One-Pot Moroccan Couscous with Chickpeas Recipe
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. A quick & healthy, protein and fiber-rich meal. Oil-free option.
Servings: 4 people
Calories: 470kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 470kcal | Carbohydrates: 97g | Protein: 20g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 660mg | Fiber: 17g | Sugar: 16g | Vitamin A: 4585IU | Vitamin C: 83mg | Calcium: 120mg | Iron: 6mg
