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Mediterranean Vegetarian Couscous - Moroccan-Style Vegetable Couscous


1 yellow zucchini, chopped

1 green zucchini, chopped

4 carrots, peeled and chopped

3 potatoes, peeled and chopped

1 onion, chopped

1 leek, chopped

2 celery stalks, chopped

½ butternut squash, peeled and chopped

6 tbsp canola oil



1 tbsp chicken broth powder

1 tbsp curcumin

1 cup chickpeas

1 cup couscous

3.5 cups water

Step-by-Step Instructions:

1. In a large pot over medium-high heat, saute the onion in 4 tbsp canola oil until fragrant. Then, add in the squash, zucchini, carrots, and potatoes. Season with spices and mix well. Then top with the leek and celery.

2. Add in 2.5 cups of water and boil for 15 minutes. Add in the chickpeas and boil for an additional 20 minutes.

3. In a separate saucepan, add in 1 cup couscous, 2 tbsp canola oil, 1 cup water, salt, and pepper. Mix and simmer for 5-6 minutes, or until the couscous is fluffy.

4. Plate the vegetables on top of the couscous.

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