Moroccan Couscous

Moroccan Couscous


  • 2 TB olive oil
  • 1 green onions, chopped
  • 1 sweet red pepper
  • or 1 garlic clove, minced
  • or 1 tomato, chopped
  • and 1 zucchini, diced
  • 1 butter squash, diced
  • 2 carrots, peeled and diced.
  • 1 cup Chick peas, cooked
  • Salt and Pepper to taste
  • 1 TB Fresh parsley
  • 1 ½ tsp Signature Spices Moroccan Magic seasoning
  • then 1 c Couscous grain


  1. In a medium-size skillet sauté all the ingredients except the couscous for 5 minutes.
  2. Add enough water to the pan so that it covers one inch above the mixture. Cover and let cook over medium heat for 30 minutes or until carrots and squash are soft.
  3. Steam the couscous separately in a couscous steamer, or just follow directions on the couscous box.
  4. Pour vegetable mixture on top of the cooked couscous and serve.

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