Spiced Moroccan Couscous Delight
This Spiced Moroccan Couscous Delight is a vibrant and aromatic dish that encapsulates the rich flavors of North African cuisine. Inspired by traditional recipes, this dish features fluffy couscous infused with a medley of aromatic spices including cumin, turmeric, and cinnamon, combined with a flavorful sauce of pureed tomatoes and sweet currants. Perfect as a side dish or a satisfying vegetarian main course, it's sure to impress your guests with its exotic taste and inviting aroma. Serve it warm, garnished with fresh herbs or a squeeze of lemon for an extra zing, making it an ideal accompaniment to any Mediterranean meal.
N/A
Servings
400
Calories
17
Ingredients
Ingredients
olive oil
1 tablespoon (none)
onion, chopped
1 cup (none)
garlic cloves, minced
6 (none)
cumin seed
1 teaspoon (lightly toasted and ground)
turmeric
1 teaspoon (none)
cinnamon
1/2 teaspoon (none)
ground coriander
1/2 teaspoon (none)
cayenne
1/4 teaspoon (none)
paprika
1/2 teaspoon (none)
light vegetable broth
2 cups (none)
small tomatoes, peeled and pureed
3 (peeled and pureed)
dried currants
1/3 cup (none)
lemon juice
1-2 tablespoons (fresh; lime may be used instead)
water
1 1/2 cups (none)
butter
1 tablespoon (none)
salt
1/2 teaspoon (none)
couscous
2 cups (none)
Instructions
1
In a non-stick pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
2
Stir in the toasted and ground cumin, turmeric, cinnamon, coriander, cayenne, and paprika, cooking for an additional 2 to 3 minutes. This will enhance the spices' flavors.
3
Pour in the vegetable broth, tomato puree, and dried currants. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
4
Off the heat, stir in the fresh lemon or lime juice according to your taste preference. If planning to reheat later, add the citrus juice just before serving.
5
To prepare the couscous, combine the vegetable broth, water, butter, and salt in a medium skillet. Bring the mixture to a rolling boil.
6
Once boiling, reduce the heat to a simmer and gently stir in the couscous. Cover the skillet tightly and leave on the lowest heat for about 5 minutes.
7
Remove the skillet from the heat and leave it covered for an extra 2 minutes to allow the couscous to finish cooking.
8
Fluff the couscous with a fork, separating the grains. Serve with the spiced sauce on top or mixed in, and garnish as desired.
Nutrition Information
6.9g
Fat
71.3g
Carbs
7.5g
Protein
6g
Fiber
3.1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Moroccan Couscous Delight?
It is a vibrant and aromatic North African dish featuring fluffy couscous infused with cumin, turmeric, and cinnamon, served with a tomato and currant sauce.
Is this Moroccan couscous recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat products.
Can I make this dish vegan?
Yes, the recipe can be made vegan by substituting the one tablespoon of butter with olive oil or a plant-based butter alternative.
How many calories are in a serving of this couscous?
There are approximately 400 calories per serving.
What are the primary spices used in this recipe?
The main spices include toasted cumin, turmeric, cinnamon, ground coriander, cayenne, and paprika.
How much protein does this dish contain?
This dish provides 7.5g of protein per serving.
What is the fiber content of the Spiced Moroccan Couscous Delight?
Each serving contains 6g of dietary fiber.
How many garlic cloves are required?
The recipe calls for 6 minced garlic cloves.
How should the cumin seeds be prepared?
The cumin seeds should be lightly toasted and ground before being added to the pan.
Can I use lime instead of lemon?
Yes, lime juice may be used as a substitute for lemon juice according to your taste preference.
What type of dried fruit is used in the sauce?
The recipe uses 1/3 cup of dried currants for a touch of sweetness.
How long should I sauté the onions and garlic?
You should sauté the onion and garlic in olive oil for about 5 minutes until the onion is soft and translucent.
How long does the tomato sauce need to simmer?
The sauce should simmer for 10 minutes to allow the flavors of the broth, tomato puree, and currants to meld.
How do I prepare the tomatoes for the sauce?
The 3 small tomatoes should be peeled and pureed before being added to the vegetable broth.
What is the total carbohydrate count?
There are 71.3g of carbohydrates per serving.
How much fat is in this dish?
The dish contains 6.9g of total fat.
What is the process for cooking the couscous grains?
Bring the broth, water, butter, and salt to a boil, stir in the couscous, cover, and cook on the lowest heat for 5 minutes.
How long should the couscous sit after cooking?
After the initial 5 minutes of cooking, remove from heat and leave it covered for an extra 2 minutes.
Should I fluff the couscous?
Yes, you should fluff the couscous with a fork to separate the grains before serving.
What is the sugar content of this recipe?
This recipe contains 3.1g of sugar per serving.
How many ingredients are in this recipe?
There are a total of 17 ingredients used in this recipe.
What kind of broth is recommended?
The recipe suggests using a light vegetable broth.
Is this dish considered spicy?
Yes, it is tagged as spicy due to the inclusion of cayenne and paprika.
How should I garnish the finished dish?
It is recommended to garnish with fresh herbs or a squeeze of lemon for extra zing.
Can this be served as a side dish?
Yes, it is perfect as either a side dish or a satisfying vegetarian main course.
When should I add the citrus juice if I am reheating the dish later?
If planning to reheat later, you should add the citrus juice just before serving rather than during initial preparation.
How much couscous is needed?
The recipe requires 2 cups of couscous.
Why are the spices cooked for 2 to 3 minutes before adding liquid?
Cooking the spices briefly in oil helps to enhance and bloom their flavors.
How much salt is included?
The recipe uses 1/2 teaspoon of salt.
What category of cuisine does this fall under?
This dish is categorized under Moroccan, North African, and Mediterranean cuisines.