Moroccan · medium

Moroccan Vegetable Couscous

Name: Moroccan Vegetable Couscous
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 1/2 cups Couscous; 15 oz Canned Chickpeas; 3 medium Carrots; 2 medium Zucchini; 2 small Turnips; 1 large Yellow Onion; 14 oz Crushed Tomatoes; 2 cups Vegetable Broth; 2 tbsp Olive Oil; 1/4 cup Fresh Cilantro (optional)

Fluffy couscous topped with a fragrant stew of root vegetables, chickpeas, and North African spices.

50 min
Total: 4
Serves: $15.00
Est. cost: 350
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteThe mild spices and familiar couscous make this approachable for kids. Serve vegetables on the side for picky eaters.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Couscous1 1/2 cups
Canned Chickpeas15 oz
Carrots3 medium
Zucchini2 medium
Turnips2 small
Yellow Onion1 large
Crushed Tomatoes14 oz
Vegetable Broth2 cups
Olive Oil2 tbsp
Fresh Cilantro (optional)1/4 cup

Method

01
Heat olive oil in a large pot. Sauté onion until soft. Add garlic, cumin, coriander, turmeric, and cinnamon; cook 1 minute.
02
Add diced carrots, turnips, zucchini, and drained chickpeas. Stir to coat with spices.
03
Pour in vegetable broth and crushed tomatoes. Bring to a boil, then reduce to a simmer. Cook 25 minutes until vegetables are tender.
04
Prepare couscous according to package directions. Fluff with a fork.
05
Serve the vegetable stew over couscous. Garnish with fresh cilantro and a drizzle of olive oil.

350
Calories: 12g
Protein: 58g
Carbs: 8g
Fat