Moroccan Couscous Of Fall Vegetables Recipe

This Moroccan couscous recipe is my absolute go-to because it perfectly balances bold spices and the natural sweetness of autumn veggies; it’s like a warm embrace in a bowl. Plus, the pops of dried apricots and the crunch of toasted almonds take my taste buds on a journey that’s both nostalgic and excitingly new.

I adore the warm and fragrant flavors of Moroccan Couscous with Fall Vegetables. With a foundation of couscous simmered in vegetable broth, this dish is infused with the assertive flavors of cumin, coriander, and cinnamon.

I love how sweet carrots and sweet potatoes contrast with the heat of cayenne and how the chickpeas add a perfect protein boost. Frosted with chopped cilantro and lemon wedges, this dish is about the most nourishing and delicious that you can find, bringing comfort to chilly nights and warmth to any meal.

Ingredients

Couscous: A grain that is light and fluffy, providing carbohydrates and energy, with a flavor that is mild.

Olive oil is a heart-healthy fat that contributes richness and wonderful flavor to food.

Chickpeas: They add nutrition and creaminess.

Carrots supply sweetness and color, as well as a richness in vitamin A and antioxidants.

Sweet Potato: Contributes natural sweetness, abundant in fiber and vitamins A and C.

The spices (cumin, coriander, cinnamon, turmeric) are an aromatic blend that adds depth and warmth to the dish and are packed with anti-inflammatory properties.

Raisins and dried apricots: They provide natural sweetness and a chewy texture, as well as plenty of fiber.

Almonds, slivered: Provided are healthy fats and proteins.

The addition of slivered almonds supplies crunchy texture.

Ingredient Quantities

• 1 1/2 cups couscous
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 carrots, peeled and sliced
• 1 zucchini, diced
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and black pepper to taste
• 1/2 cup dried apricots, chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted
• 2 tablespoons chopped fresh cilantro
• Lemon wedges for serving

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the couscous and cover it. After that, remove the saucepan from the heat and let it sit for about 5 minutes, or until the liquid is absorbed. After sitting, the couscous can be fluffed with a fork.

2. In a large pot, heat the olive oil over medium heat. Add the very finely chopped onion and cook for about 3 minutes until it is translucent.

3. Incorporate the minced garlic, the ground cumin, the ground coriander, the ground cinnamon, the ground turmeric, and the cayenne pepper. Cook for 1 minute until the spices are redolent.

4. Place the carrots, zucchini, sweet potato, and red bell pepper in the pot. Heat for about 5 minutes, stirring every now and then, until the vegetables are just starting to soften.

5. Add the vegetable broth and bring the combination to a simmer. Cover and cook for about 15 minutes, or until the sweet potato is tender.

6. Add the chickpeas, dried apricots, and raisins. Add salt and black pepper to taste, and cook for an additional 5 minutes.

7. Take the pot off the heat, and mix in the slivered almonds, which you have toasted beforehand.

8. Combine all the ingredients in the pot. Pour in the couscous. Mix well.

9. Chopped fresh cilantro is draped over the couscous mixture for garnish.

10. Accompany with lemon wedges on the side for an extra pop of brightness. Dig into your Moroccan Couscous with Fall Vegetables!

Equipment Needed

1. Medium saucepan with lid
2. Large pot with lid
3. Stirring spoon
4. Knife
5. Cutting board
6. Measuring cups and spoons
7. Fork
8. Spatula or spoon for stirring
9. Small skillet (for toasting almonds)
10. Ladle (optional for serving)

FAQ

• What is the best type of couscous to use?Both instant and traditional couscous can be used. Instant couscous is quicker to cook and more convenient for this recipe.
• Can I make this recipe vegan?It is indeed vegan, as it employs plant-based components and vegetable broth.
• Can I substitute vegetables?Certainly! Use vegetables in season or whatever you have on hand, such as butternut squash or eggplant.
• How can I add more protein to this dish?For additional protein, you might include more chickpeas or some cooked lentils.
• Is it possible to make this dish spicier?Certainly, elevate the heat by increasing the cayenne pepper or by adding fresh chopped chili peppers.
• How long does this dish keep in the refrigerator?Keep it in an airtight container in the refrigerator for up to three to four days.
• Can I freeze Moroccan Couscous of Fall Vegetables?Certainly, the vegetable blend can be frozen, but it is advisable to make the couscous fresh and as required.

Substitutions and Variations

Couscous can be replaced with quinoa in a gluten-free diet.
Substitute avocado oil for olive oil to achieve a different taste and reap different health benefits.
You can replace sweet potato with butternut squash to achieve a comparable texture and level of sweetness.
Substitute pumpkin seeds for slivered almonds if you want a nut-free option.
Replace dried apricots with dried cranberries to achieve a more piquant flavor.

Pro Tips

1. Toast the Couscous Before adding couscous to the boiling broth, lightly toast it in a dry pan over medium heat for a few minutes until it turns golden. This enhances the nutty flavor and adds depth to the dish.

2. Bloom the Spices When adding the spices to the sautéed onions and garlic, let them cook for a minute or two until fragrant. This process, known as blooming, releases the essential oils and enhances their flavors.

3. Pre-soak Dried Apricots and Raisins Soak the dried apricots and raisins in hot water for 10-15 minutes before adding them to the dish. This plumps them up and makes them juicier, adding a luscious texture and sweetness.

4. Customize the Heat Adjust the amount of cayenne pepper according to your heat preference. For a milder version, reduce or skip the cayenne pepper altogether, or add more for extra spice.

5. Layered Flavor with Citrus Squeeze some fresh lemon juice directly over the couscous before serving, in addition to the lemon wedges. The citrusy burst enhances the flavors and provides a refreshing contrast to the earthy spices.