How to Make Israeli Moroccan Couscous - A Step-by-Step Guide

Israeli Moroccan couscous is a delicious and flavorful dish that combines the best of both Israeli and Moroccan cuisine. This dish is a unique fusion of two rich culinary traditions, and the result is a mouthwatering combination of spices, herbs, and textures. This dish is a perfect representation of the Mediterranean diet, with its use of fresh vegetables, olive oil, and whole grains.

Israeli couscous, also known as pearl couscous, is larger and chewier than traditional couscous. It ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cups vegetable broth
  • 2 carrots, peeled and julienned
  • 2 turnips, peeled and julienned
  • 1 sweet potato, julienned
  • 1 zucchini, julienned
  • 1 red bell pepper, julienned
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can tomato sauce
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1 pinch saffron
  • 1 pinch curry powder
  • 2 cups uncooked couscous

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  • Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  • 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.
  • Nutrition

    282 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 634mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 39mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 549mg