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    Home » 30 Min. or Less

    Moroccan Couscous

    Last Updated February 27, 2021. Originally Published December 30, 2015 By Susan 2 Comments

    Jump to Recipe Print Recipe

    Moroccan Couscous- a quick and easy complete meal made all in one pot. Couscous (a really tiny form of semolina pasta) is flavored with typical Moroccan spices like cumin, coriander, ginger and cinnamon. The addition of chickpeas, red bell peppers and carrots help make this a hearty (and healthy ) meal option. Raisins and dried apricots add a bit of sweetness that pairs nicely with the spices of this dish. All you need is one pan and about 15 min. to get this meal on the table. {Vegetarian and Vegan} 

    Moroccan Couscous

    The last few weeks have been a fabulous food fest filled with LOTS of holiday classics  like turkey and ham, stuffing, mashed potatoes, pumpkin pie, stuffing, stuffing..and more stuffing . Who me? Have a little thing for stuffing? Can you see my "Cheshire cat "big grin…o.k  stuffing and I are besties .  It’s just such a treat!

    Dare I say I’ve had enough for a while ?

    Now I’m feeling the need to get back to more “normal” eating , some filling healthy vegetarian/vegan options. So for todays One Pot Wednesday meal I’m whipping up a quick and healthy Moroccan Couscous.

    Moroccan Couscous

    Spiced with the flavors of Morocco (cumin, coriander, ginger, cinnamon and a pinch of red pepper flakes) and loaded with goodies like chickpeas, raisins, dried apricots, spinach, red bell pepper and carrots, this couscous dish will fill you up and fuel you up.

    Healthy Moroccan Couscous with Chickpeas

    This complete meal takes only 15 minutes to make

    Bonus, you can whip up this Moroccan Couscous in about 15 min. and will only need one pan! How easy is that! Literally you boil some water, add the couscous, raisins and apricots and bring to a boil. Take the pan off the heat and let the couscous do it's thing for a few minutes. Fluff, add the remaining goodies...and boom! you're done!

    A complete meal all in one pot. You've got protein (chickpeas), carbs (couscous)  veggies (carrots, bell pepper, spinach) and even fruits (raisins and apricots). Moroccan Couscous deliciousness!

    moroccan-couscous 4

    moroccan-couscous.jpg
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    Moroccan Couscous

    Moroccan Couscous- a quick and easy complete meal made all in one pot. Couscous (a really tiny form of semolina pasta) is flavored with typical Moroccan spices like cumin, coriander, ginger and cinnamon. The addition of chickpeas, red bell peppers and carrots help make this a hearty (and healthy ) meal option. Raisins and dried apricots add a bit of sweetness that pairs nicely with the spices of this dish. All you need is one pan and about 15 min. to get this meal on the table. {Vegetarian and Vegan}
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main
    Cuisine: African
    Servings: 4 servings
    Calories: 386kcal
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 1 ½ cups water or vegetable broth
    • ½ cup orange juice juice of one orange
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp ginger
    • ½ tsp cinnamon
    • pinch of crushed red pepper flakes or cayenne or splash of Sriracha (optional - for some heat)
    • 2 scallions diced (reserve some of the green portion for garnish)
    • 1 cup couscous quinoa for gluten-free optionn
    • ¼ cup raisins
    • ¼ cup dried apricots sliced
    • 1 can 15oz. chickpeas, drained and rinsed
    • ½ cup diced red bell pepper about 1/2 red pepper
    • ½ cup grated carrot about 1 large carrot
    • large handful of fresh baby spinach
    • Squeeze of lemon juice
    • chopped cilantro and/or mint for garnish
    • slivered almonds for garnish

    Instructions

    • Add water, orange juice, spices (cumin,coriander,ginger,cinnamon, crushed red pepper) and scallions to a medium saucepan and bring to a boil.
    • Add couscous, raisins, apricots and chickpeas. Return to boil. Stir to mix thoroughly. Cover and turn off the heat. Let rest for about 5 min. until couscous has absorbed all the liquid.
    • Fluff couscous with a fork and add bell pepper, carrots, and spinach and a squeeze of lemon. Salt and pepper to taste. Return to stove-top to heat for a few minutes until spinach begins to wilt (you may need to add a bit more water or oj)*
    • Transfer to serving plates/bowls and top with reserved scallion greens, chopped cilantro/mint and slivered almonds</span>

    Notes

    * I like to add the bell pepper, carrots and spinach at the end so they are crisp tender. If you prefer you veggies to be cooked more, add them at the same time you add raisins, apricots and chickpeas.
    I sometimes like to add a drizzle of olive oil just before serving.

    Nutrition

    Serving: 1serving | Calories: 386kcal | Carbohydrates: 85.5g | Protein: 11.7g | Fat: 2.2g | Saturated Fat: 0.2g | Sodium: 294.4mg | Fiber: 8.5g | Sugar: 25g
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    Comments

    1. Chelsea

      January 18, 2016 at 9:30 am

      5 stars
      How do you eat the leftovers? Reheat or cold?

      Reply
      • Susan

        January 18, 2016 at 10:48 am

        Chelsea...I actually did both! I added a scoop of the Moroccan couscous on top of some salad greens and a drizzle of olive oil to make a salad and I also reheated in a pan on the stove-top. (I'm sure you could do microwave as well). Hope you enjoy!

        Reply

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