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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
Cook Time 15 minutes
Total Time 25 minutes
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.