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One-Pot Moroccan Couscous with Chickpeas

A vibrant and comforting one-pot meal that features fluffy couscous, hearty chickpeas, and aromatic spices, perfect for any dinner occasion.

Ingredients

Scale
  • 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
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 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 1/2 cups vegetable broth
  • 1/2 cup chopped parsley (plus more for garnish)
  • 1 small lemon (zest and juice, or to taste)
  • 2 small avocados, chopped
  • Vegan sour cream, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat for about 30 seconds.
  2. Toss in the diced red onion and sauté for 3-4 minutes until soft and translucent. Add garlic and sauté for another minute.
  3. Stir in the bell pepper, carrot, paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Cook for about 5 minutes.
  4. Fold in the chickpeas and chopped piquanté peppers (or golden raisins) and mix well.
  5. Slowly add the couscous, ensuring it is coated and mixed properly.
  6. Gently pour in the vegetable broth and bring to a gentle boil. Cover, reduce heat to low, and simmer for about 10-12 minutes.
  7. Remove from heat and stir in the parsley, lemon zest, and juice. Adjust seasoning to taste.
  8. Fluff the couscous with a fork and serve topped with chopped avocados and a dollop of vegan sour cream.

Notes

This dish can be prepped a day in advance and reheated gently on the stove. Freezes well for later use.

Nutrition

Keywords: couscous, Moroccan, chickpeas, vegan, one-pot, comfort food