Moroccan Layered Vegan Couscous

Hannah Kaminsky

Moroccan Layered Vegan Couscous

Moroccan tradition says to serve couscous with seven vegetables, and we can’t wait to dive into this dish.

Serves: 4

This traditional, cinnamon-laced Moroccan dish is naturally vegan, and we could eat it every single day. We love this recipe, but you may use any vegetables you’d like. 

What you need:

2 tablespoons olive oil
2 carrots, cut into 1/4-inch slices
1 red bell pepper, seeded & cut into 1/4-inch dice
1 pound small zucchini, halved lengthwise, cut into 1/2-inch slices
1 bunch scallions, trimmed and cut into 1/2-inch pieces
1 pound plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
4 cups water
1 (16-ounce) can chickpeas, drained and rinsed
1 cup frozen peas, thawed
1/4 cup minced parsley or cilantro
1 (10-ounce box) couscous

What you do:

  1. Heat oil in a large saucepan. Add carrots and cook, covered, until softened, about 5 minutes. Stir in the red bell pepper, zucchini, scallions and tomatoes, along with the salt, cinnamon, turmeric and black pepper. Add water and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Add chickpeas, peas and parsley or cilantro, and cook 10 minutes longer. Keep warm while you prepare the couscous.
  2. Prepare couscous according to the package directions. Mound hot couscous onto a serving platter and surround with vegetables, using a slotted spoon. Taste broth to adjust the seasoning, adding more salt if necessary. Serve the broth on the side, and accompanied by a small bowl of harissa sauce if desired.
For more plant-based recipes like this, read:

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