Why Make This Recipe
One-Pot Moroccan Couscous with Chickpeas is a fantastic dish that combines rich flavors and a variety of textures. It’s perfect for a quick weeknight dinner or a lovely gathering with friends. This recipe is also vegan, making it a great option for plant-based eaters. The one-pot method means less cleanup, and the bright colors of the vegetables make it visually appealing. Plus, it’s packed with protein from the chickpeas and full of spices that will make your taste buds dance!
How to Make One-Pot Moroccan Couscous with Chickpeas
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
Cook Veggies: Heat the oil in a medium-large skillet over medium heat. Add the red onion, bell pepper, and carrot. Cook for about 5 minutes, or until they are just tender. Add the garlic and cook for another 30 seconds.
Add Spices: Stir in the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Cook for 1 minute more to let the spices release their flavors. Add the Peppadew peppers and chickpeas, then cook for 1 additional minute, stirring well.
Reconstitute Couscous: Pour in the vegetable broth and bring to a gentle simmer. Remove from heat and add the couscous and parsley, mixing until everything is combined. Flatten the mixture with a spoon so the couscous is submerged in the broth. Let it stand for about 5 minutes to absorb the liquid.
Season: Grate lemon zest onto the couscous using a microplane zester. Squeeze in lemon juice and add salt and pepper to taste. Fluff the couscous with a fork before serving.
How to Serve One-Pot Moroccan Couscous with Chickpeas
You can serve this dish warm, topped with chopped avocado and a dollop of vegan sour cream for added creaminess. Garnish it with extra parsley for a pop of color. It pairs nicely with a fresh salad or some crusty bread.
How to Store One-Pot Moroccan Couscous with Chickpeas
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to enjoy it again, simply reheat it on the stovetop or in the microwave, adding a splash of broth if needed to loosen it up.
Tips to Make One-Pot Moroccan Couscous with Chickpeas
- If you like more heat, add a dash of hot sauce or more cayenne pepper.
- Feel free to mix in other vegetables you have on hand, like zucchini or spinach.
- Use fresh herbs if you have them for more vibrant flavor.
Variation
For a heartier version, consider adding some cooked quinoa or roasted sweet potatoes. You can also replace the chickpeas with lentils for a different type of protein.
FAQs
Can I freeze this dish?
Yes, you can freeze the cooked couscous for up to two months. Just ensure it’s in an airtight container.
Can I use different spices?
Absolutely! Feel free to adjust the spices to your liking. You can even experiment with curry powder for a unique twist.
Is this dish gluten-free?
Traditional couscous is made from wheat, so it is not gluten-free. However, you can use gluten-free couscous or quinoa instead to make it suitable for a gluten-free diet.
One-Pot Moroccan Couscous with Chickpeas
Ingredients
Vegetables and Oil
- 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)
Spices
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- to taste Salt and black pepper
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 ½ cups vegetable broth
- ½ cup chopped parsley (plus more for garnish)
- 1 small lemon (zest and juice) (or to taste)
- 2 small avocados (chopped)
- to taste Vegan sour cream
Instructions
Cooking the Vegetables
- Heat the oil in a medium-large skillet over medium heat. Add the red onion, bell pepper, and carrot. Cook for about 5 minutes, or until they are just tender.
- Add the garlic and cook for another 30 seconds.
Adding Spices
- Stir in the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Cook for 1 more minute to let the spices release their flavors.
- Add the Peppadew peppers and chickpeas, then cook for 1 additional minute, stirring well.
Reconstituting Couscous
- Pour in the vegetable broth and bring to a gentle simmer.
- Remove from heat and add the couscous and parsley, mixing until everything is combined.
- Flatten the mixture with a spoon so the couscous is submerged in the broth. Let it stand for about 5 minutes to absorb the liquid.
Final Seasoning
- Grate lemon zest onto the couscous using a microplane zester.
- Squeeze in lemon juice and add salt and pepper to taste.
- Fluff the couscous with a fork before serving.