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Vegan recipes / 

Moroccan Couscous


Moroccan Couscous

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Tempo de preparo

20 min(s)


4 servings


  • Medium onion, diced | 1 unit(s)
  • Red bell pepper, diced | 1 unit(s)
  • Yellow bell pepper, diced | 1 unit(s)
  • Carrots, cut into cubes | 1 unit(s)
  • Chopped Chili Pepper (optional) | 1 unit(s)
  • Raisins (optional) | 1 tablespoon
  • Small zucchini, cut into cubes | 1 unit(s)
  • Moroccan Couscous | 2 cup
  • Salt and spices |  to taste


  1. This recipe is very easy to make and is delicious. It can serve as an accompaniment to several things. First of all I made some vegetable broth with broccoli stalks, cabbage and parsley that I had frozen, half an onion, two cloves of garlic and a small carrot. I let it boil in half a liter of water for 20 minutes. In a glass container I put a cup of couscous and the same amount (1 cup) of hot vegetable broth. Leave to soak for 5 minutes. After this time, stir the couscous with a spoon so that it does not stick and so that it is very loose. In a pan, quickly sauté the onion for about two minutes. Then add the peppers and pepper and sauté for two more. Add the zucchini and carrots and sauté for another two minutes (the idea is to leave them almost raw to get crispy). But if you prefer, you can sauté a little longer until the vegetables soften a little more. Then just add the already hydrated coucous, hit the salt and put the green smell. Good appetite 😁😋🌿

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