Moroccan-style spicy couscousMoroccan-style spicy couscousMoroccan-style spicy couscous

Couscous, mushrooms and chick peas make a delicious nutritious main meal.

Moroccan-style spicy couscous

Moroccan-style spicy couscous

AvatarCanning Homemade
SBcanning has found a nutritious, low-fat, meatless dish for dinner to spice up any cold day.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 4 people
Calories 350 kcal


  • 1 3/4 cups chicken broth (use alternate vegetable broth)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp hot red pepper flakes
  • 1 tbsp grated fresh ginger root
  • 2 cloves minced garlic
  • 12 fresh sliced mushrooms
  • 1 1/2 cups sliced carrots
  • 1 cup sweet red pepper, chopped
  • 1 (19 0z) can chick peas, drained and rinsed
  • 1/2 cup raisins
  • 1/4 cup chopped parsley
  • 1/3 cup toasted pine nuts
  • 1 cup whole wheat couscous


  • In a large saucepan, mix broth, cumin, coriander, hot chili pepper flakes, ginger root and garlic; bring mixture to a boil. Add mushrooms, carrots and onion and cook over medium heat 5 to 7 minutes.
  • Meanwhile, place the couscous in a medium bowl and pour 1 cup boiling water over it; cover and let sit for 5 minutes.
  • Add red peppers, chick peas and raisins to mushroom mix; cook 2 to 3 minutes until hot. Taste and add 1/4 tsp sea salt and pepper, if necessary. Stir in parsley.
  • Fluff couscous into individual serving dishes. Place vegetable mixture around the couscous and top with broth evenly distributed.
  • Garnish with pine nuts.
  • This is a terrific dish to serve on a day when you just don’t know what to make; it is so tasty, easy to make, low in calories and fat, and it is meatless. What more could we ask?
  • SBcanning’s scrumptious meal serves 4.
Keyword Moroccan-style spicy couscous, SBcanning