15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. This is one of those recipes you will make over and over again, because It is practical, budget-friendly, and an ideal family dinner that kids enjoy too.
This dish was inspired by High-Protein Quinoa & Lentils Without Oil, as well as Easy Roasted Chickpeas Hummus Pasta. Whether you're looking for a hearty side or a flavorful main course, this couscous dish is sure to satisfy.
This Moroccan couscous salad with chickpeas and vegetables is hearty yet light, aromatic, summery, and packed with color and flavor. The combination is inexpensive, nourishing, will fill you up without weighing you down, and delicious as a side dish or the main event.
Moroccan couscous is a grain product, made from semolina (coarsely ground durum wheat). It comes steamed and dried. Therefore, it is quick-cooking. Simply reconstitute in boiling liquid before consuming. Choose whole wheat couscous for a healthier, fiber-rich option.
What is Couscous?
Couscous is a quintessential North African staple, and probably originated with the Berbers (an indigenous group found primarily in Libya, Tunisia, Morocco, and Algeria) in the 7th century. Couscous is a man-made grain product, typically made from coarsely ground semolina. It is thought of as both a grain and pasta, yet it is neither at the same time! Moroccan couscous is the semolina grain product sold as 'couscous.' It is sold steamed and dried, and only needs to be reconstituted in boiled water for about 5 minutes before consumption.
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Authentic couscous is typically steamed, often atop a pot of stew. It absorbs the flavors of the stew, and is quite delicious. Couscous is not just small pasta. I hear that a lot. It is made from crushed durum wheat semolina; pasta is made from ground wheat. It follows, then, that couscous is NOT GLUTEN FREE.
Types of Couscous
- Moroccan Couscous: Also known as golden couscous, it requires 1 ¼ cups water to 1 cup couscous.
- Pearl Couscous: Technically a larger version of Moroccan couscous, about the size of a pea. It requires cooking in simmering water for about 5 minutes.
- Israeli Couscous: Not actually couscous, but rather extruded pasta.
For cooking Moroccan (golden) couscous on its own, bring the water or broth, and salt (optional) to a boil. Add the couscous. Stir, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and serve.
Couscous is super versatile, but this dish does hit Moroccan flavor notes. Ras el hanout, a spice mix often used in North African cooking, is to Moroccan food what garam masala is to Indian. Whether you use a commercially prepared ras el hanout, or make your own simple mixture, you’re sure to love this exotic combination of spices. An authentic ras el hanout is made from freshly ground whole spices, and may include more exotic spices like star anise and cardamom pods. Moroccan cooks typically reserve this spice mixture for specialty dishes… The flavor is indeed special, and I love incorporating it into simple dishes like my Moroccan Carrot Salad With Lemon Dressing, Ras El Hanout Chicken Kebabs, and Moroccan Couscous Salad With Grilled Veggies and Chicken.
Ingredients and Substitutions
I love the versatility of this dish! Apart from the ras el hanout, couscous, dried fruit, chick peas, ginger, and fresh herbs lend a Moroccan-flair to the dish. It’s a perfect dish to play with - try switching out the fruit, the vegetables, add proteins, etc.
- Shallot: Red or sweet onion are great substitutes for a shallot, but any onion will do.
- Ras el hanout: You can purchase ras el hanout on Amazon, and find it in many markets.
- Cooked chick peas: Canned are fine, but be sure to rinse and drain. If you like to start with dried chick peas, they must be cooked first.
- Greens: I use baby spinach leaves, but baby kale and arugula are also good options. Sautéed zucchini works well in place of the spinach, while orange mint, cilantro, parsley, and spearmint make great additions. Olives make an occasional appearance as well.
- Couscous: Dried couscous available in the US is typically parcooked. Be sure to check the package for exact amount of liquid (some may vary)!
- Preserved lemon: Adding some finely minced preserved lemon is a special treat.
- Fresh herbs: We like mint, cilantro, or parsley. Replace with chopped cilantro as desired.
