Easy One-Pot Moroccan Couscous with Chickpeas (2024)

• Moroccan couscous is a grain product, made from semolina (coarsely ground durum wheat). It comes steamed and dried. Therefore, it is quick-cooking. Simply reconstitute in boiling liquid before consuming. Choose whole wheat couscous for a healthier, fiber-rich option.
• Peppadew is the brand name for pickled grape-size Juanita red peppers. They come sold in jars, and are sweet in flavor with a mild spice level. Substitute with golden raisins as desired.
• Lemon zest adds a citrusy tang that complements the sweetness of the Peppadew piquanté peppers delectably.

See recipe card for quantities.

Cook the aromatics, vegetables, and spices in olive oil or vegetable broth.

Then, add the chickpeas and mix. Pour in the veggie broth and heat until warmed through.

Mix the dried couscous into the heated broth. Flatten with a spatula or the back of a spoon to make sure all the couscous is submerged in the broth.

Set aside for 5 minutes to reconstitute the couscous. Add lemon zest, and juice. Serve with vegan sour cream and avocado as desired.

💡 Top tip

Remove the skillet from the heat before adding the dried couscous. It reconstitutes in the hot broth and does not require further cooking. Make sure to mix and flatten the grains so that they are submerged in the broth.

What is couscous made of?

Couscous is a man-made grain product, typically made from coarsely ground semolina. It is thought of as both a grain and pasta, yet it is neither at the same time! Moroccan couscous is the semolina grain product sold as 'couscous.' It is sold steamed and dried, and only needs to be reconstituted in boiled water for about 5 minutes before consumption. Pearl couscous is technically a larger version of Moroccan couscous, about the size of a pea. It requires cooking in simmering water for about 5 minutes. Israeli couscous is not actually couscous, but rather extruded pasta.

How do you cook couscous?

For cooking Moroccan (golden) couscous on its own, use 1 ¼ cups water to 1 cup couscous. Bring the water or broth, and salt (optional) to a boil. Add the couscous. Stir, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and serve.

Do chickpeas have protein?

Chickpeas are great for adding plant-based protein to vegan recipes. One cup cooked chickpeas contains over 14 grams of protein, and 12 grams of fiber. This is more protein than one chicken drumstick.

One-Pot Moroccan Couscous with Chickpeas Recipe

Nisha Melvani

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.

Nutrition

Calories: 502kcal | Carbohydrates: 97g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 669mg | Fiber: 17g | Sugar: 10g | Vitamin A: 5044IU | Vitamin C: 83mg | Calcium: 121mg | Iron: 7mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.