How to Make the Perfect Moroccan Vegetable Couscous
Moroccan · Easy · 30 min · 4 servings
This vibrant Moroccan-style couscous dish is loaded with sweet butternut squash and chickpeas in a warmly spiced but completely mild and fragrant broth that children genuinely enjoy. It is a wonderful way to introduce North African flavors using simple pantry ingredients that cook in no time.
Why this recipe works
This Moroccan Vegetable Couscous recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups instant couscous
- 2 cups diced butternut squash
- 1 can chickpeas drained and rinsed
- 2 cups low sodium vegetable broth
- 1 tsp ground cinnamon
- 2 tbsp olive oil
Step by step instructions
Step 1: Roast the Squash
Preheat the oven to 425 degrees Fahrenheit. Toss the diced butternut squash with one tablespoon of olive oil and spread in a single layer on a baking sheet. Roast for 20 minutes until tender and lightly caramelized at the edges.
Step 2: Simmer the Chickpeas
While the squash roasts, heat the remaining olive oil in a medium saucepan over medium heat. Add the chickpeas and ground cinnamon and stir for 2 minutes. Pour in the vegetable broth and bring to a gentle simmer for 5 minutes.
Step 3: Cook the Couscous
Remove the saucepan from the heat and stir in the dry instant couscous. Place a lid on the pan and let the couscous steam for 5 minutes without lifting the lid. Fluff with a fork when the time is up.
Step 4: Assemble and Serve
Fold the roasted butternut squash gently into the fluffy couscous and chickpea mixture. Taste and season lightly with salt. Divide into bowls and serve warm. A drizzle of extra olive oil on top is a lovely finishing touch.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- butternut squash → sweet potato cubes which roast in the same time and have a similar sweetness
- instant couscous → quick-cooking quinoa for a gluten-free protein-rich alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Lifting the lid while the couscous is steaming which releases the steam and results in uneven cooking
- Skipping the roasting step and adding raw squash directly to the broth so it does not get those sweet caramelized edges
Nutrition facts
Per serving: 380 calories, 12g protein, 64g carbs, 8g fat, 9g fiber.
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