Fluffy steamed couscous topped with a nourishing Moroccan stew of chickpeas, carrots, zucchini, and turnip in a lightly spiced broth — hearty and fully vegan.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Moroccan Vegetable Couscous – Chickpeas and Spiced Vegetable Stew contains 450 calories per serving: 15 g protein, 78 g carbohydrate and 9 g fat. It takes 55 minutes in total and makes 2 servings.
This Moroccan classic pairs light, fluffy steamed couscous with a colorful vegetable stew. Warm spices like cumin, paprika, and turmeric turn chickpeas and vegetables into a cozy, satisfying meal.
Heat the olive oil in a pot and soften the chopped onion for about 3 minutes.
Stir in the cumin, paprika, and turmeric and cook for 30 seconds until fragrant.
Add the carrots, turnip, and vegetable broth and simmer for 10 minutes.
Add the zucchini and chickpeas and simmer another 10 minutes, until the vegetables are tender.
Season the broth with salt and pepper.
Meanwhile, place the couscous in a bowl and pour over an equal amount of boiling water or broth.
Cover and let it steam for 5 minutes, then fluff with a fork and add a drizzle of olive oil.
Mound the couscous on plates and spoon the vegetable stew and broth over the top.
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