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.
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.
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.
