Quick Weeknights · Moroccan
Moroccan Vegetable Couscous
Steamed semolina grains served with a selection of fresh, seasonal vegetables for a light but filling meal.
Why This Works
Steeping the couscous in seasoned broth instead of water ensures every grain is flavorful.
The Upgrade
Top with a spoonful of preserved lemon harissa paste.
Chef's Secret
Michelin TechniqueAlways fluff with a fork rather than a spoon to maintain the light, airy texture.
Ingredients
Total time including resting: 30 min
Directions
In a bowl, combine couscous, turmeric, cumin, salt, and oil. Pour boiling broth over it.
1 minCover tightly and let sit until all liquid is absorbed and grains are fluffy.
5 minSauté carrots and zucchini in a pan with a little oil until just tender-crisp.
8 minAdd chickpeas and heat through until piping hot.
3 minFluff the couscous with a fork, breaking up any clumps.
2 minToss the vegetables and chickpeas into the couscous.
1 minFinish with a heavy scattering of fresh parsley and serve immediately.
Wine Pairing
Rosé
Rosé
The BottleDomaine Tempier Bandol Rosé
A structural, savory Rosé from Provence provides the necessary breadth to cover a wide variety of seasonal vegetables. Its dryness ensures the wine remains refreshing while the depth of flavor stands up to the semolina base.
Nutrition per Serving
340
calories
10g
protein
62g
carbs
5g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Harissa-Spiced Lamb Chops
Pan-sear thin lamb chops for a quick, high-protein addition that makes the vegetable couscous a full feast.
Ingredients
Directions
Pat lamb chops dry and season lightly with salt.
Whisk harissa, olive oil, minced garlic, and lemon juice in a small bowl to create a marinade.
Coat the chops thoroughly in the harissa mixture and allow to rest for 5 minutes.
Heat a heavy-bottomed cast-iron skillet over high heat until smoking.
Sear the chops for 2 minutes per side until deeply charred and medium-rare.
Remove from heat, rest for 3 minutes, and serve immediately alongside the couscous.
Side Dish
Fresh Tomato Salad
Diced tomatoes with parsley and olive oil offer a bright, acidic burst that refreshes the palate.
Ingredients
Directions
Core the tomatoes and dice into uniform 0.5-inch cubes.
Place tomatoes in a chilled mixing bowl.
Fold in the chopped parsley, olive oil, and lemon juice gently to maintain tomato structure.
Season with flaky sea salt and cracked black pepper.
Allow the salad to macerate for 5 minutes at room temperature before serving.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.