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Easy Moroccan-Spiced Couscous with Veggies

A vibrant and flavorful one-pot dish featuring fluffy couscous infused with warm Moroccan spices and loaded with colorful vegetables. Quick, healthy, and perfect for a weeknight dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120

Ingredients
  

Main Ingredients
  • 1.5 cup couscous
  • 1.5 cup vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium zucchini diced
  • 0.5 cup red bell pepper diced
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup raisins
  • 0.25 cup slivered almonds toasted
Moroccan Spice Blend
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper optional, for heat
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground

Method
 

Steps
  1. In a small bowl, combine all Moroccan spice blend ingredients: cumin, coriander, cinnamon, turmeric, cayenne (if using), salt, and black pepper. Set aside.
  2. Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  3. Add minced garlic, diced carrot, zucchini, and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
  4. Stir in the prepared spice blend and cook for 1 minute until fragrant.
  5. Add cherry tomatoes and raisins. Stir to combine.
  6. Pour in vegetable broth and bring to a boil. Stir in couscous, then remove from heat. Cover and let sit for 5 minutes, or until liquid is absorbed and couscous is tender.
  7. Fluff couscous with a fork. Stir in toasted slivered almonds. Taste and adjust seasoning if needed.
  8. Serve warm, garnished with fresh parsley if desired.

Notes

For a protein boost, add chickpeas or grilled chicken. Toast almonds in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Leftovers keep well in the refrigerator for up to 3 days.