Moroccan Couscous (or Rice)

READY IN: 30mins
Recipe by LUv 2 BaKE

A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".

Top Review by Rhiannon and Matt

We have 400g cans of chickpeas in Australia, so that's what i used. We didn't have any fresh tomatoes on hand, so used approx 200g of canned crushed toms. We liked it, but didn't love it. I think it could do with more spices/herbs.

Ingredients Nutrition


  1. Vegetable Mixture:.
  2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
  3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
  4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
  5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
  6. Stir in tomato and parsley.
  7. Couscous:.
  8. In separate bowl pour 1 cup boiling water over couscous.
  9. Cover and let stand 5 minutes; fluff with a fork.
  10. If you are having rice, cook according to directions.
  11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

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