Spiced Couscous
Infused with warm, aromatic spices and vibrant textures, this Spiced Couscous recipe is a quick and flavorful dish that’s perfect as a side or standalone meal. Fluffy couscous is combined with sautéed onions, garlic, and a fragrant blend of cumin, coriander, cinnamon, and paprika, creating a robust base. Sweet bursts of dried apricots, hearty chickpeas, and tender carrots add delightful layers of flavor, while fresh parsley and a splash of lemon juice brighten the dish. For an optional nutty crunch, top with toasted almonds or pine nuts. With just 25 minutes from start to finish, this versatile recipe is easy to prepare and makes a wholesome, plant-based option that’s perfect for weeknight dinners or meal prepping.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons paprika
- 1 medium carrot (diced)
- 1 cup chickpeas (cooked and drained)
- 0.25 cup dried apricots (chopped)
- 0.25 cup fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 0.25 cup optional toasted almonds or pine nuts
Instructions
In a medium saucepan, bring the water or vegetable broth to a boil. Once boiling, remove from heat, stir in 1/2 tablespoon olive oil, and add the couscous. Cover with a lid and let sit for 5 minutes.
While the couscous rests, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, sautéing for 4–5 minutes until softened.
Stir in the minced garlic, ground cumin, coriander, cinnamon, and paprika. Cook for another 1 minute until fragrant.
Add the diced carrot to the skillet, stirring to coat in the spices. Cook for 3–4 minutes until the carrot starts to soften.
Stir in the chickpeas and dried apricots. Cook for another 2 minutes, allowing the flavors to meld together.
Fluff the rested couscous with a fork and transfer it to the skillet with the vegetables and chickpeas. Gently fold everything together.
Season with salt, black pepper, and lemon juice, tasting and adjusting as needed.
Remove from heat and stir in the chopped parsley.
Optional: Top with toasted almonds or pine nuts for an added crunch before serving.
Serve the spiced couscous warm as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 49.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2638 mg | 56% | |
*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.
