Marrakesh Couscous
Ingredients
- 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended) ⓘ
- 2 cups quick cooking couscous ⓘ
- 1/2 cup dried currants or 1/2 cup raisins ⓘ
- 2 tablespoons olive oil ⓘ
- 2 shallots, minced ⓘ
- 1 large red bell pepper, cut into 1/4 inch dice ⓘ
- 2 zucchini, chopped ⓘ
- 1 carrot, shredded ⓘ
- 1 hot chili pepper, minced ⓘ
- 4 scallions, minced ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1/4 teaspoon turmeric ⓘ
- salt ⓘ
- fresh ground black pepper ⓘ
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley ⓘ
Instructions
- Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
- Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
- Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
- Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
- Remove from heat and stir in the parsley; taste to adjust seasonings.
- Serve hot, cold, or at room temperature.
- *Can add a can of drained chickpeas for protein.
Nutrition & Diet Analysis (per serving)
901
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).