One-Pot Moroccan Couscous with Chickpeas

One-Pot Moroccan Couscous with Chickpeas is a delightful, aromatic dish that bursts with flavor and is effortless to prepare. This vibrant meal is not only packed with nourishing ingredients but also delivers a culinary adventure that evokes the essence of Moroccan cuisine. Perfect for busy weeknights or a delightful family gathering, this recipe is sure to be a crowd-pleaser. Let’s get started on creating this wholesome dish that’s both satisfying and comforting.

Ingredients

• 1 tablespoon olive oil (or vegetable broth)
• 1 medium red onion, diced
• 1 large bell pepper, diced
• 1 medium carrot, diced
• 2 large garlic cloves, minced
• 3/4 teaspoon paprika
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 15 ounces chickpeas (canned, drained and rinsed) (1 1/2 cups)
• 5 Peppadew piquanté peppers (jarred, chopped) (or 1/4 cup golden raisins)
• 1 cup Moroccan couscous
• 1 1/2 cups vegetable broth
• 1/2 cup chopped parsley (plus more for garnish)
• 1 small lemon, zest and juice, or to taste
• 2 small avocados, chopped
• Vegan sour cream

Directions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Nutrition Info (per serving): Calories: 360, Protein: 10g, Fat: 12g, Carbohydrates: 52g, Fiber: 9g

1. Cook veggies: Heat the olive oil or vegetable broth in a medium-large skillet over medium heat. Add the diced red onion, bell pepper, and carrot. Cook for about 5 minutes, or until the vegetables are just tender. Add the minced garlic and cook for an additional 30 seconds.

2. Add spices: Stir in the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Cook for 1 minute to let the spices bloom. Then, add the chopped Peppadew peppers (or golden raisins) and drained chickpeas. Cook for 1 minute, stirring to combine everything well.

3. Reconstitute couscous: Pour in the vegetable broth and bring to a gentle simmer for about 1 minute. Remove the skillet from heat. Add the Moroccan couscous and chopped parsley, mixing until the couscous is fully incorporated. Flatten the top with a spoon to ensure the couscous is submerged. Let it stand for about 5 minutes, or until the liquid is absorbed.

4. Season: Grate lemon zest over the couscous using a microplane zester. Add lemon juice, salt, and pepper to taste. Fluff the couscous with a fork and serve warm.

5. Optional for serving: Serve the dish hot with chopped avocados and a scoop of vegan sour cream on top, if desired.

How to serve

One-Pot Moroccan Couscous with Chickpeas is a versatile dish that can be served as a main course or a side. Pair it with a fresh green salad or warm pita bread for a complete meal. Garnish with additional chopped parsley and lemon wedges for freshness. The creamy texture of avocados complements the spiced flavors beautifully, while vegan sour cream adds a delightful tang.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare One-Pot Moroccan Couscous with Chickpeas a day ahead. Store it in an airtight container in the refrigerator. Reheat on low heat, adding a splash of vegetable broth to loosen it up if it thickens.

2. Is this recipe gluten-free?
No, traditional Moroccan couscous is made from wheat. However, you can substitute with gluten-free couscous or quinoa for a gluten-free version.

3. Can I add other vegetables?
Absolutely! Feel free to add any vegetables you have on hand, such as zucchini, spinach, or peas, to make it more nutritious and colorful.

One-Pot Moroccan Couscous with Chickpeas

A delightful and aromatic dish that bursts with flavor, easy to prepare and packed with nourishing ingredients, perfect for busy weeknights or family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Moroccan, Vegan, Vegetarian

Calories: 360

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 tablespoon olive oil (or vegetable broth) for cooking
• 1 medium red onion, diced
• 1 large bell pepper, diced
• 1 medium carrot, diced
• 2 large garlic cloves, minced

Spices

• 3/4 teaspoon paprika
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• to taste Salt and black pepper to taste

Main Ingredients

• 15 ounces chickpeas (canned, drained and rinsed) approximately 1 1/2 cups
• 5 Peppadew piquanté peppers (jarred, chopped) (or 1/4 cup golden raisins)
• 1 cup Moroccan couscous
• 1 1/2 cups vegetable broth
• 1/2 cup chopped parsley (plus more for garnish)
• 1 small lemon, zest and juice or to taste
• 2 small avocados, chopped
• Vegan sour cream for serving

Method

 

Cooking Vegetables

1. Heat the olive oil or vegetable broth in a medium-large skillet over medium heat.
2. Add the diced red onion, bell pepper, and carrot. Cook for about 5 minutes, or until the vegetables are just tender.
3. Add the minced garlic and cook for an additional 30 seconds.

Adding Spices

1. Stir in the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Cook for 1 minute to let the spices bloom.
2. Then, add the chopped Peppadew peppers (or golden raisins) and drained chickpeas. Cook for 1 minute, stirring to combine everything well.

Reconstituting Couscous

1. Pour in the vegetable broth and bring to a gentle simmer for about 1 minute.
2. Remove the skillet from heat. Add the Moroccan couscous and chopped parsley, mixing until the couscous is fully incorporated.
3. Flatten the top with a spoon to ensure the couscous is submerged. Let it stand for about 5 minutes, or until the liquid is absorbed.

Seasoning

1. Grate lemon zest over the couscous using a microplane zester.
2. Add lemon juice, salt, and pepper to taste.
3. Fluff the couscous with a fork and serve warm.

Serving

1. Serve the dish hot with chopped avocados and a scoop of vegan sour cream on top, if desired.

Notes

This dish can be prepared a day ahead and stored in an airtight container in the refrigerator. Reheat on low heat, adding a splash of vegetable broth if it thickens. For gluten-free options, use gluten-free couscous or quinoa. Feel free to add extra vegetables like zucchini, spinach, or peas for added nutrition.