Moroccan Couscous Bowl

Moroccan Couscous Bowl
Total Time

10 min.

Serving & Size

1 cup/250 mL

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A fresh and fragrant grain bowl inspired by the flavours of Morocco is sure to satisfy meat eaters and vegetarians alike.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve Moroccan Style Nine Vegetable
1 pouch (1.81 kg)
1 pouch (4 lb)

A fragrant vegetable broth infused with ginger and lemon — bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

couscous 750 mL 3 cups
chopped cucumber 1 L 4 cups
chopped cooked beets 1 L 4 cups
chickpeas 750 mL 3 cups
plain Greek yogurt 750 mL 3 cups
chopped fresh mint leaves 185 mL 3/4 cup
olive oil 185 mL 3/4 cup
lemon wedges
1. Pour soup into saucepan and bring to boil; stir in couscous. Remove from heat; cover and let stand for 7 minutes. Fluff with fork; spread out in thin layer on sheet pan. Let cool completely. Refrigerate for up to 3 days.

Recipe Tip

  1. Portion 1 cup (250 mL) couscous into serving bowl. Leaving one section of couscous exposed, arrange 1/3 cup (80 mL) cucumber, 1/3 cup (80 mL) beets, 1/4 cup (60 mL) chickpeas, 1/4 cup (60 mL) yogurt and 1 tbsp (15 mL) mint over couscous in sections. Drizzle 1 tbsp (15 mL) olive oil over yogurt. Serve with lemon wedge.

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