Quick Moroccan Chickpea and Vegetable Couscous
Experience the vibrant flavors of North Africa with this Quick Moroccan Chickpea and Vegetable Couscous recipe, a comforting and wholesome dish that comes together in just 30 minutes! Packed with hearty chickpeas, colorful vegetables, and warm spices like cumin, cinnamon, and paprika, this dish delivers bold, aromatic flavors with every bite. The fluffy couscous absorbs a fragrant vegetable stock, while fresh parsley, cilantro, and zesty lemon juice brighten the dish with a burst of freshness. Perfect for a weeknight dinner or meal prep, this vegetarian recipe is an easy-to-make, one-pan wonder that's both healthy and satisfying. Serve it warm as a standalone meal or pair it with your favorite protein for an unforgettable culinary escape.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 15-ounce can, drained and rinsed chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups vegetable stock
- 1 cup couscous
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 1 juiced and zested lemon
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the chickpeas, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables and chickpeas with the spices.
Pour in the vegetable stock and bring the mixture to a simmer. Allow to cook for 5 minutes to meld the flavors together.
While the vegetables are simmering, prepare the couscous. In a medium heatproof bowl, add the couscous. Pour 1 cup of boiled vegetable stock (from the skillet, if desired) over the couscous, cover tightly, and let sit for 5 minutes.
Fluff the couscous with a fork and add it to the skillet with the vegetables and chickpeas.
Gently mix the couscous into the vegetable mixture, ensuring everything is evenly combined.
Remove from heat and stir in the chopped parsley, cilantro, lemon juice, and zest.
Serve warm, garnished with additional parsley or cilantro if desired.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 765 mg | 16% | |
*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.
