The vegetables can be cubed, but will take longer to cook.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

282.2 calories; 9.4 g protein; 55.2 g carbohydrates; 0 mg cholesterol; 634.3 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2007
I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference. Read More
(164)

Most helpful critical review

Rating: 1 stars
08/09/2011
Nothing special here Read More
(6)
82 Ratings
  • 5 star values: 43
  • 4 star values: 20
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
01/27/2007
I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference. Read More
(164)
Rating: 4 stars
01/27/2007
I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference. Read More
(164)
Rating: 5 stars
06/27/2005
Easy excellent low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting and he was only 12! Read More
(35)
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Rating: 4 stars
03/02/2007
When I made this recipe it came out almost like my grandmother makes it. However I omitted the tomato sauce entirely (I planned on adding tomatoes but forgot) and I added the spices I know she uses: cumin turmeric paprika and curry powder. I wish I hadn't added the cinnamon; it tasted weird. Read More
(28)
Rating: 4 stars
08/07/2003
This is the closest recipe I've found to the couscous I ate in Paris at a little Moroccan restaurant. The only changes I made were to omit the sweet potatoes and to use diced tomatoes instead of tomato sauce. I also cut the vegetables into big chunks but that's only because of personal preferance. A great (and simple) recipe! Read More
(18)
Rating: 5 stars
09/01/2010
Moroccan and Israeli couscous are two different things. Israeli couscous is much larger while Moroccan is fine milled making it quite small. It's an easy mistake and I mean no offense just sharing knowledge:) Read More
(13)
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Rating: 5 stars
07/24/2003
This is a super recipe if you're looking for a filling savory dish that is low in fat and calories (I omitted the turnips...). I think I cut the sweet potato too thin and would suggest cutting this veggie a bit larger; it easily breaks down while cooking. Enjoy! It's a good one. Read More
(13)
Rating: 5 stars
04/06/2004
What a great tasting combination of healthy ingredients. A perfect way for me to get more vegetables in my diet. I loved how all the different flavors tasted together. My husband and I were a little skeptical about the turnip at first but it didn't have a strong flavor at all. Will definetely make it again. Read More
(8)
Rating: 5 stars
11/01/2005
I thought this recipe was excellent. It was hearty and mildly spicy (just right). I used no zucchini (I had none) and 1/4 tsp curry powder. It came out just right. It was very tasty and easy to make. The only negative comment came from my husband who wanted rice instead of couscous. Too bad! I loved it!!! Read More
(8)
Rating: 5 stars
01/11/2010
If you're looking for vegetarian dishes to add to your menu this is a very good one. I followed some of the hints from other reviewers particularly the gal who married a Moroccan! It makes a lot so take that into consideration. Was gifted with a tajine and have been looking for ways to use it.....while not totally necessary it makes a nice presentation. For my taste...lose the cinnamon and use a pince of Ras el Hanout. Added cabbage and used a can of diced tomatoes instead of the tomato sauce. Definitely will make again. Americans eat toooooo much meat! Read More
(7)
Rating: 1 stars
08/09/2011
Nothing special here Read More
(6)