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Moroccan Chickpeas & Couscous

How to Cook Couscous with an Easy and Delicious Moroccan Recipe

Moroccan Couscous and Chickpeas

Quick easy couscous casserole recipe, contributed by Fran Lochbihler. Thanks Fran!

Fran said about her couscous recipe, "It's totally awesome and my family loves it! My son, who is 15 months, could eat the whole recipe, if I let him! Do be sure to try it for yourself because I think it's that great!" We think so too!

Total prep & cook time: 20 min

4 Large Servings:

Nutrition Data Per Serving, 191g: 298 cal, 60 cal from fat, 11g sugars, 51g carbs, 7g fat, 1g saturated fat, 162mg sodium, 5g fiber, 9g protein, low Cholesterol, good source Manganese. Estimated glycemic load 30

Ingredients:

  • 1 1/4 + 1/2 cups vegetable stock OR boiling water + 2 unsalted vegetable bouillon cubes
  • 1 cup couscous
  • 1/2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 1 1/2 cup cooked chickpeas OR 1 can chickpeas, drained and rinsed
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp salt
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  • 1/4 tsp fresh ground black pepper
  • 3 ripe plum tomatoes, seeded and chopped
  • 1/2 cucumber, peeled, seeded and cubed
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 Tbsp chopped parsley

Directions:

  1. In a saucepan, bring 1 1/4 cups stock to a boil
  2. Add couscous, stir and cover. Set aside.
  3. Heat oil over medium heat in a large saucepan or sauté pan
  4. Add onion and garlic, cook stirring until soft
  5. Add tomatoes and stir until soft
  6. Stir in cucumber and spices, cook for 1 minute
  7. Add chickpeas, raisins, almonds and remaining 1/2 cup stock
  8. Bring to a boil, and add couscous
  9. Turn off heat, cover and let stand 1 or 2 minutes, until the liquid has been absorbed by the couscous
  10. Add chopped parsley, fluff with a fork and serve

Recipe Tips:

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Menu Suggestions: We ate this all by itself, as a meal in a bowl, but a green salad or sautéed greens would've been nice on the side. Kid friendly steamed broccoli & carrots would also go well with Moroccan Couscous.

I used whole wheat couscous, which is firmer, and needed a few minutes more cooking. I added the couscous to the boiling water, rather than the other way around. Since I didn't have a cucumber, I used zucchini, but cucumber would've been better.

I made a gluten free version with millet, which looks & acts like couscous, only more substantial. Millet takes about 20 minutes to cook, so it should be pre-cooked before adding to this recipe. You could also use cooked quinoa.

Instead of vegetable stock, I used an unsalted vegan vegetable bouillon cube, dissolving it in the boiling water first. I added chopped parsley to the recipe for contrast and vitamins.

I reduced the cumin and left out the cayenne pepper, for our tastes. Feel free to omit and substitute with the flavorings in this recipe.

Moroccan Couscous is also excellent served cold as a salad. We also loved our gluten free version, with millet.

Recipe Comments:

Andrea F: "Just wanted to share that I tried your Moroccan Couscous & Chickpeas recipe today and we all loved it! Quick, easy and full of ingredients we usually have on stock. Awesome!"

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