Experience the vibrant flavors of Morocco with this stunning Moroccan couscous recipe!
Perfectly fluffy couscous combined with roasted vegetables, chickpeas, dried fruits, and a fragrant homemade broth.
Visually gorgeous, incredibly healthy, and packed with warm spices – this dish is perfect for any occasion.
Watch until the end to see the final plating in cinematic perfection!
📝 Ingredients:
For the Couscous:
1 cup Moroccan couscous
1 cup hot vegetable broth or water
1 tbsp olive oil
Salt to taste
For the Vegetables:
1 carrot (diced)
1 zucchini (diced)
1/2 red bell pepper (sliced)
1/2 yellow bell pepper (sliced)
1/2 cup cooked chickpeas
6 dried apricots (chopped)
1 tbsp golden raisins
1 tbsp slivered almonds (toasted)
1 tbsp chopped fresh parsley or mint
Zest of 1 lemon
For the Aromatic Broth:
2 cups water
1/4 onion (sliced)
1/2 carrot (sliced)
A small bunch of parsley stems
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
Pinch of cinnamon
Salt to taste
🍳 Preparation Steps:
Prepare the Broth:
In a pot, heat the water with onion, carrot, parsley stems, turmeric, cumin, cinnamon, olive oil and a pinch of salt. Let it simmer for 15 minutes. Strain and keep hot.
Hydrate the Couscous:
In a bowl, add couscous, a pinch of salt, and olive oil. Pour in 1 cup of the hot broth. Cover and let sit for 5 minutes. Fluff with a fork.
Sauté the Vegetables:
In a pan, sauté carrot, zucchini, and bell peppers with olive oil until golden and slightly crisp. Add cooked chickpeas and season with salt.
Combine Everything:
Mix the couscous with the sautéed veggies, dried fruits, lemon zest, and herbs. Add toasted almonds last for crunch.
Plate and Garnish:
Serve in a rustic bowl. Top with more herbs, lemon zest, and a drizzle of olive oil. Optional: a spoon of yogurt on the side and lemon wedge.
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