Fragrant Moroccan Seven Vegetable Couscous with Chickpeas

Introduction

Escape into the vibrant flavors and aromas of Morocco with this tantalizing Fragrant Moroccan Seven Vegetable Couscous with Chickpeas. This delectable dish is a symphony of tender vegetables, succulent chickpeas, and savory spices that will transport your taste buds to a North African paradise. Packed with nutrition and bursting with flavors, this couscous is perfect for a satisfying lunch, dinner, or even a hearty breakfast.

Ingredients

For the Couscous:

• 1 cup Israeli or pearl couscous
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Vegetables:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and halved
• 1 (15-ounce) can chickpeas, drained and rinsed

For the Spices:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon saffron threads (optional)
• Salt and black pepper to taste

Steps

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, olive oil, and salt. Reduce heat to low, cover, and simmer for about 10 minutes, or until the couscous is tender and the liquid is absorbed.
2. Sauté the Vegetables: While the couscous cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Add the carrots, celery, bell pepper, zucchini, and green beans. Cook, stirring occasionally, until the vegetables are tender-crisp, about 10 minutes.
3. Add the Chickpeas and Spices: Stir in the chickpeas and spices. Cook for an additional 2-3 minutes, or until the spices are fragrant.
4. Combine the Couscous and Vegetables: Fluff the couscous with a fork and transfer it to the skillet with the vegetables. Stir to combine.
5. Simmer: Reduce heat to low, cover, and simmer for about 5 minutes, or until the couscous is heated through and the flavors have melded.
6. Season to Taste: Taste and season with additional salt and black pepper as needed.
7. Garnish and Serve: Garnish with fresh cilantro or parsley, if desired. Serve hot and enjoy!

Tips

• For a richer flavor, use homemade vegetable broth instead of store-bought.
• Add other vegetables to your liking, such as butternut squash, sweet potatoes, or peas.
• If you don't have saffron threads, you can use a pinch of ground saffron powder instead.
• Serve the couscous with a side of your favorite Moroccan dipping sauce, such as harissa or chermoula.

FAQ

Q: Can I use quick-cooking couscous?
A: Yes, you can use quick-cooking couscous. Just follow the package directions for cooking times.

Q: How can I make this dish vegan?
A: To make this dish vegan, omit the saffron threads and use vegetable broth instead of chicken broth.

Q: Can I make this dish ahead of time?
A: Yes, you can make this dish up to 3 days ahead of time. Simply store it in the refrigerator and reheat it before serving.