New this month
Israeli Moroccan Couscous

Israeli Moroccan Couscous


"The vegetables can be cubed, but will take longer to cook."
Added to shopping list. Go to shopping list.


55 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  2. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  3. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  4. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 59
  1. 81 Ratings

Most helpful positive review

I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder...

Most helpful critical review

Nothing special here

Most helpful
Most positive
Least positive

I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder...

Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth ...

When I made this recipe, it came out almost like my grandmother makes it. However, I omitted the tomato sauce entirely (I planned on adding tomatoes, but forgot) and I added the spices I know sh...

This is the closest recipe I've found to the couscous I ate in Paris at a little Moroccan restaurant. The only changes I made were to omit the sweet potatoes and to use diced tomatoes instead o...

Moroccan and Israeli couscous are two different things. Israeli couscous is much larger while Moroccan is fine milled making it quite small. It's an easy mistake and I mean no offense, just shar...

This is a super recipe if you're looking for a filling, savory dish that is low in fat and calories (I omitted the turnips...). I think I cut the sweet potato too thin and would suggest cutting...

I thought this recipe was excellent. It was hearty and mildly spicy (just right). I used no zucchini (I had none), and 1/4 tsp curry powder. It came out just right. It was very tasty and eas...

What a great tasting combination of healthy ingredients. A perfect way for me to get more vegetables in my diet. I loved how all the different flavors tasted together. My husband and I were a...

Nothing special here

Other stories that may interest you