Moroccan-Style Chickpea and Vegetable Couscous
By Suzy Karadsheh
Category
Entree
Cuisine
Moroccan
Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 Minutes
Moroccan-style vegetable couscous with chickpeas is a filling, protein-packed vegan meal! The flavors from ras el hanout and cinnamon are warm and comforting, and I love that you can really use whatever veggies you have on hand. If it can be roasted, it will work here! Serve this roasted vegetable couscous with a salad, or pair it with a meat-based protein like Moroccan chicken.
Ingredients
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1 small eggplant, cut into 1-inch chunks
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Kosher salt
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1 large onion, cut into 1-inch chunks
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1 zucchini, cut into large 1-inch chunks
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1 yellow squash, cut into large 1-inch chunks
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1 sweet red pepper, cored and cut into chunks
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2 to 3 carrots, peeled and cut into large chunks
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3 garlic cloves, minced
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1 (15- ounce) can chickpeas, drained and rinsed
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2 ½ teaspoons ras el hanout, divided
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1 teaspoon red pepper flakes or Aleppo pepper
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¾ teaspoon ground cinnamon
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Black pepper
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Extra virgin olive oil
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1 (28- ounce) can San Marzano tomatoes with their juices
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1 cup water or vegetable broth
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1- inch fresh ginger, grated
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½ cup dried apricot, chopped
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½ cup slivered almonds
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½ cup cilantro or parsley, to finish
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2 cups couscous
Directions
Put the eggplant cubes in a colander and season with a big pinch of kosher salt. Set the colander in a clean sink and allow the eggplant to sit while you chop the remaining vegetables.
Cut the remaining vegetables into chunks and put them in a large baking dish with the minced garlic. Season with kosher salt and toss. Wipe the eggplant cubes dry and add it to the baking dish with the rest of the vegetables. Add the chickpeas. Season with 2 teaspoons ras el hanout, the red pepper flakes, cinnamon, and a good pinch of black pepper. Drizzle about 2 to 3 tablespoons extra virgin olive oil and toss to coat.
Turn the broiler on. Spread the vegetables well in the baking dish so they are not overlapping. Place the baking dish about 6 inches from the broiler. Broil the vegetables, watching closely for them to char nicely on top (about 5 minutes, but watch carefully so the veggies don’t burn).
Remove the baking dish from the heat briefly and switch the oven to the baking function at 400°F.
Before returning the vegetables to the oven, add the tomatoes, broth (or water), and ginger. Season with a little kosher salt and the remaining ras el hanout. Drizzle with a little extra virgin olive oil.
Cover the baking dish with a large piece of foil and bake on the center rack of your heated oven anywhere from 30 to 45 minutes or until the vegetables are tender.
While the vegetables are cooking, work on the couscous. In a saucepan, bring 2 cups of water to a boil. Season the water with kosher salt. Stir in 2 cups dry couscous. Turn the heat off and cover the pot and leave the couscous alone for about 10 minutes. Once the couscous has absorbed all the water, fluff it up with a fork before serving.
Prepare the apricots and slivered almonds. In a small pan, warm a little bit of extra virgin olive oil. Add the chopped apricots and cook, tossing frequently until warmed through and caramelized. Add the slivered almonds and cook until they are golden brown. Remove from the heat.
Assemble the vegetable couscous. Transfer the cooked couscous to a large round platter. Top the couscous with as much of the vegetables as you can. Add the apricots and almonds, and finish with a sprinkle of cilantro or parsley.
Recipe Note
- Serving ideas: You don’t really need anything alongside this dish — it’s plenty filling on its own! But for some crunch, serve it with a light salad. If you want a meat-based protein, try it with Baharat Baked Chicken Thighs or Moroccan Chicken.
- Make ahead tips: You can prepare and roast the vegetables up to 2 nights in advance. When you’re ready to assemble the vegetable couscous, simply reheat the veggies in the oven and make the couscous.How to store and reheat leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet until warmed through.
Nutrition
Calories 332, Fat 5.3 grams, Monounsaturated Fat 2500 milligrams, Potassium 876.8 milligrams, Vitamin A 92.5 milligrams, Iron 3.4 milligrams, Carbs 61.7 grams, Saturated Fat 0.5 grams, Trans Fat 0.001 grams, Fiber 10.8 grams, Vitamin C 41.2 milligrams, Protein 12.6 grams, Polyunsaturated Fat 1700 milligrams, Sodium 330.1 milligrams, Sugar 12.3 grams, Calcium 122.2 milligrams