Moroccan Mushroom Couscous

Infused with the vibrant flavors of North Africa, Moroccan Mushroom Couscous is a quick and hearty recipe that combines tender couscous, earthy mushrooms, and an array of colorful vegetables. Spiced with cumin, cinnamon, smoked paprika, and a hint of fiery harissa paste, this dish delivers a symphony of savory and aromatic notes in every bite. Chickpeas add a boost of plant-based protein, while fresh parsley and a squeeze of lemon juice provide a refreshing finish. Ready in just 35 minutes, this versatile dish can be enjoyed as a warming vegetarian main or a flavorful side. Garnish with toasted almonds for a satisfying crunch and serve it with your favorite Mediterranean accompaniments to complete the experience. Perfect for busy weeknights or impressing guests, Moroccan Mushroom Couscous is your next go-to recipe for bold and wholesome meals.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 250 grams, sliced mushrooms
• 1 medium, grated carrot
• 1 medium, diced zucchini
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 tablespoon harissa paste
• 300 milliliters vegetable broth
• 200 grams uncooked couscous
• 400 grams, canned and drained chickpeas
• 2 tablespoons, chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, toasted (optional) sliced almonds

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the finely chopped onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and sauté for another 1 minute until fragrant.

Step 4

Add the sliced mushrooms, grated carrot, and diced zucchini to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture.

Step 5

Stir in the ground cumin, ground cinnamon, smoked paprika, and harissa paste. Cook for 1-2 minutes to toast the spices and blend the flavors.

Step 6

Pour in the vegetable broth and bring it to a gentle simmer.

Step 7

Stir in the couscous and remove the pan from heat. Cover the pan with a lid and let the couscous steam for 5 minutes without removing the lid.

Step 8

After 5 minutes, uncover the pan and fluff the couscous with a fork.

Step 9

Gently fold in the drained chickpeas, chopped parsley, and lemon juice. Season with salt and black pepper to taste.

Step 10

Transfer the couscous to a serving dish and garnish with toasted sliced almonds, if desired.

Step 11

Serve warm as a main course or as a side dish.

Nutrition Facts

Serving size	1673.1 grams (1673.1g)

Amount per serving	% Daily Value*
Calories	2273

Total Fat 64.70g	83%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 7.90g
Cholesterol 0mg	0%
Sodium 5590mg	243%
Total Carbohydrate 344.70g	125%
Dietary Fiber 57.90g	207%
Total Sugars 55.50g
Protein 85.60g	171%

Vitamin D 0IU	0%
Calcium 515mg	40%
Iron 21mg	118%
Potassium 4393mg	93%

*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: 25.3%

Protein: 14.9%

Carbs: 59.9%