Classic Moroccan Couscous with Vegetables

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A fragrant, golden-hued Moroccan staple where fluffy steamed semolina is crowned with a slow-simmered medley of root vegetables, zucchini, chickpeas, and warming spices. The broth is the soul of the dish—lightly spiced with turmeric, cumin, and a whisper of saffron—so every spoonful delivers comfort and sunshine. Serve it family-style on a large platter with extra broth ladled alongside.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 96 gCarbs
• 14 gFiber
• 12 gSugar
• 16 gProtein
• 780 mgSodium
• 1100 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 55 mgVitamin C
• 1200 mcgVitamin A

Ingredients

For the couscous

• 2 cups instant semolina couscous
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1/2 tsp fine sea salt

For the vegetable stew

• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium tomatoes, grated (or 1 cup crushed tomatoes)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, peeled and cut into thick rounds
• 1 small butternut squash, peeled and cubed (about 2 cups)
• 1 medium turnip, peeled and quartered

For the spice blend

• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, crumbled
• 1 tsp ras el hanout
• 1 preserved lemon, rind only, finely chopped (optional)
• 1 medium zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• Salt and freshly ground black pepper, to taste

For garnish

• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup blanched almonds, toasted (optional)

Directions

1. Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent, stirring occasionally.
2. Stir in the garlic, grated ginger, turmeric, cumin, ginger, paprika, cinnamon, saffron, and ras el hanout. Toast the spices for 60 to 90 seconds until deeply fragrant, taking care not to burn them.
3. Add the grated tomatoes, chickpeas, carrots, butternut squash, turnip, and bell pepper. Pour in 4 cups vegetable broth and stir well. Bring to a rolling boil, then reduce heat to low, cover, and simmer gently for 25 minutes until the root vegetables are nearly tender.
4. Add the zucchini rounds and preserved lemon (if using). Simmer uncovered for another 8 to 10 minutes until the zucchini is just tender. Season the stew with salt and pepper to taste; the broth should taste slightly bolder than you expect since the couscous will absorb some.
5. Meanwhile, prepare the couscous: bring 2 cups broth to a boil in a small saucepan with the olive oil and salt. Remove from heat, stir in the couscous, cover tightly, and let steam for 5 minutes. Fluff thoroughly with a fork, breaking up any clumps, and adjust seasoning.
6. Pile the fluffy couscous onto a large wide serving platter and shape it into a generous mound. Use the back of a spoon to create a shallow well in the center.
7. Arrange the stewed vegetables artfully over and around the couscous, tucking the chickpeas and squash pieces on top for visual appeal.
8. Ladle 1 to 2 cups of the spiced broth around (not over) the couscous so the grains stay fluffy. Scatter the fresh cilantro, parsley, and toasted almonds over the top. Serve immediately with the remaining broth in a small pitcher on the side.

Cook’s Notes

• For the most authentic texture, use a traditional couscoussier and steam the couscous two or three times, fluffing with wet hands between rounds.
• No ras el hanout? Mix equal parts ground cumin, coriander, smoked paprika, and a pinch of cinnamon for a quick substitute that gets surprisingly close.
• Cut all vegetables roughly the same size so they finish cooking at the same time and hold their shape in the broth.
• Add 1 to 1.5 lbs of bone-in lamb shoulder or chicken thighs at the stew stage for a heartier non-vegetarian version; simmer until the meat is fork-tender before adding the zucchini.
• Couscous dries out quickly—keep extra warm broth on hand and refresh the platter with a splash just before serving if it sits more than 10 minutes.

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