Go Back
Homemade Spicy Vegan Chickpea Moroccan Couscous photo

Spicy Vegan Chickpea Moroccan Couscous

This Spicy Vegan Chickpea Moroccan Couscous is bursting with flavor! A delicious blend of spices, fluffy couscous, and a crunchy carrot salad make it a must-try.
Print Recipe Pin Recipe
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)
  • pinch salt
  • pinch black pepper
  • 1/2 cup fresh, 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 fresh mint leaves, 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
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Step-by-Step: Spicy Vegan Chickpea Moroccan Couscous
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Stir in the minced garlic, followed by the salt, black pepper, cumin, turmeric, paprika, allspice, cinnamon, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
  3. Add the drained chickpeas to the skillet, stirring well to coat them in the spice mixture. Pour in the vegetable stock, allowing it to simmer for 5-7 minutes.
  4. Once the chickpeas are heated through, remove the skillet from the heat and fold in the chopped fresh herbs. Set aside while you prepare the couscous.
  5. In a medium saucepan, bring 2 cups of water (or stock) to a boil. Stir in the whole wheat couscous, a pinch of salt, and a pinch of black pepper. Remove from heat, cover, and let it sit for 5 minutes.
  6. After 5 minutes, fluff the couscous with a fork and mix in the chopped herbs and olive oil. If using, sprinkle in the sumac spice for an extra zing.
  7. In a mixing bowl, combine the shredded carrots, chopped mint leaves, raisins, and tahini sauce. Toss until everything is well combined.
  8. To serve, create a base of couscous on each plate. Top with the spiced chickpeas and finish with a generous portion of the carrot salad. Drizzle with tahini sauce and garnish with fresh kale if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep the carrot salad separate until ready to serve to maintain its crunch.
  • Reheat chickpeas and couscous gently on the stovetop with a splash of water or vegetable stock.