Taste of Morocco

READY IN: 25mins
Recipe by Mirj2338

Very exotic, but amazingly simple. A great veggie/vegan main course or a perfect side dish.

Top Review by Kristen M.

I served this as a main course at my vegan dinner party for 12. Everyone loved it, even the men! (And even me, who doesnt like sweet potatoes!) It gives off a wonderful aroma of spices that fill the house while it is cooking. One of my guests has traveled a lot with the Peace Corps, and she commented that this was exactly like a homemade dish she was served very often while she was overseas. Just be careful not to burn the couscous when updating the recipe to 12 -- use a BIG pot! :)

Ingredients Nutrition


  1. Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
  2. Use water as necessary to keep the vegetables from sticking.
  3. Drain and rinse the chick peas.
  4. Add the spices, chick peas, and peppers to the pan.
  5. Cover and cook for about 5 minutes.
  6. Meanwhile, place the couscous and raisins in another saucepan.
  7. Add enough water so that the couscous is covered by about 1/2 inch.
  8. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
  9. Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
  10. Serve the bean-pepper stew over the couscous.

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