Moroccan Vegetable Couscous

READY IN: 25mins
Recipe by KmartKlutz

Couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks quickly. From Cooking at a Glance - Vegetables & Grains.

Top Review by Chef Kate

This was very good, but under-spiced; I felt it really needed a little lemon and a bit of heat--not extreme but some pepper. However, the vegetables were delicious and still crisp and fresh tasting.

Ingredients Nutrition


  1. In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
  2. Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.

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