You can use any kind of plain couscous for this dish. Please don’t use the flavor-packet kind! Couscous is so easy to make and so flavorful, I often use it instead of rice.
[tip]Ras-el-hanout is a wonderful Moroccan spice mixture. You can sometimes find it in specialty food stores, or from various online ethnic grocers. Or just mix up a batch for yourself using the spices found in the Notes section of this recipe card. Enjoy![/tip]
Moroccan Veggie Couscous
Author:: Paula
Type: Vegetable Side
Prep time:
Cooking time:
Total time:
Servings: 6-8
Ingredients
- 6 tsp. ras-el-hanout (or make your own–see note below)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 4 carrots, peeled and sliced
- 1 potato, peeled and sliced
- 1 28-ounce can whole San Marzano tomatoes with their juice, chopped
- 1 zucchini, sliced
- ½ cup golden raisins
- 1 15-ounce can chick peas
- 1 cup plain couscous
Instructions
- Toast ras-el-hanout in large skillet over medium heat until it begins to waft its fragrance throughout your kitchen. Do not let it burn! Pour it into a bowl and set aside.
- If you have no ras-el-hanout, mix the spices in the note below with a whisk, then heat as above.
- Add raisins to 1 cup of hot water; let sit until plumped.
- Add the oil to the skillet turn the heat up to medium high. Add the onion and sauté until softened.
- Add the garlic, carrots, and potato and sauté for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Drain raisins and add to skillet. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.
- Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.
- Cook couscous according to package directions.
- Add cooked couscous to large bowl and spoon veggies over it. Garnish with chopped parsley if desired.
Notes
If you can’t find the wonderful Moroccan spice mixture called ras el-hanout, you can make your own:
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon cinnamon
Pinch saffron
½ teaspoon cardamom
½ teaspoon coriander
½ teaspoon nutmeg
½ teaspoon ground black pepper
As a main dish:
You can turn this into a main dish if you add slices of white or dark meat chicken to the vegetable mixture and sauté until cooked through.
