One-Pot Spiced  Moroccan Couscous & Veggies

Oil-Free Option, High-Protein

10 Budget & Pantry-Friendly Ingredients

Cook the aromatics, peppers, vegetables, and spices in olive oil or vegetable broth.

Add the chickpeas and mix. Pour in the veggie broth and heat until just simmering.

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.

Storage: 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.

Full Recipe: