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One-Pot Moroccan Couscous with Chickpeas and Vegetables Recipe

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3.9 from 7 reviews

A flavorful and easy One-Pot Moroccan Couscous with Chickpeas recipe featuring vibrant spices, fresh vegetables, and creamy avocado. Perfect for a quick vegan and gluten-free meal that combines aromatic spices with wholesome ingredients in just 20 minutes.

Ingredients

Vegetables and Aromatics

  • 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

Spices

  • 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

Protein and Other Ingredients

  • 15 ounces chickpeas (canned, drained and rinsed – about 1 1/2 cups)
  • 5 Peppadew piquanté peppers (jarred, chopped) or 1/4 cup golden raisins
  • 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 (optional, for serving)

Instructions

  1. Cook veggies: Heat the olive oil in a medium-large skillet over medium heat. Add the diced red onion, bell pepper, and carrot. Cook for about 5 minutes until the vegetables are just tender. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add spices: Stir in paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Cook the spices with the vegetables for about 1 minute to bloom their flavors. Next, add the chopped Peppadew peppers (or golden raisins) and the chickpeas, cooking for 1 more minute while stirring to combine everything evenly.
  3. Reconstitute couscous: Pour in the vegetable broth and cook for about 1 minute or until the mixture just begins to simmer. Remove the skillet from heat. Add the Moroccan couscous and chopped parsley to the skillet, mixing thoroughly so the couscous is fully incorporated. Use a spoon to flatten the top of the mixture, ensuring the couscous is submerged in the liquid. Cover or let stand for about 5 minutes to allow the couscous to absorb the broth.
  4. Season: Using a microplane zester, grate lemon zest over the couscous. Add lemon juice and adjust salt and pepper to taste. Fluff the couscous gently with a fork to combine all flavors and loosen the grains.
  5. Serve: Serve warm, optionally garnished with additional parsley. Accompany with chopped avocado and a dollop of vegan sour cream as desired for creaminess and balance.

Notes

  • This dish is naturally gluten-free when using gluten-free couscous or substituting with gluten-free grains.
  • Peppadew peppers add a sweet and tangy flavor; golden raisins can be used as a sweet alternative if unavailable.
  • For a lower-fat version, use vegetable broth instead of olive oil.
  • Adjust cayenne pepper quantity for desired spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://recipeplenty.com/one-pot-moroccan-couscous-with-chickpeas-and-vegetables-recipe/