Best 2 Quick Moroccan Vegetable Couscous Recipes

Embark on a culinary journey to the vibrant streets of Morocco with our exploration of "Quick Moroccan Vegetable Couscous." This classic dish, originating from the North African country, offers a delightful symphony of flavors, colors, and textures. Whether you're a seasoned cook or a novice in the kitchen, this recipe is designed to guide you through the process of crafting an authentic and delectable Moroccan Vegetable Couscous in a time-efficient manner. Get ready to tantalize your taste buds with a harmonious blend of fluffy couscous, tender vegetables, and an aromatic spice blend that will transport you to the heart of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK MOROCCAN VEGETABLE COUSCOUS

Quick Moroccan Vegetable Couscous image

Categories Vegetable Vegetarian Quick & Easy Raisin Almond Spice Healthy Vegan Couscous Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

Ingredients

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup canned vegetable broth
1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Steps:

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS

Quick Moroccan Chickpea and Vegetable Couscous image

Posting for ZWT 6 North African From The Quick Recipe. 4 - 6 servings as a main dish or 8 servings as a side.

Provided by Boo Chef in West Te

Categories Moroccan

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
2 cups couscous
1 medium onion, chopped fine
2 medium carrots, chopped fine
salt
4 garlic, cloves" minced " (about 4 teaspoons)
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 (15 ounce) can chickpeas, drained and rinsed
1 3/4 cups canned low sodium chicken broth
1 1/2 cups frozen peas
1/2 cup fresh parsley, cilantro and or mint leaf, chopped
ground black pepper
1 lemon, cut into wedges

Steps:

Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
. Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.

Tips for Making Moroccan Vegetable Couscous:

Use fresh vegetables. Fresh vegetables will give your couscous the best flavor and texture. If you can't find fresh vegetables, frozen vegetables will work in a pinch.
Don't overcook the vegetables. Vegetables should be cooked until they are tender but still have a little bit of bite to them. Overcooked vegetables will be mushy and flavorless.
Use a good quality couscous. Couscous can vary in quality, so it's important to use a good brand. Look for couscous that is made from 100% durum wheat semolina.
Fluff the couscous before serving. Fluffing the couscous will help to separate the grains and make it light and fluffy.
Serve the couscous with your favorite toppings. Couscous is a versatile dish that can be served with a variety of toppings. Some popular toppings include grilled vegetables, roasted chicken, stewed meat, or a simple salad.

Conclusion:

Moroccan vegetable couscous is a delicious and healthy dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you're a vegetarian or a meat lover, there's a Moroccan vegetable couscous recipe out there for you. So next time you're looking for a quick and easy meal, give Moroccan vegetable couscous a try. You won't be disappointed!