Vegetable couscous: a perfect Moroccan summer recipe

The last thing you want on a hot day is a hot meal. Try this refreshing food instead and stay cool in the summer heat! Moroccan gastronomy gives us intense flavors and risky contrasts and is full of quick-cooking recipes. If you’re looking to incorporate a little more of Morocco into your own dishes, here are the hallmarks of authentic Moroccan cuisine.


Ingredients for Moroccan-Style Vegetable Couscous:

Meat or vegetable broth (250 ml)
Pumpkin (150 grams)
Zucchini (1 small)
Onion (150 grams)
Pepper (1 medium)
Couscous (250 grams)
2 cloves of garlic
Raisins (to taste)
Fresh coriander (one spoonful)
Curry, cinnamon, ginger and ground cumin
Olive oil
Salt and pepper



1: Wash all the vegetables and chop into small dice.

2: Fry the vegetables in a casserole without overcooking. In their raw form,  your vegetables hold a wealth of vitamins, minerals, and antioxidants that your body craves.

3: Before removing the vegetables from the fire, add spices and a handful of raisins. These will give a sweet touch to the dish and we advise you to put them to your liking.

4: Heat the broth and when it starts to boil, remove it from the heat. Add the couscous and leave it for 3 minutes completely covered in broth.

5: Add a spoonful of olive oil to the couscous and stir to prevent it from caking.

6: Finally add vegetables and a spoonful of coriander.


Cooking tips:

Traditionally, in Morocco a casserole is used to prepare couscous. However, if you do not have one, you can make your couscous more humid by adding more broth.

This dish is a perfect example of Moroccan cuisine because of the combination of sweet and salty notes. Of all the ingredients that are used in Moroccan cooking, perhaps none is as distinctive and important as the combinations of spices. Moroccan cuisine truly reflects a spectrum of regional and international flavors.


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