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Moroccan-Inspired Couscous with Roasted Chickpeas and Sweet Potato

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A vibrant dish filled with warm Moroccan spices, roasted chickpeas, and sweet potatoes, perfect for any night of the week.

Ingredients

Scale
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground ginger
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1 lb sweet potato, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 1/4 cup water or vegetable broth
  • 1 teaspoon olive oil (for couscous)
  • 1 cup uncooked couscous
  • 1/4 cup olive oil (for dressing)
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon dried parsley
  • Salt and ground black pepper (to taste)
  • Chopped fresh parsley (for garnish)
  • Lemon slices (for serving)

Instructions

  1. Preheat the oven to 425°F (220°C) for crispy sweet potatoes and chickpeas.
  2. Prepare the chickpeas by tossing them with olive oil, cumin, paprika, cinnamon, salt, cayenne, and ginger.
  3. Toss sweet potatoes with olive oil and a pinch of salt, spreading them on a baking sheet.
  4. Roast the chickpeas and sweet potatoes for about 25-30 minutes, shaking halfway through.
  5. Cook the couscous by boiling water or broth, stirring in couscous, and letting it sit covered for 5 minutes.
  6. Prepare the dressing by whisking together lemon juice, garlic, honey, dried parsley, and a pinch of salt and pepper.
  7. Bring together the roasted veggies and fluffy couscous in a large bowl and drizzle with dressing.
  8. Garnish with fresh parsley and lemon slices before serving.

Notes

For extra flavor, consider adding nuts, using flavored oils, or mixing in dried fruits for a sweet contrast.

Nutrition

Keywords: Moroccan, Couscous, Chickpeas, Sweet Potato, Vegetarian

Find it online: https://savoryaddict.com/moroccan-couscous-roasted-chickpeas-sweet-potato/