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. Oil-free option.
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.
- 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.
- Peppadew is the brand name for pickled grape-size Juanita red peppers. They come sold in jars, and are sweet in flavor with a mild spice level. Substitute with golden raisins as desired.
- Lemon zest adds a citrusy tang that complements the sweetness of the Peppadew piquanté peppers delectably.
See recipe card for quantities.
Cook the aromatics, vegetables, and spices in olive oil or vegetable broth.
Then, add the chickpeas and mix. Pour in the veggie broth and heat until warmed through.
Mix the dried couscous into the heated broth. Flatten with a spatula or the back of a spoon to make sure all the couscous is submerged in the broth.
Set aside for 5 minutes to reconstitute the couscous. Add lemon zest, and juice. Serve with vegan sour cream and avocado as desired.
- Peppadew piquanté peppers - use golden raisins instead for a hint of sweetness to balance the spices
- Red onion - yellow onion also works in the recipe
- Parsley - Replace with chopped cilantro as desired. Add some fresh mint for more flavor.
Visit my Veggie Bowls recipe page for more quick and healthy vegan dinner ideas.
Grate the lemon zest onto the couscous using a microplane zester or small grater. Try not to get the white part (pith) of the lemon as this tends to be bitter.
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.
💡 Top tip
Remove the skillet from the heat before adding the dried couscous. It reconstitutes in the hot broth and does not require further cooking. Make sure to mix and flatten the grains so that they are submerged in the broth.
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. Pearl couscous is 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 is not actually couscous, but rather extruded pasta.
For cooking Moroccan (golden) couscous on its own, use 1 ¼ cups water to 1 cup couscous. 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.
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.
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One-Pot Moroccan Couscous with Chickpeas Recipe
- 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
- 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 (1 ½ cups)
- 5 Peppadew piquanté peppers jarred, chopped (or ¼ cup golden raisins)
- 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
For serving (optional):
- 2 small avocados chopped
- Vegan sour cream
- 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. Fluff with a fork and serve.
- Optional for serving: Serve with vegan sour cream, and avocado as desired.
- Use vegetable broth instead of olive oil for oil-free.
- Choose whole wheat couscous for a healthier meal.
- 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. Substitute with golden raisins as desired.
- Remove the skillet from the heat before adding the couscous. The dried couscous reconstitutes in the warmed broth and does not require further cooking. Make sure to mix and flatten the couscous so that it is submerged in the hot broth.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.