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Moroccan-Style Vegetable Couscous

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Warm gluten free couscous, soft vegetables, a spicy sauce and some extra chickpeas make this a delicious and nutritious dish. And the best part is that it takes less than 30 minutes to prepare. 
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 minute
Servings: 4
Author: Eloïse Jennes


  • 1 large onion
  • 4 carrots
  • 2 zucchini
  • 4 bell peppers 2 yellow and 2 red
  • olive oil
  • 700 g pureed tomatoes
  • 1 can of chickpeas
  • 1-2 tablespoon ras el hanout spice blend
  • 1 pinch of salt and pepper
  • 400 g gluten free couscous 100 g/serving


  • Peel and dice the onion.
  • Peel the carrots. Cut them lengthwise in half and then in pieces of ca. 1 cm.
  • Wash the zucchinis and the bell peppers and cut them in pieces of ca. 1 cm as well.
  • Heat a pan with some olive oil. When hot, sauté the onions and stir fry over medium heat until translucent.
  • Then, add the remaining vegetables. Sauté for 10min over medium heat.
  • Add the pureed tomatoes and let simmer for 30min.
  • Before serving, stir in the chickpeas, which you drained beforehand. Season with salt, pepper and ras el hanout.
  • Prepare the couscous as indicated on the package. Serve with the vegetable sauce.
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