Go Back

One-Pot Moroccan Couscous with Chickpeas

A vibrant and flavorful vegan dish that combines couscous with chickpeas and spices, perfect for a quick dinner or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegan
Cuisine: Mediterranean, Moroccan
Calories: 350
Ingredients Method Notes

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
  • 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
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)
  • to taste Vegan sour cream

Method
 

Cooking the Vegetables
  1. 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.
  2. Add the garlic and cook for another 30 seconds.
Adding Spices
  1. Stir in the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Cook for 1 more minute to let the spices release their flavors.
  2. Add the Peppadew peppers and chickpeas, then cook for 1 additional minute, stirring well.
Reconstituting Couscous
  1. Pour in the vegetable broth and bring to a gentle simmer.
  2. Remove from heat and add the couscous and parsley, mixing until everything is combined.
  3. 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
  1. Grate lemon zest onto the couscous using a microplane zester.
  2. Squeeze in lemon juice and add salt and pepper to taste.
  3. Fluff the couscous with a fork before serving.

Notes

Serve warm, topped with chopped avocado and a dollop of vegan sour cream. Garnish with extra parsley. Pairs nicely with a fresh salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.