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Morrocan Couscous and Vegetable Bowl

30 min. | 654 kcal | easy |
Family, Vegetarian, Favorite
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1. Setup Cut the zucchini into small cubes. Thinly slice the onion. Cut the tomatoes in half. Chop the garlic. Zest the lemon and slice in half. Chop the herbs. Drain and rinse the chickpeas.
2. Cook the couscous Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Pour in the couscous, cover and remove from the heat. Let the couscous absorb the liquid for 5-6 minutes. Break up the couscous with a fork. Add the chickpeas, herbs, a drizzle of oil, salt and pepper.
3. Toast the almonds Heat a skillet over medium-high heat. Toast the almonds 2-3 minutes until colored. Remove from the pan.
4. Cook the vegetables Add a drizzle of oil to the pan. Add the onion, zucchini, tomatoes, spices and 1 tbsp. of butter. Cook 5-6 minutes. Add salt and pepper.
5. Mix the sour cream Mix the sour cream with the garlic, lemon zest and juice of half a lemon.
6. Plate your dish Serve the couscous and garnish with the vegetables, almonds and sour cream. Otherwise, you can let everything on the table and let everyone help themselves. Bon appétit!
180 ml Couscous
0.5 unit Chickpeas
1 unit Cherry Tomatoes
1 unit Zucchini(s)
0.5 unit Red Onion(s)
30 g Slivered Almonds
2 unit Sour Cream
1 unit Garlic Clove(s)
0.5 unit Lemon
1 unit Fresh Mint and Parsley
15 ml Spice Mix(paprika,cumin powder,onion powder)
What you need pot, pan, bowls, strainer
654 kcal
% daily value
% daily value
carbohydrate 95g
fat 21g
cholesterol 5mg
fiber 16g
protein 25g
saturated 3g
sodium 307mg
sugar 13g
trans 0g