Ingredients
Method
Steps
- In a small bowl, combine all Moroccan spice blend ingredients: cumin, coriander, cinnamon, turmeric, cayenne (if using), salt, and black pepper. Set aside.
- Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
- Add minced garlic, diced carrot, zucchini, and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in the prepared spice blend and cook for 1 minute until fragrant.
- Add cherry tomatoes and raisins. Stir to combine.
- 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.
- Fluff couscous with a fork. Stir in toasted slivered almonds. Taste and adjust seasoning if needed.
- 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.
