Moroccan Chickpea and Vegetable Couscous Delight
Experience the vibrant flavors of Morocco with this fast and delicious Moroccan Chickpea and Vegetable Couscous dish. Perfect for a weeknight dinner or as a crowd-pleasing side, this recipe combines fluffy couscous with aromatic spices, tender vegetables, and protein-rich chickpeas. A squeeze of lemon and fresh herbs add a refreshing finish to this wholesome meal.
6
Servings
417
Calories
14
Ingredients
Ingredients
unsalted butter
4 tablespoons (divided)
couscous
2 cups (toasted)
medium onion
1 (chopped fine)
medium carrots
2 (chopped fine)
salt
to taste
garlic cloves
4 (minced)
ground coriander
1/2 teaspoon
ground ginger
1/2 teaspoon
canned chickpeas
15 ounces (drained and rinsed)
low sodium chicken broth
1 3/4 cups (canned)
frozen peas
1 1/2 cups
fresh parsley, cilantro, or mint leaves
1/2 cup (chopped)
ground black pepper
to taste
lemon
1 (cut into wedges)
Instructions
1
Begin by melting 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once the butter starts to foam, add the couscous. Stir frequently with a heatproof spatula or wooden spoon for about 3 minutes, or until some of the grains just start to brown. Transfer the toasted couscous into a large bowl and set aside.
2
In the same skillet, over medium heat, melt the remaining 2 tablespoons of butter. Add the chopped onion, finely chopped carrots, and 1 teaspoon of salt. Cook, stirring occasionally, for about 5 minutes until the onion softens and starts to brown.
3
Add the minced garlic, ground coriander, and ground ginger to the pan. Stir and cook for about 30 seconds until the mixture becomes fragrant.
4
Stir in the canned chickpeas, low sodium chicken broth, and 2 cups of water. Increase the heat to medium-high and bring the mixture to a boil.
5
Add the frozen peas to the boiling mixture, then pour it over the toasted couscous. Cover the bowl tightly with plastic wrap and let it sit for 12 minutes, allowing the couscous to steam and absorb the flavors.
6
Remove the plastic wrap, add fresh herbs like parsley, cilantro, or mint, and fluff the couscous with a fork. Season to taste with additional salt and ground black pepper.
7
Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Information
17g
Fat
53g
Carbs
8g
Protein
8g
Fiber
3g
Sugar
333mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Chickpea and Vegetable Couscous Delight?
It is a fast and flavorful Moroccan-inspired dish combining fluffy toasted couscous with aromatic spices like ginger and coriander, tender vegetables, and protein-rich chickpeas.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What are the main spices used in this couscous dish?
The dish is seasoned with ground coriander, ground ginger, garlic, salt, and ground black pepper.
How do I toast the couscous?
Melt 2 tablespoons of butter in a skillet over medium-high heat, add the couscous, and stir frequently for about 3 minutes until some grains start to brown.
Is this recipe truly vegetarian?
While tagged as vegetarian, the ingredients list chicken broth. To make it strictly vegetarian or vegan, substitute the chicken broth with vegetable broth.
How long does the couscous need to steam?
After pouring the boiling liquid over the couscous, cover the bowl tightly with plastic wrap and let it sit for 12 minutes.
Can I make this recipe vegan?
Yes, substitute the unsalted butter with olive oil or a plant-based butter and use vegetable broth instead of chicken broth.
How many calories are in a single serving?
There are approximately 417 calories per serving.
What vegetables are included in the recipe?
The recipe includes chopped onions, finely chopped carrots, and frozen peas.
Which fresh herbs are recommended for garnish?
You can use a half cup of chopped fresh parsley, cilantro, or mint leaves.
How much protein is in this Moroccan couscous dish?
Each serving contains approximately 8 grams of protein.
Is this dish high in fiber?
Yes, it provides a good amount of fiber with 8 grams per serving.
How much fat is in one serving?
There are 17 grams of fat per serving.
What is the sodium content?
The dish contains approximately 333mg of sodium per serving.
Do I need to cook the chickpeas first?
The recipe calls for one 15-ounce can of chickpeas, which should be drained and rinsed before adding to the skillet.
How much liquid is required for the couscous?
You will need 1 3/4 cups of chicken broth and 2 cups of water.
Should the carrots be cooked before adding them to the couscous?
Yes, the carrots should be chopped fine and sautéed with the onions for about 5 minutes until softened.
How many garlic cloves are used?
The recipe requires 4 minced garlic cloves.
Is the ginger used fresh or ground?
The recipe specifies 1/2 teaspoon of ground ginger.
What is the purpose of the lemon wedges?
Serving with lemon wedges allows you to add a fresh squeeze of citrus to brighten the flavors of the dish.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas, though you may need to boil them slightly longer in the broth to ensure they are tender.
How do you fluff the couscous?
After the couscous has finished steaming, remove the cover and use a fork to gently separate and lift the grains.
What is the total carbohydrate count?
There are 53 grams of carbohydrates per serving.
Is there any added sugar in this recipe?
The recipe contains 3 grams of sugar, which primarily comes naturally from the vegetables.
Can I use salted butter instead of unsalted?
Yes, but you should reduce the additional salt added to the recipe to avoid over-seasoning.
Is this a main dish or a side dish?
It is versatile and can be served as either a satisfying vegetarian main dish or a flavorful side dish.
What type of skillet is best for this recipe?
A large skillet is recommended to accommodate the vegetables, chickpeas, and liquids before pouring them over the couscous.
Can I substitute the chicken broth with water?
You can, but using broth is highly recommended as it adds depth and richness to the flavor of the couscous.
How should I prepare the carrots and onions?
Both the onions and carrots should be chopped fine to ensure they cook quickly and distribute evenly throughout the couscous.
How much butter is needed in total?
The recipe uses a total of 4 tablespoons of unsalted butter, divided into two 2-tablespoon portions.