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Healthy Recipe: Moroccan Couscous

Chef Hicham Moroccan Couscous


1 Tablespoon  Vegetable Oil

½ each Onion, diced

1 each Roma tomato, seeds in, diced

Pinch  Saffron

½ Teaspoon Tumeric

½ Teaspoon Ginger, ground

½ Teaspoon Black pepper, ground

To Taste Salt

4 Cups Water or Stock

¼ Cup Carrot, diced

¼ Cup Turnip, diced

¼ Cup Butternut Squash, diced

¼ Cup Zucchini, diced

¼ Cup  Yellow Squash, diced

¼ Cup Garbanzo beans

¼ Cup Peas

½ Cup Couscous


    • Collect all ingredients. On medium, heat oil.
    • Sauté vegetable oil, onion, roma tomatoes, saffron, turmeric, ginger, black pepper, and salt on low for 10 minutes.
    • Add water for stock, boil for 20 minutes.
    • Add carrots and turnips, cook for 5 minutes.
    • Add butternut squash, cook for 5 more minutes.
    • Add the rest of the vegetables and cook until all are tender.
    • Drain, reserve broth and vegetables, and keep warm.
    • Mix the couscous with the broth, covering ¼ inch above. Cover with plastic and let set for 15 minutes.
    • Fluff cous cous with fork. Plate and place the vegetables on top. Add extra broth if needed.

Servings:   2

Serving size:  1/2 cup

Calories:   180