Moroccan Vegetables and Toasted Couscous

Author: Recipes_kw
4 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course
Cuisine Mediterranean
Servings 4 Servings


  • Stove



  • 1 tbsp olive oil extra virgin
  • 1/2 cup onion diced
  • 4 cloves garlic minced
  • 1/2 cup carrot peeled, sliced in circles
  • 1/2 cup red bell pepper seeded, diced
  • 1 cup zucchini sliced in half circles
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 14 oz diced tomatoes organic, canned
  • 1 1/2 cup chickpeas cooked
  • 1 tsp salt
  • 1 tsp black pepper cracked
  • 1 1/2 tsp lemon juice fresh squeezed

Toasted Couscous

  • 1 1/3 cup couscous dried
  • 1 1/3 cup vegetable broth ***Click on the Vegetable Broth recipe link
  • 1 tsp salt
  • 1 tsp black pepper cracked
  • 3 tbsp parsley fresh, chopped


  • Heat a large skillet over medium to high heat with the oil. Saute the onion and the garlic for 8 to 10 minutes until transparent and fragrant.
  • Add in the zucchini, carrot, and bell pepper and cook until mix begins to soften. Continue to add the chickpeas, tomatoes, salt and black pepper. Cover the pan and reduce the heat to low for about 10 minutes.
  • While the vegetables are cooking toast the couscous in a large nonstick pan on medium heat for about 4 to 5 minutes. Turn off the heat and pour in the vegetable broth and cover with a lid to steam for 5 minutes. Uncover the pan and sprinkle the salt, pepper, and parsley over the couscous and fluff with a fork.
  • When vegetables are ready, remove from the pan and squeeze the lemon juice over them. Divide the couscous into 4 bowls and top with vegetables. Enjoy!

My Notes

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