Easy One Pot Moroccan Couscous With Chickpeas

Why Make This Recipe

Easy One Pot Moroccan Couscous with Chickpeas is a delicious dish that brings the vibrant flavors of Moroccan cuisine right to your kitchen. This recipe is not only easy to make but also healthy and filling. With a mix of colorful vegetables, spices, and protein-rich chickpeas, it offers a wonderful balance of taste and nutrition. It’s perfect for busy weeknights or when you want something quick and satisfying without a lot of cleanup.

How to Make Easy One Pot Moroccan Couscous With Chickpeas

Ingredients:

• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 large bell pepper, diced
• 1 medium carrot, diced
• 2 large garlic cloves, minced
• ¾ teaspoon paprika
• ¾ teaspoon ground cumin
• ¾ teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• 15 ounces chickpeas, canned, drained, and rinsed
• 5 Peppadew piquanté peppers, jarred, chopped
• 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

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, bell pepper, carrot, and garlic until softened.
3. Add paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper; stir for 30 seconds.
4. Stir in chickpeas and Peppadew peppers, then add couscous and vegetable broth. Bring to a boil.
5. Cover and remove from heat. Let sit for 5 minutes to absorb liquid.
6. Fluff couscous with a fork, then mix in parsley and lemon zest/juice. Garnish and serve.

How to Serve Easy One Pot Moroccan Couscous With Chickpeas

You can serve this delicious Moroccan couscous as a main dish or as a side. It pairs well with grilled meats or a fresh salad. Adding a dollop of yogurt on top can also enhance the flavors. Don’t forget to sprinkle extra parsley for a fresh touch.

How to Store Easy One Pot Moroccan Couscous With Chickpeas

Keep any leftover Moroccan couscous in an airtight container in the fridge. It will last for up to three days. If you want to reheat it, just add a little water to the pot and warm it over low heat to regain some moisture.

Tips to Make Easy One Pot Moroccan Couscous With Chickpeas

• Feel free to add any vegetables you have on hand, like zucchini or spinach.
• For a little extra kick, add more cayenne pepper or a splash of hot sauce.
• If you prefer a more substantial meal, add cooked chicken or tofu for added protein.

Variation

You can easily switch out the spices based on your preference. If you don’t have Peppadew peppers, try using roasted red peppers or even jalapeños for a spicier option.

FAQs

1. Can I use regular couscous instead of Moroccan couscous?
Yes, you can use regular couscous, but the cooking time may vary slightly. Be sure to check the package instructions.

2. Is this dish vegan?
Yes, this recipe is vegan as it is made with vegetables and chickpeas, without any animal products.

3. Can I freeze this dish?
Yes, you can freeze the couscous. Just make sure to store it in an airtight container. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.

One Pot Moroccan Couscous with Chickpeas

A quick and healthy one pot dish that combines vibrant Moroccan flavors with colorful vegetables and protein-rich chickpeas.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Vegan, Vegetarian

Cuisine: Moroccan

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables and Aromatics

• 1 tablespoon olive oil For sautéing
• 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 Adjust to taste
• to taste salt and black pepper

Couscous and Broth

• 15 ounces chickpeas, canned, drained, and rinsed
• 5 pieces Peppadew piquanté peppers, jarred, chopped
• 1 cup Moroccan couscous
• 1 ½ cups vegetable broth

Garnish

• ½ cup chopped parsley Plus more for garnish
• 1 small lemon, zest and juice Or to taste

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, bell pepper, carrot, and garlic until softened.
3. Add paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper; stir for 30 seconds.

Cooking

1. Stir in chickpeas and Peppadew peppers, then add couscous and vegetable broth. Bring to a boil.
2. Cover and remove from heat. Let sit for 5 minutes to absorb liquid.
3. Fluff couscous with a fork, then mix in parsley and lemon zest/juice. Garnish and serve.

Notes

You can serve this Moroccan couscous as a main dish or side. It pairs well with grilled meats or a fresh salad. Adding yogurt on top can enhance flavors. Store leftovers in an airtight container in the fridge for up to three days, reheating with a little water.