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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.