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Moroccan Style Summer Vegetables with Lemon Couscous

Once you prep the veggies, this dish is a breeze to cook! The zesty couscous is ready in minutes while the spiced stove-top tagine bubbles away.


  • 1 shallot
  • 4 tsp. Ras el Hanout, or your favorite spice mixture
  • 2 cups cauliflower florets
  • 1 (15 oz.) can garbanzo beans
  • 2 carrots
  • 10 green beans
  • 1 cup vegetable broth
  • 1 (8 oz.) can tomato sauce
  • 1/4 bunch cilantro
  • 1/4 cup raisins
  • 1 lemon
  • 1 cup whole wheat couscous
  • 1 tbsp. olive oil
  • 2 tbsp. vegetable oil
  • Salt and pepper


Together: Peel & slice the shallot into thin rounds (about 1/8” thick).
Together: Drain and rinse the garbanzo beans thoroughly until the water runs clear without foam. Rinse the cauliflower florets. Wash and peel the carrots, & cut into quarter-sized rounds. Wash the green beans and cut in half.
Adults: Heat 2 tablespoons of vegetable oil in a stockpot over medium heat with 1 shallot slice. When the shallot is sizzling, add the rest & cook until slightly soft (about 2 minutes). Add 4 teaspoons of ras el hanout & stir.
Kids: While the liquid starts to boil, rinse & shake dry the cilantro. Pick off the leaves and chop into tiny pieces.
Together: Prepare the lemon zest by washing & peeling the skin. Cut the skin into tiny pieces.
Together: Add in the garbanzo beans, cauliflower, carrots, green beans & broth. Cook until the liquid boils and lower to medium-low heat so that it simmers briskly (bubbling, but not as vigorous as a boil)
Together: Once the liquid is simmering, add the tomato sauce, raisins, half the cilantro, half the lemon zest & salt (about 1 teaspoon). Cover the stockpot & cook until the cauliflower is easily pierced with a fork (about 20 minutes).
Adults: In a small pot, heat 1.25 cups of water, the remaining lemon zest, 1 tablespoon olive oil and salt (about ¼ teaspoon) until it boils. Pour the dry couscous into a mixing bowl. When the water boils, pour it over the couscous, stir to fully combine, & cover the bowl tightly with plastic wrap for 5 minutes.
Together: Check the cauliflower. When it’s done, add the juice of the lemon. Taste & add more salt and ras el hanout if needed.
Together: To serve: Fluff the couscous with a fork. Spoon couscous into a bowl & top with the vegetables & flavorful broth. Top with remaining cilantro leaves and hot sauce to taste.
Adults: Optional: To add additional heat, break out that packet of red pepper flakes & sprinkle to taste.

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About this Recipe
  • Serves: 4
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
Submitted By
Kids Cook Monday
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