Moroccan Couscous, Couscous Marocaine, Easiest recipe (How To make Couscous)

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur wheat is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water + seasoning

Low-sodium broth is healthier, while water with seasoning is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans can be more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, and sugar-free options can be cheaper.

Bring vegetable broth to a boil in a saucepan over medium heat.

Stir in couscous and olive oil, then remove from heat.

Cover and let sit for 5 minutes until couscous absorbs the liquid.

Fluff couscous with a fork to separate the grains.

Heat olive oil in a skillet over medium heat.

Sauté chopped onion until translucent, about 3-4 minutes.

Add diced carrots and zucchini, cooking until tender, about 5-7 minutes.

Stir in chickpeas, raisins, cinnamon, cumin, and paprika; cook for 2-3 minutes.

Season with salt and black pepper to taste.

Combine the vegetable mixture with the couscous, mixing well.

Drizzle with lemon juice and garnish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary