Name: Spiced Plant-Based Meat and Vegetable Couscous
Total time: 45 min
Ingredients: ¼ cup extra-virgin olive oil , divided, plus extra for drizzling; 1½ cups couscous; 1 zucchini , cut into ½-inch pieces; 2 red bell peppers , stemmed, seeded, and cut into ½-inch pieces; ½ teaspoon table salt; 4 garlic cloves , minced; 2 teaspoons ras el hanout; 1 teaspoon grated lemon zest , plus lemon wedges for serving; 12 ounces plant-based ground meat; 1¾ cups vegetable broth; 1 tablespoon minced fresh marjoram

Why This Recipe Works

Inspired by the alluring flavor combo of ras el hanout (a warm spice blend that usually includes cumin, cinnamon, coriander, and cloves) and lemon that's so common in many North African cuisines, we hit upon the idea of this easy, one-pan spiced couscous. We start by toasting the couscous, which gives the tiny rolled pasta an irresistible nuttiness. We then quickly sauté a colorful combination of zucchini and red bell pepper with garlic, lemon zest, and ras el hanout. Instead of browning the plant-based meat, we simply break it into pieces and add it to the skillet along with plenty of vegetable broth; this essentially braises the meat gently, so it stays ultratender. The broth hydrates the couscous and also helps flavor the meat, seamlessly marrying the two elements. We save the sprinkle of fresh marjoram until the very end so its citrusy notes come through clearly.

Before You Begin

Be aware that ras el hanout can vary in spiciness by brand. You will need a 12-inch nonstick skillet with a tight-fitting lid.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains begin to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.

Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add zucchini, bell peppers, and salt and cook until tender and lightly browned, 6 to 8 minutes. Stir in garlic, ras el hanout, and lemon zest and cook until fragrant, about 30 seconds.

Add ground meat, breaking up meat with wooden spoon so that pieces are no smaller than ¼ to ½ inch, then stir in broth and bring to gentle simmer. Reduce heat to medium-low, cover, and cook until firm crumbles form, about 5 minutes.

Remove skillet from heat and stir in couscous. Cover and let sit until liquid is absorbed and couscous is tender, about 7 minutes. Add marjoram and fluff with fork to combine. Season with salt and pepper to taste. Drizzle with extra oil and serve with lemon wedges.