Photo of Moroccan Vegetables with Herbed Couscous by WW

Moroccan Vegetables with Herbed Couscous

Total Time
1 hr 15 min
15 min
1 hr
Here’s a fragrant and hearty vegetarian entrée that requires little prep once you’ve measured the spices. Save time and buy cut-up cauliflower and squash from the produce section.


Olive oil

2 Tbsp

Uncooked onion

2 cup(s), chopped


5 cup(s), chopped, florets

Uncooked butternut squash

3 cup(s), cubed, cubed


1 cup(s), sliced

Yellow bell pepper

1 large, cut into 1-inch pieces

Garlic clove

6 clove(s), finely chopped

Ground cumin

2 tsp

Ground coriander

2 tsp

Kosher salt

1½ tsp, divided

Ground cinnamon

½ tsp

Ground turmeric

½ tsp

Cayenne pepper

¼ tsp, and up to 1/2 tsp

Low sodium vegetable broth

3½ cup(s), divided


1 Tbsp

Canned diced tomatoes

14½ oz, petite-diced, undrained

Uncooked whole wheat couscous

2 cup(s)


½ cup(s), finely chopped


cup(s), chopped, finely chopped

Baby spinach

5 oz


  1. In Dutch oven or large pot, heat oil over medium and swirl to coat. Add onion and cook, stirring often, for 2 minutes. Add cauliflower, squash, carrots, and bell pepper. Cook, stirring often, until vegetables start to soften, 8 to 10 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Stir in cumin, coriander, 1 tsp salt, cinnamon, turmeric, and cayenne and cook, stirring, until aromatic, about 30 seconds. Stir in 1 cup broth, honey, and tomatoes and bring to boil. Cover, reduce heat to low, and simmer until vegetables are tender, 45 to 50 minutes.
  2. Meanwhile, in medium saucepan, bring remaining 21⁄2 cups broth and 1⁄2 tsp salt to boil. Stir in couscous. Remove from heat and let stand until liquid is absorbed, 10 to 15 minutes. Fluff couscous with fork. Stir in cilantro and scallions.
  3. Stir spinach into vegetables. Cook until spinach wilts, about 1 minute. Serve vegetables over couscous.
  4. Serving size: about ½ cup couscous and 1 cup vegetables