The dish is finished with crunchy toasted almonds for a satisfying texture. Perfect as a vegetarian main course or a flavorful side, this recipe is simple to prepare in under an hour and makes an impressive, aromatic addition to your dinner table. Ideal for those seeking global cuisine inspiration, “Marrakesh Couscous” is an easy-to-make, wholesome, and crowd-pleasing delight!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups couscous
• 2 cups vegetable stock
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 medium sweet potato, peeled and diced
• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoons turmeric
• 0.5 cup raisins
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons lemon juice
• 0.25 cup almonds, toasted and sliced

Directions

Step 1

In a medium saucepan, bring the vegetable stock to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes, until softened. Stir in minced garlic and cook for an additional minute.

Step 3

Add diced carrots, zucchini, and sweet potato to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the chickpeas, diced tomatoes (with their juice), and tomato paste. Mix well.

Step 5

Sprinkle the ground cumin, coriander, cinnamon, paprika, and turmeric over the mixture. Add salt and black pepper. Stir to coat the vegetables and chickpeas evenly with the spices.

Step 6

Reduce the heat to low, cover, and let the mixture simmer for 15 minutes, or until the sweet potato is tender.

Step 7

Stir in the raisins and allow them to soften for 2 minutes.

Step 8

Remove the skillet from the heat and stir in the lemon juice and half of the chopped cilantro.

Step 9

To assemble, plate a portion of couscous on each serving dish, topping it with the vegetable and chickpea mixture.

Step 10

Garnish with the remaining cilantro and toasted sliced almonds before serving.

Nutrition Facts

Serving size	2414.2 grams (2414.2g)

Amount per serving	% Daily Value*
Calories	2315

Total Fat 76.10g	98%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 6525mg	284%
Total Carbohydrate 358.10g	130%
Dietary Fiber 74.40g	266%
Total Sugars 117.60g
Protein 78.40g	157%

Vitamin D 0IU	0%
Calcium 822mg	63%
Iron 29mg	163%
Potassium 6054mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 12.9%

Carbs: 58.9%