Moroccan Couscous

Perfect for days when you’re feeling a little under the weather, this couscous will provide a variety of spices that will surely warm you up (and your soul 😉


  • 1 tbsp of olive oil
  • 1 medium onion, diced
  • 2 cloves garlic pressed
  • 2-3 tbsp tomato paste
  • 1 tbsp sambal oelek (sub for harissa)
  • 1 tsp cinnamon
  • 1/4 tsp ginger (fresh or powdered will do)
  • 2 cups of vegetable broth
  • 500g of chopped squash/ pumpkin (sub for yams)
  • 500g of potatoes peeled and chopped
  • 3 large (or 4 medium) zucchinis
  • 4 medium carrots peeled 
  • 2 cups cabbage
  • 1/3 cup dried apricots (optional)
  • 1/4 cup raisins
  • 1/4 cup cilantro fresh
  • 1/2 tsp salt and pepper
  • 1 can of chickpeas drained
  • 1 1/2 cups dry – (sub for rice or quinoa for gluten free) 


  1. In a large pot over medium heat, saute the onion and garlic with the olive oil until soft and fragrant.
  2. Next, stir in the tomato paste, harissa, and spices (cinnamon, ginger, salt & pepper). Add in 1/2 of the veggie broth and stir until smooth. Allow it to come to a boil.
  3. Now, add in the remainder of ingredients apart from the couscous and chickpeas (squash, potatoes, zucchini, carrots, cabbage, apricots, raisins and cilantro). Stir until combined.
  4. Add the remaining 2 cups of broth and bring to a boil.
  5. Reduce the heat and cover the pot. Simmer for about an hour, stirring gently 2 times during cooking period. You will know that it has finished cooking once all the vegetables are fully tender. Once so, remove from heat.
  6. Then, add in your chickpeas to the pot and simmer for another 5 minutes until heated through.
  7. In the meantime, prepare the couscous (according to package instructions).
  8. To serve, place the cooked couscous onto a large plate and top with the vegetable stew. Enjoy!

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