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How to Make Vegan Moroccan Couscous with Raisins and Vegetables - A Step-by-Step Guide

When it comes to comfort food, nothing beats a hearty and flavorful couscous dish. And if you're looking for a vegan option that is packed with delicious flavors and wholesome ingredients, then our Vegan Moroccan Couscous with Raisins and Vegetables is the perfect recipe for you.

This traditional Moroccan dish is a vibrant and aromatic blend of savory and sweet flavors, all coming together in a bed of fluffy, perfectly cooked couscous. The combination of vegetables, nuts, and raisins ...

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, chopped, divided
  • 4 teaspoons ground cumin
  • 1 teaspoon chile powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 6 cups vegetable stock
  • 1 (14.5 ounce) can diced tomatoes
  • ½ pound pumpkin, cut into chunks
  • 1 small sweet potato, cut into chunks
  • 2 stalks celery, sliced
  • 1 carrot, cut into chunks
  • 1 turnip, cut into chunks
  • 3 ½ ounces fresh green beans, cut into 1/2 inch pieces
  • salt and freshly ground black pepper to taste
  • 1 zucchini, cut into chunks
  • 1 (14 ounce) can garbanzo beans, drained
  • 10 ½ ounces couscous
  • 1 cup raisins
  • 1 cup boiling water
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 2 teaspoons hot chile sauce
  • 1 tablespoon orange flower water, or more to taste
  • 1 pinch ground cinnamon

Information

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
  • Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
  • Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
  • Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
  • Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
  • Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

    • Nutrition

    395 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 591mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 9g
    • Total Sugars: 20g
    • Protein: 11g
    • Vitamin C: 24mg
    • Calcium: 122mg
    • Iron: 4mg
    • Potassium: 769mg

    Categories

    Vegan recipes
    Moroccan recipes
    Couscous recipes
    Raisin recipes
    Vegetable recipes