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} 

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.

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.

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

Susan Randall

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}

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main

Cuisine African

Servings 4 servings

Calories 386 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups water or vegetable broth
• ▢ ½ cup orange juice juice of one orange
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon coriander
• ▢ 1 teaspoon ginger
• ▢ ½ teaspoon 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 ½ 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: 1servingCalories: 386kcalCarbohydrates: 85.5gProtein: 11.7gFat: 2.2gSaturated Fat: 0.2gSodium: 294.4mgFiber: 8.5gSugar: 25g

Tried this recipe?Let us know how it was!