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5 from 1 vote

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

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