Quick Moroccan Chickpea and Vegetable Couscous

READY IN: 30mins
Recipe by Boo Chef in West Te

Posting for ZWT 6 North African From The Quick Recipe. 4 - 6 servings as a main dish or 8 servings as a side.

Top Review by Tinkerbell

We really enjoyed this recipe! This was also a great way to introduce my family to couscous. With vegetables and flavors that are recognizable to them, the new texture was easy to accept. I used 1/2 cup each of both parsley & cilantro. (Not too sure what the recipe was asking for as far as which ingredient & how much total.) In the future I'll make just a half recipe, as we ate a lot but still have about 6 servings leftover. Thanks for posting, Boo! Made & enjoyed for the Celebrity Couscous Caper Challenge - ZWT-6 Team Xtra Hot Dishes! :)

Ingredients Nutrition


  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
  2. . Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
  3. Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.

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