Best 4 Vegan Moroccan Couscous With Raisins And Vegetables Recipes

EASY, MOROCCAN COUSCOUS RECIPE

Easy, Moroccan Couscous Recipe image

This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.

Provided by Melissa Belanger

Time 25m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
3 cups vegetable broth
1 1/2 cups couscous
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup raisins
1/2 cup toasted, sliced almonds
1 tablespoon chopped fresh parsley

Steps:

Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
Add broth. Cover the pot and bring to a boil.
Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
Stir in raisins, almonds and parsley before serving.

Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES

Vegan Moroccan Couscous with Raisins and Vegetables image

A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.

Provided by Norma MacMillan

Categories World Cuisine Recipes African

Time 1h30m

Yield 8

Number Of Ingredients 30

Ingredients

3 tablespoons extra-virgin olive oil
2 large onions, chopped
4 cloves garlic, chopped, divided
4 teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
½ pound pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 stalks celery, sliced
1 carrot, cut into chunks
1 turnip, cut into chunks
3 ½ ounces fresh green beans, cut into 1/2 inch pieces
salt and freshly ground black pepper to taste
1 zucchini, cut into chunks
1 (14 ounce) can garbanzo beans, drained
10 ½ ounces couscous
1 cup raisins
1 cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon ground cumin
2 teaspoons hot chile sauce
1 tablespoon orange flower water, or more to taste
1 pinch ground cinnamon

Steps:

Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g

MOROCCAN COUSCOUS WITH RAISINS

Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
Stir in couscous; remove from heat.
Add pine nuts, then cover.
Let stand 5 minutes.
Using a fork, fluff couscous and place in a serving bowl.

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.