Moroccan Couscous with Veggies Recipe
Description
The Moroccan couscous is a quick and easy meal you can make on a weeknight or a special occasion. Moroccan couscous is a relatively low-calorie food. It is a good source of carbohydrates and fiber, and it can be a filling and satisfying meal.
Ingredients
- 1 cup couscous
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1 can chickpeas (rinsed and drained)
- 1/2 cup cilantro (chopped)
- 1/4 cup mint (chopped)
Instructions
- In a medium bowl, combine the couscous and salt. Add 1 1/2 cups boiling water and stir until the water is absorbed. Cover the bowl and let stand for 5 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cayenne pepper and cook for 1 more minute.
- Stir in the tomatoes, chickpeas, cilantro, and mint. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Fluff the couscous with a fork and spoon it into bowls. Top with the tomato sauce and serve.
Tips
- Use a good quality couscous. The finer the couscous, the fluffier it will be.
- If you don't have vegetable oil, you can use olive oil or another neutral oil.
- You can add other vegetables to the tomato sauce, such as carrots, celery, or peppers.
- Garnish the couscous with chopped parsley or lemon zest.
Couscous