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Homemade Spicy Vegan Chickpea Moroccan Couscous recipe photo

Spicy Vegan Chickpea Moroccan Couscous

This Spicy Vegan Chickpea Moroccan Couscous is bursting with bold flavors and textures!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpeas:
  • 1 tablespoon olive oil
  • 1 red onion thinly sliced
  • 2 garlic cloves minced
  • 2 cups chickpeas canned and drained
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1/4 cup vegetable stock (or water)
  • 1/2 cup chopped fresh herbs (cilantro, parsley, mint)
For the Couscous:
  • 1 cup whole wheat couscous
  • 2 cups boiling hot water (or stock)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/2 cup fresh and chopped herbs (cilantro, parsley, mint)
  • 1 teaspoon olive oil
  • 1/4 teaspoon sumac spice (optional)
For the Carrot Salad:
  • 2 cups carrots shredded
  • 1/4 cup mint leaves fresh, chopped
  • 1/4 cup raisins
  • 1/4 cup tahini sauce
To Dress Up:
  • Perfect tahini sauce
  • Fresh kale for serving (optional)

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Make Spicy Vegan Chickpea Moroccan Couscous: A Simple Method
  1. Step 1: Sauté the Aromatics
    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and sauté for about 3-4 minutes until the onions become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Step 2: Spice Things Up
    Add the canned chickpeas to the skillet along with salt, black pepper, cumin, turmeric, paprika, allspice, cinnamon, and cayenne pepper. Stir everything together, allowing the spices to coat the chickpeas evenly, and cook for about 5 minutes.
  3. Step 3: Add Liquid and Herbs
    Pour in the vegetable stock (or water) and bring the mixture to a gentle simmer. Let it cook for another 3-5 minutes until everything is heated through. Just before serving, stir in the chopped fresh herbs.
  4. Step 4: Prepare the Couscous
    In a medium saucepan, bring 2 cups of water (or stock) to a boil. Add a pinch of salt and black pepper. Once boiling, stir in the whole wheat couscous, remove from heat, and cover. Let it sit for 5 minutes to absorb the liquid.
  5. Step 5: Fluff the Couscous
    After 5 minutes, fluff the couscous with a fork. Stir in the fresh herbs, olive oil, and sumac spice (if using) for an extra flavor kick.
  6. Step 6: Make the Carrot Salad
    In a mixing bowl, combine shredded carrots, chopped mint leaves, and raisins. Drizzle with tahini sauce and toss until well combined.
  7. Step 7: Serve and Enjoy!
    To serve, layer the couscous on a plate, top with the spiced chickpeas, and add a generous helping of carrot salad on the side. If desired, drizzle with extra tahini sauce and garnish with fresh kale.

Notes

  • Feel free to experiment with different vegetables in the carrot salad, such as bell peppers or cucumbers.
  • For added crunch, consider tossing in some toasted nuts or seeds.
  • This dish is great warm, but it can also be served cold as a refreshing summer salad.