Marrakesh Couscous

Marrakesh Couscous created by CaliforniaJan

In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy

Ready In:
1hr 18mins
Serves:
Units:

ingredients

directions

  • Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
  • Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
  • Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
  • Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
  • Remove from heat and stir in the parsley; taste to adjust seasonings.
  • Serve hot, cold, or at room temperature.
  • *Can add a can of drained chickpeas for protein.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy"

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  1. CaliforniaJan
    Marrakesh Couscous Created by CaliforniaJan
  2. CaliforniaJan
    This is a fantastic couscous, full of great veggies and good spices. I'll definitely make it again. I served it with "Recipe #479326".
  3. ratherbeswimmin
    In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy
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