Can I use dried chick peas? I regularly use my Instant Pot/pressure cooker to cook my chickpeas, but I keep canned beans of several varieties on hand - chickpeas (aka garbanzos), cannelini, and black beans. I prefer the taste and texture of the cooked from dried chickpeas. If using canned, you’ll want to rinse away the starchy liquid.
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Chickpeas are great for adding plant-based protein to vegan recipes. One cup cooked chickpeas contains over 14 grams of protein, and 12 grams of fiber. This is more protein than one chicken drumstick.
What to add? In addition to the delicious spices, this couscous recipe includes roasted vegetables and chickpeas for flavour, texture, and colour. The chickpeas add a nice texture in amongst the small pearls of couscous (just like in a vegan biryani or one-pot bulgur pilaf), but feel free to leave these out. If you want to use dried chickpeas, you'll need to make sure these are cooked through before using in this recipe. Despite involving carbs and a hearty glug of olive oil, this couscous dish packs in a load of healthy nutrients.
DELICIOUS & EASY Vegan Moroccan Couscous | Vegetarian couscous Recipe
Easy One-Pot Moroccan Couscous Recipe
Here's how to make this delightful dish:
Ingredients:
- Olive oil
- Red onion, pepper, and carrot
- Garlic
- Paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper
- Peppadew peppers (or golden raisins)
- Chickpeas
- Broth
- Couscous
- Parsley
- Lemon zest and juice
Instructions:
- Cook veggies: Heat the oil in a medium-large skillet over medium heat. Add the red onion, pepper, and carrot and cook for about 5 minutes, or until just tender. Add the garlic and cook for 30 seconds more.
- Add spices: Add the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper and cook for 1 minute more. Add the Peppadew peppers, and chickpeas and cook for 1 minute, stirring to combine.
- Reconstitute couscous: Add the broth and cook for about 1 minute more, or until just simmering. Remove from the heat. Add the couscous, and parsley and mix until the couscous is fully incorporated. Flatten the top with a spoon so the couscous is submerged. Let stand for about 5 minutes, or until the liquid is absorbed.
- Season: Grate lemon zest onto the couscous using a microplane zester. Add lemon juice, salt, and pepper to taste.
Peppadew is the brand name for pickled grape-size red peppers known as Juanita, sold in jars. These piquanté peppers are sweet in flavor with a mild spice level. Remove the skillet from the heat before adding the couscous. The dried couscous reconstitutes in the warmed broth and does not require further cooking.
Add olive oil to a medium saucepan on medium-high heat. Add the ginger, garlic, and shallot. Sauté until onion is soft, transparent, and beginning to get some color (5 minutes or so). Add ras el hanout, smoked paprika, cumin. Stir 1 minute or so. Add salt and pepper. Add the broth or stock. Add chick peas and dried apricots (or other dried fruit). Bring to a boil. Add couscous and baby spinach. Cover and remove from heat. Allow to sit 5 minutes (or time specified on the package). * Red or sweet onion are great substitutes for a shallot.
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| Nutrient | Amount per serving |
|---|---|
| Protein | Varies (chickpeas are a good source) |
| Fiber | High (from chickpeas and vegetables) |
| Vitamins | Varies (depending on vegetables used) |
Serving and Storage
Serve this flavorful spiced Moroccan couscous dish with vegan sour cream and avocado for a satisfying meal. Grate the lemon zest onto the couscous using a microplane zester or small grater.
- Refrigerate: Any remaining Easy One-Pot Moroccan Couscous with Chickpeas in an airtight container for up to 5 days. Serve cold or reheat for serving.
- Freeze: In a freezer proof container for up to 3 months. Thaw in the refrigerator.
Tips and Variations
- Choose the best veggies: For a summer couscous salad recipe that lasts, ensure you use low-seed cucumber and tomatoes (which, otherwise, can turn the salad soggy).
- When to add the dressing: For optimal flavor, add the dressing to the couscous while it’s still slightly warm.
- Skip the toasting step: Toasting the couscous isn't necessary but adds extra flavour.
- Gluten-free: For GF substitutes, try replacing the couscous with quinoa or millet.
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tags: #Moroccan
