Moroccan Couscous

Description

Moroccan Couscous is a staple dish made with steamed semolina grains, vegetables, and sometimes meat. It's light, fluffy, and packed with flavor thanks to a blend of spices and fresh ingredients. Often served on Fridays, it's a dish deeply rooted in Moroccan tradition and hospitality.

This version includes vegetables and chickpeas for a hearty and satisfying meal.

Ingredients

• 2 cups couscous
• 2 carrots, sliced
• 2 zucchinis, sliced
• 1 turnip, chopped
• 1 onion, chopped
• 1 can chickpeas (drained)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 cups water or vegetable broth
• Fresh coriander (optional)

Steps

1. In a large pot, heat olive oil and sauté onions until soft.
2. Add all vegetables and spices. Cook for 5 minutes, stirring occasionally.
3. Add chickpeas and broth. Cover and simmer for 20–25 minutes until vegetables are tender.
4. Meanwhile, place couscous in a large bowl, drizzle with olive oil and a pinch of salt. Add 1.5 cups boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
5. Serve couscous on a large dish, topped with vegetables and broth. Garnish with fresh coriander if desired.