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Moroccan Chickpea Vegetable Couscous
Abdelaziz

Moroccan Chickpea Vegetable Couscous

A weeknight Moroccan-style couscous with chickpeas, carrot, turnip, and zucchini in a warmly spiced tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil 15 ml
  • 1 medium yellow onion diced
  • 2 medium carrots cut into thick slices
  • 1 small turnip about 4 oz (120 g), peeled and cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt adjust to taste
  • 1 can diced tomatoes 14.5 oz (411 g), with juices
  • 3 cups low-sodium vegetable broth 720 ml
  • 2 medium zucchini about 14 oz (400 g), cut into chunks
  • 1 can chickpeas 15 oz (425 g), drained and rinsed
  • 1 cup whole-wheat couscous 170 g, dry
  • 1 1/4 cups boiling water 300 ml
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Cook the onion 5 minutes, until soft.
  2. Stir in the cumin, ginger, turmeric, cinnamon, and salt and cook 30 seconds, until fragrant.
  3. Add the carrots, turnip, tomatoes, and broth. Bring to a boil, then simmer, partly covered, 15 minutes.
  4. Add the zucchini and chickpeas and simmer 10 minutes, until a fork slides easily into the vegetables.
  5. Put the couscous in a heatproof bowl, pour the boiling water over it, cover, and rest 5 minutes. Fluff with a fork. If your package gives a different water ratio, follow the package.
  6. Divide the couscous among 4 plates, spoon the vegetables and broth on top, and finish with the cilantro.

Notes

Nutrition values are estimates per serving.
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