Couscous with Moroccan Spiced Vegetables
This delightful Moroccan-inspired dish combines the fragrant spices of cumin, paprika, and coriander with a variety of vibrant vegetables such as carrots, parsnips, and butternut squash. Enhanced with the sweetness of dried figs and served over fluffy couscous, this dish is both hearty and adaptable. Perfect for a cozy dinner, it reflects the rich flavors of North African cuisine while staying simple and quick to make.
4
Servings
300
Calories
12
Ingredients
Ingredients
carrots
2 (chunky cubes)
parsnips
2 (chunky cubes, core removed)
butternut squash
450 g (chunky cubes)
onion
1/2 (divided into leaves)
olive oil
3 tablespoons
vegetable stock cube
1
couscous
200 g
dried figs
125 g (halved)
ground cumin
1/2 teaspoon
paprika
1/2 teaspoon
ground coriander
1/4 teaspoon
coriander leaves
5 (to garnish, to taste)
Instructions
1
Heat the olive oil in a large skillet over medium heat. Add the carrots, parsnips, butternut squash, and onion. Fry for 5 minutes, stirring occasionally until the vegetables start to soften.
2
Reduce the heat to low, cover the skillet, and let the vegetables cook for 10 more minutes until they are tender.
3
Meanwhile, dissolve the vegetable stock cube in 350 ml of boiling water. Pour the hot stock over the couscous in a heatproof bowl. Cover and let it stand while the vegetables continue to cook.
4
Once the vegetables are tender, add the ground cumin, paprika, ground coriander, dried figs, and 150 ml of boiling water. Season with salt and pepper to taste. Simmer the mixture for an additional 5 minutes to blend the flavors.
5
Fluff up the couscous with a fork, then gently stir in the fresh coriander leaves.
6
Serve the spiced vegetables over the prepared couscous, garnishing with additional coriander if desired.
Nutrition Information
10g
Fat
45g
Carbs
6.25g
Protein
6.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Couscous with Moroccan Spiced Vegetables?
It is a fragrant, North African-inspired dish featuring a medley of carrots, parsnips, and butternut squash seasoned with Moroccan spices and served over fluffy couscous.
Is this recipe vegetarian-friendly?
Yes, this dish is 100% vegetarian and vegan as it uses vegetable stock and plant-based ingredients.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary spices used in this dish?
The dish is flavored with a blend of ground cumin, paprika, and ground coriander.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What vegetables are included in the stew?
The main vegetables are carrots, parsnips, butternut squash, and onion.
What is the preparation method for the parsnips?
Parsnips should be cut into chunky cubes with the core removed.
How is the couscous prepared?
The couscous is prepared by pouring 350 ml of boiling vegetable stock over it and letting it stand covered until fluffy.
What provides the sweetness in this recipe?
Dried figs provide a natural sweetness that complements the savory Moroccan spices.
How much protein is in each serving?
Each serving provides about 6.25g of protein.
What type of oil is recommended for frying?
The recipe calls for 3 tablespoons of olive oil.
How much fiber does this dish contain?
This dish is a good source of fiber, providing 6.25g per serving.
Can I use a different garnish instead of coriander?
Yes, while fresh coriander leaves are recommended, you can adjust the garnish to your personal taste.
How long should the vegetables fry initially?
The vegetables should be fried in olive oil for 5 minutes until they start to soften.
What is the total fat content per serving?
Each serving contains 10g of fat.
How much liquid is added to the spice mixture?
After adding the spices and figs, 150 ml of boiling water is added to the skillet to simmer.
How many carbohydrates are in this recipe?
There are 45g of carbohydrates per serving.
What should I do if I do not have butternut squash?
You can substitute butternut squash with sweet potatoes or pumpkin for a similar texture.
Is this recipe considered a quick meal?
Yes, with a preparation and cooking time that is relatively short, it is tagged as a quick and easy recipe.
What is the category of this recipe?
This recipe is categorized as a Stew.
How should the onion be prepared?
The onion should be divided into leaves for this specific recipe.
How do I ensure the couscous is not clumped?
Fluff the couscous with a fork after it has absorbed the liquid and before stirring in the coriander.
Can I add more spices if I want it hotter?
Yes, you can increase the paprika or add a pinch of cayenne pepper if you prefer a spicier profile.
What kind of vegetable stock is used?
The recipe uses one vegetable stock cube dissolved in boiling water.
How many dried figs are needed?
The recipe requires 125g of dried figs, halved.
Should the skillet be covered during cooking?
Yes, cover the skillet and reduce heat to low for 10 minutes to allow the vegetables to become tender.
Is this a traditional Moroccan dish?
It is a Moroccan-inspired dish that uses traditional flavors and ingredients from North African cuisine.
What is the texture of the vegetables in this dish?
The vegetables are cut into chunky cubes and cooked until tender but not mushy.
How much ground cumin is required?
The recipe calls for 1/2 teaspoon of ground cumin.
What is the final step before serving?
The final step is to serve the spiced vegetable mixture over the fluffed couscous and garnish with extra coriander.