Moroccan Couscous

It is a pleasure to share the spiced flavors of Moroccan Couscous! Here’s how to prepare it:

Ingredients

• 250g of precooked couscous
• 500ml of vegetable or chicken broth
• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 zucchini, diced
• 1 carrot, diced
• 100g of cooked chickpeas
• 1 red pepper, diced
• 1 teaspoon of mixed spices (such as cumin, coriander, turmeric, and cinnamon)
• Salt and pepper, to taste
• Fresh coriander, chopped
• Toasted almonds, for garnish

Preparation

1. Begin by heating the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until they become translucent.
2. Add the spices and continue to sauté for about 1 minute, until they become aromatic.
3. Add in the vegetables (zucchini, carrot, and red pepper) and cook for about 5 minutes, or until they start to soften.
4. Stir in the chickpeas and cook for another 2-3 minutes.
5. Bring the broth to a boil and pour it over the couscous in a large bowl, cover with a lid or plastic wrap, and let sit for 5 minutes.
6. Uncover the couscous and fluff it with a fork. Gently mix the couscous with the vegetable and chickpea mixture.
7. Taste and adjust for salt and pepper if needed.
8. Sprinkle with chopped fresh coriander and toasted almonds before serving.

In Italy, Moroccan spices are not always readily available, but you can always give the dish a personal touch, perhaps using more familiar Mediterranean herbs like rosemary or thyme if you prefer.

Moroccan Couscous is a colorful and flavorful dish that lends itself to variations in both spices and vegetables, feel free to adapt it to your taste or to the ingredients you have at hand.

Curiosity

Couscous is a very versatile dish, and each region of Morocco has its own version, with different vegetables, spices, and sometimes the addition of meat or fish. The best-known version includes lamb and a variety of vegetables and is often served during holidays or special occasions.