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Moroccan Spiced Vegetable Couscous Recipe


  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 yellow bell pepper chopped
  • 1 carrot chopped into cubes
  • 2 cloves garlic minced
  • salt & pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon celery salt
  • ½ teaspoon ground cumin
  •  teaspoon ground cinnamon
  • cayenne pepper optional, to taste
  • 1 cup frozen peas
  • 6 Peppadew Piquante peppers chopped, mild or hot
  •  cups chicken stock or vegetable stock
  • A good handful fresh parsley chopped
  • 1 cup instant couscous


  1. In a medium-size skillet heat the oil over medium heat.
  2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness
  3. Add the garlic, sauté another minute.
  4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
  5. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock.
  6. Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.
This recipe was featured on BestRecipeFinder.
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