Couscous Recipe with vegetables - One of the most delicious dishes in Moroccan cooking

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs retain flavor.

Measure 500g of wheat semolina into a bowl.

Add 1 tablespoon of sunflower oil to the semolina.

Pour in enough water to hydrate the semolina, stirring to combine.

Chop onion, green pepper, and 2 carrots.

Peel and chop turnips and zucchini.

Cut 200g of pumpkin into small pieces.

Soak chickpeas in water until ready to use.

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent.

Add chopped green pepper, carrots, turnips, zucchini, and pumpkin; cook until tender.

Season the vegetables with salt, pepper, ginger, turmeric, and coriander.

Pour in 2.5 liters of hot water and bring to a boil.

Add the soaked chickpeas to the boiling water.

Cover and let simmer for 10 minutes.

Chop tomatoes and add to the pot along with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens