This one-pot Vegetable Moroccan Couscous recipe is quick, delicious, and nutritious, perfect as a side dish or a vegetarian meal.
Enjoy this delightful dish paired with Moroccan Chicken to create an exquisite dinner experience.
Are you looking for a delicious, healthy, and satisfying dish perfect for a busy weeknight dinner or a special weekend feast? Look no further! Our Vegetable Moroccan Couscous is a one-pan wonder full of flavor and nutritious ingredients. We will show you how to create this incredible dish in no time flat and provide some helpful tips and variations to make it your own.
Why This Recipe Works
- The blend of spices like paprika, ground coriander, turmeric, celery salt, ground cumin, and ground cinnamon creates a complex and distinctive flavor profile.
- The combination of red onion, yellow bell pepper, carrot, and peas brings a variety of textures, colors, and flavors to the dish.
- Adding garlic and Piquante peppers contributes a layer of umami flavor, adding depth and richness to the dish.
- Using stock to cook the couscous provides additional flavor and depth to the dish.
The Origins of Couscous
Couscous is a North African staple, most commonly associated with Moroccan cuisine. It’s made from steamed and dried semolina and is the perfect base for absorbing the flavors of aromatic spices and a medley of colorful vegetables. Couscous is delicious and incredibly versatile, making it a fantastic choice for a wide range of dishes.
Ingredient Notes
Olive Oil: Use extra virgin olive oil for flavor and health benefits, or opt for milder oils like canola or sunflower.
Red Onion: Choose medium red onions for a sweet, vibrant flavor, or substitute with yellow or white ones.
Bell Pepper: Pick yellow bell peppers for color and sweetness, or use red or orange for similar appeal.
Carrot: Select firm, bright-colored carrots for taste and texture. Alternatively, use frozen carrots and them with the peas.
Garlic: Fresh garlic cloves are ideal, but you can substitute with ½ teaspoon of garlic powder or 1 teaspoon of jarred minced garlic.
Spices: Freshly ground spices enhance flavor; if unavailable, use a Moroccan spice blend like Ras el Hanout.
Frozen Peas: Convenient and vibrant, frozen peas can be replaced with fresh-shelled or other frozen veggies.
Chickpeas: Use canned chickpeas or cook dried chickpeas after soaking and boiling.
Piquante Peppers: Substitute with jarred roasted red bell peppers or pickled jalapenos if unavailable.
Stock: Opt for good-quality stock, using vegetable stock for vegetarian or vegan options.
Fresh Parsley: Adds brightness; use fresh cilantro or dried parsley as alternatives.
Instant Couscous: Convenient and easy, regular couscous, quinoa, rice, or gluten-free couscous can be used as alternatives.
Peppadew Peppers
For a wonderful kick of flavor in this dish, I used Peppadew® Piquante Peppers.
If you aren’t familiar with Peppadew®, they are amazing little, crispy Piquante Peppers with fantastic sweet heat. I love cooking with them; once you try them, you will too!
Step By Step Instructions
For the Vegetable Base
To make Vegetable Moroccan Couscous, heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat. Add the chopped red onion, bell pepper, and carrot, and sauté them until they reach your desired tenderness.
Once tender, add the garlic and sauté for about a minute, just long enough to release its fragrance.
Then add salt, pepper, ½ teaspoon of paprika, ½ teaspoon of ground coriander, ¼ teaspoon of turmeric, ½ teaspoon of celery salt, ½ teaspoon of ground cumin, and ⅛ teaspoon of ground cinnamon to the skillet.
For an extra kick of heat, add some cayenne pepper. Cook for about a minute until the spices are toasted and fragrant.
Next, add the 1 cup of frozen peas, the piquante peppers, and a can of drained chickpeas. Pour in the 1½ cups of stock.
Be sure to scrape any brown bits from the bottom of the pan, as these add an extra layer of flavor.
Cooking The Couscous
As the stock simmers and bubbles, fold in the handful of freshly chopped parsley, followed by 1 cup of instant couscous.
Gently mix the couscous into the vegetable medley, ensuring each grain is coated in the rich, spiced broth. Remove the skillet from the heat and let it stand for 5 minutes, allowing the couscous to absorb the liquid and transform into a fluffy, flavorful delight.
Once the liquid has been absorbed, grab a fork and gently fluff the couscous. Serve this magnificent Moroccan Spiced Vegetable Couscous in bowls or on a large platter, garnished with an extra sprinkle of fresh parsley.
Storage & Freezing Instructions ❄
Storage and Reheating: This dish stores well in the refrigerator for up to 4 days. Reheat in the microwave or stovetop over low heat, adding a splash of water or stock to keep it moist.
To Freeze: Cool the Vegetable Moroccan Couscous to room temperature. Then, transfer it into airtight, freezer-safe containers or heavy-duty freezer bags. Divide the couscous into portions for easy reheating. Stored properly, it should maintain its quality for up to 3 months.
Erren’s Top Tips
- This recipe can easily be adjusted to suit your desired level of spiciness. To make it milder, simply omit the cayenne pepper, or add more if you prefer a spicier kick.
- Customize Your Vegetables: Feel free to swap out or add your favorite vegetables to this dish. Zucchini, eggplant, or even cauliflower would make excellent additions.
- To make this recipe vegan, swap the chicken stock for vegetable stock.
- Short on time? To speed up the cooking of the onions, peppers, and carrots, add a little water (about a quarter cup) as it cooks to have them sweat instead of sauteing. This really speeds things up. Just be sure to cook out the water before moving onto the next step.
- For a healthier option, use whole-grain couscous. It will give you a boost in dietary fiber.
- For a bit of sweetness, try adding raisins or sultanas. They’re both common in Moroccan cooking.
Did you make this?
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Let’s Make Vegetable Moroccan Couscous
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped
- 1 yellow bell pepper chopped
- 1 carrot chopped into cubes
- 2 cloves garlic minced
- salt & pepper to taste
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ½ teaspoon celery salt
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- cayenne pepper optional, to taste
- 1 cup frozen peas
- 14 oz chickpeas (garbanzo beans) one can, drained
- 6 Peppadew Piquante peppers chopped, mild or hot
- 1½ cups chicken stock or vegetable stock
- A good handful fresh parsley chopped
- 1 cup instant couscous
Instructions
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Tips + Notes
- This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
- Read the package instructions for your couscous. If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
Nutrition Information:
*This is sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*
Update Notes: This post was originally published in August 2018. It was republished with new information and photos in 2023.
Liz says
Perfect use of couscous I have made this several times and love it, so simple but tasty.
Erren's Kitchen says
That is lovely to hear you’ve used this recipe a few times Liz!
Zoe K. says
I thought this was a very good recipe! The blend of spices was perfect. I didn’t have any chickpeas or frozen peas on hand, so I made it without.
I went ahead and didn’t add as much olive oil, as one reviewer suggested.
My only suggestion is to make sure your carrots are cut up smaller than the onion and pepper, as I always find that carrots take much longer to soften than the other vegetables.
Thank you so much for such an awesome recipe!! Will definitely make again, next time maybe even with some chickpeas and peas too 😉
Erren's Kitchen says
I’m so glad you enjoyed it, Zoe!
Delon says
Thank you for this excellent recipe. I added lime as someone suggested in the comments. Also added basil leaves and corn as I didn’t have chickpeas. It turned out great!
Erren's Kitchen says
No proble, glad you enjoyed it! Your added extra sound really good too!
Suzan says
I tried this recipe yesterday and we loved it. I added some lemon juice and it was delicious. Thank you for this wonderful recipe.
Erren's Kitchen says
Thank you, Suzan!
Jay says
How is this vegan if you are using chicken stock.
Erren's Kitchen says
Hi Jay, thank you for your question, if you keep reading this recipe gives you a vegan option also so it can be vegan also!
Kavya says
Was finding for couscous veg receipe and tis looks so yummy .Making it for tom lunch
Erren's Kitchen says
I’m glad you think so, Kavya!
Trish says
Just came across your recipe and it looked so good we had to try it for dinner. I didn’t have everything on hand so was forced to make some substitutions. Yellow onions, orange peppers…. We didn’t have peas so I added some yellow squash, which turned out to go great with the spices. I didn’t have stock on hand so I used water and added a package of Goya saffron seasoning. We didn’t have parsley on hand. Even with all the substitutions, this came out absolutely delicious. By chance, everything we added was orange or yellow and it came out looking like sunshine on a plate. Very pretty, though not as pretty as your pictures. My daughters loved it and said that it could be a good substitute for biryani (a family favorite) but lots easier to make. We will most definitely be making this again, probably numerous times. Next time I will plan ahead and get all the proper ingredients. Thank you for the lovely recipe!
Erren's Kitchen says
Thank you, Trish, yours does sound delicious too! I’m glad I could help and your feedback made my day!
Ntombi says
Wooow1 what a receipt it looks niiice
Erren's Kitchen says
Thank you Ntombi!
Sue Brown says
It looks delish. I have one question though. If I serve it hot can it also be frozen then be microwaved to thaw and be reheated? I am thinking about making a double batch.
Erren Hart says
Hi Sue, sorry for the late reply. You can try it, but I think you may end up with mushy couscous cooking it twice. Let me know how it goes if you try it.
Kristina Llewellyn says
I’ve just made it for lunch. Very good meal indeed. My husband was impressed. This one is definitely a keeper. Thank you!!
Erren Hart says
That’s wonderful to hear, Kristina! Thanks for the feedback!