Moroccan Couscous with Sauteed Carrots and Potatoes
Posted by Eliza Eats
Couscous, Onion, Raisins, Ground Cinnamon, Vegetable Broth, Parsley, Potatoes, Cayenne Pepper, Almonds, Salt, Carrots, Ginger, Olive Oil, Ground Cumin, Black Pepper, Garlic Cloves
Discover the Flavorful and Colorful Cuisine of Morocco with Couscous
Moroccan Couscous with Sauteed Carrots and Potatoes Recipe
Warm spices, tender vegetables, and crunchy almonds and raisins add flavor and texture to this Moroccan couscous recipe. It's a filling and healthy vegetarian dish that's ideal for a weeknight dinner or a weekend get-together.
Ingredients
- 1 cup couscous
- 1 onion, chopped
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups chicken or vegetable broth
- 2 tablespoons chopped fresh parsley
- 2 potatoes, peeled and cubed
- 1/4 teaspoon cayenne pepper
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 2 carrots, sliced
- 1/2 teaspoon ground ginger
- 2 tbsp olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
Time Needed
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Instructions
- Combine the couscous, broth, cinnamon, cumin, ginger, cayenne pepper, salt, and black pepper in a large mixing bowl.
- Allow to stand for 10 minutes, covered.
- Warm the olive oil in a large skillet over medium heat.
- Cook until the onion and garlic are softened, about 5 minutes.
- Cook for 10-12 minutes, or until the carrots and potatoes are tender.
- With a fork, fluff the couscous and fold in the raisins and almonds.
- Serve the couscous with the sautéed vegetables and fresh parsley on top.
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