Description
A hearty yet light dish combining spiced tomatoes and fluffy couscous, inspired by bold Moroccan flavors. Perfect for dinner and easy to make.
Ingredients
Scale
- 1 cup couscous (regular or whole wheat, or quinoa for gluten-free)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or smoked)
- 1/4 teaspoon ground cinnamon
- 2 cups vegetable broth (or chicken broth if not vegetarian)
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add the diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Stir well to combine.
- Lower the heat to a gentle simmer and let the tomato mixture cook for 10-12 minutes, stirring occasionally.
- Meanwhile, bring the vegetable broth to a boil in a medium pot. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
- Fluff the couscous with a fork and set aside.
- Once the tomato mixture is ready, stir in half of the chopped herbs. Taste and adjust seasoning as needed.
- Serve the tomato sauce over the couscous, or mix them together for a cohesive dish. Garnish with the remaining fresh herbs.
Notes
Toast the couscous for a nuttier flavor. Adjust spices to taste or add chili flakes for heat. The tomato base can be made ahead of time for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup per serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 4
- Protein: 6
Keywords: Moroccan, Tomato Couscous, Dinner Recipe, Vegetarian, Quick Meal, Healthy Recipe