Moroccan Couscous Chickpeas
Transport your taste buds to North Africa with this vibrant and hearty Moroccan Couscous Chickpeas recipe, a delightful blend of fluffy couscous, tender chickpeas, and fragrant spices. Infused with the warm flavors of cumin, coriander, turmeric, and cinnamon, this dish is brought to life by the addition of sautéed vegetables, sweet dried apricots, and a hint of zesty lemon juice. Perfectly balanced and ready in just 40 minutes, this vegan-friendly meal is as nutritious as it is delicious. Serve it as a comforting centerpiece or a flavorful side dish, garnished with fresh parsley for a finishing touch. Whether you're looking for a quick weeknight dinner or an exotic addition to your meal rotation, this Moroccan-inspired recipe is bound to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 15 oz canned chickpeas (rinsed and drained)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 carrots (peeled and diced)
- 1 zucchini (diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1.5 cups vegetable broth
- 0.25 cup dried apricots (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the broth, then fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, cooking for 5 minutes until softened.
Stir in the zucchini, garlic, cumin, coriander, turmeric, and cinnamon. Sauté for an additional 3 minutes until fragrant.
Add the chickpeas and chopped dried apricots to the skillet and mix well. Pour in 1/4 cup of water if the mixture looks too dry, and simmer for 7–8 minutes to heat through.
Turn off the heat and stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
To serve, spoon the couscous onto a large serving platter and top with the chickpea and vegetable mixture. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 244.0 g | 89% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 68.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3691 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
