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Israeli Moroccan Couscous

Israeli Moroccan Couscous

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
CIGALL

CIGALL

The vegetables can be cubed, but will take longer to cook.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  2. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  3. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  4. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
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Reviews

Serena
149

Serena

1/27/2007

I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference.

KRISARAI
32

KRISARAI

6/27/2005

Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting, and he was only 12!

Asthar
25

Asthar

3/2/2007

When I made this recipe, it came out almost like my grandmother makes it. However, I omitted the tomato sauce entirely (I planned on adding tomatoes, but forgot) and I added the spices I know she uses: cumin, turmeric, paprika, and curry powder. I wish I hadn't added the cinnamon; it tasted weird.

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