Comment préparer

Heat 1 tablespoon of the olive oil in a wide, heavy skillet or shallow pot over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden. Add the garlic, cumin, coriander, and cinnamon, then stir for 30 seconds until fragrant.

Add the carrots and zucchini, season with a generous pinch of salt and black pepper, and toss to coat. Cook for 3 minutes, allowing the edges of the vegetables to pick up a little color.

Pour in the hot vegetable broth. Add the chickpeas and raisins, bring to a boil, then reduce the heat to low. Cover and simmer for 12 to 15 minutes, until the carrots are nearly tender and the broth tastes well seasoned.

Moroccan vegetables, chickpeas, and raisins simmering in spiced broth

Image générée par IA

Stir the couscous and the remaining 1 tablespoon olive oil into the simmering vegetables. Remove the pot from the heat, cover tightly, and let stand for 5 minutes so the couscous absorbs the broth.

Uncover and fluff the couscous gently with a fork, lifting the grains through the vegetables without crushing them. Fold in the chopped cilantro and taste, adding more salt or pepper if needed.

Fluffy couscous folded with Moroccan vegetables, chickpeas, raisins, and cilantro

Image générée par IA

Serve hot with lemon wedges and extra cilantro. Squeeze lemon over each portion just before eating to sharpen the sweet and savory flavors.

Pourquoi cette recette fonctionne

Simmering the vegetables, chickpeas, raisins, and spices together creates a savory-sweet broth that seasons every grain of couscous when it steams off the heat.

Conservation et réchauffage

Comment la conserver

Cool leftovers within two hours, then refrigerate in an airtight container for up to 4 days.

Comment la réchauffer

Reheat gently in a covered skillet with 1 to 2 tablespoons of water, stirring once, until steaming hot throughout; microwave portions covered, stirring halfway.