Moroccan Vegetable Couscous
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.
Fluffy couscous topped with sweet roasted vegetables and chickpeas in a mild warm broth.
Nutrition per serving
Ingredients
Base
Vegetables
Protein
Liquid
Seasoning
Cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.