Moroccan-Inspired Couscous
DR Delicacy
4-6
15 minutes
30 minutes
Moroccan
Main Course
Elevate your meals with this Moroccan-Inspired Couscous recipe, featuring fluffy couscous, savory meatballs, and flavorful merguez sausages in a rich vegetable broth. A comforting, spice-infused dish perfect for any occasion. Try this easy and hearty recipe today!
Ingredients
- 2 cups of water
- 2 cups of dried couscous
- Salt to taste
- Olive oil or butter (for fluffing couscous)
- Meatballs of your choice (we used Central Market)
- Merguez Sausages
- 1 can of chickpeas (drained and rinsed)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 2 carrots, diced
- 1 can of crushed tomatoes
- 4 cups vegetable or chicken broth
- Harissa powder or Ras el hanout
- Saffron
- Cumin
- Ground Ginger
Directions
Place the dried couscous in a microwave-safe bowl. Add 2 cups of water and a pinch of salt. Cover the bowl and microwave for 3-4 minutes or until the couscous is fluffy and cooked. Fluff the couscous with a fork, drizzle with olive oil or a pat of butter, and set aside.
In separate pans, heat olive oil over medium-high heat. Cook the meatballs and merguez sausages until they're browned and cooked through. Set them aside.
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant. Add diced celery, zucchini, carrots, and chickpeas. Sauté for a few minutes until the vegetables begin to soften. Stir in crushed tomatoes, vegetable or chicken broth, cumin, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
In a serving bowl, create layers of flavor. Start with a bed of fluffy couscous. Arrange the cooked meatballs and merguez sausages on top. Ladle the hearty vegetable and tomato soup over the couscous and meats.
