This easy Moroccan couscous with chickpeas is a flavorful spiced one-pot dish side dish that’s ready in just 15 minutes.
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What is couscous?
Often mistaken for a grain, couscous is actually a type of pasta and is a staple food in North Africa.
Like Italian pasta, couscous is made from semolina. The semolina is sprinkled with water and rolled into small granules.
The couscous sold in supermarkets has been pre-cooked and dried. To prepare couscous, you simply have to re-hydrate it by allowing it to steam in water or stock for about 5 minutes.
It’s quick and easy to prepare, can be combined with any vegetable, used as a stuffing like for this vegan stuffed squash, and its neutral flavor can take on a multitude of seasoning and flavorings.
How to season couscous
If you’re wondering how to flavor couscous, you’ve come to the right place!
Most recipes won’t tell you this trick: toast your couscous.
Similar to toasted quinoa, toasted couscous tastes slightly nutty and it adds a deeper layer of flavor.
Next, you can cook couscous is water, or add more flavor by cooking it in stock.
In north Africa, couscous is cooked in a stacked pot with meat or vegetable in the top compartment, allowing the flavors to drip down into the couscous below.
Finally, the seasonings. Couscous absorbs spices wonderfully.
Usually, recipes like this Moroccan couscous salad go for Moroccan-inspired flavors with warming spices such as cinnamon, cumin and coriander.
I’ve followed that vibe with this easy Moroccan couscous with chickpeas but simplified it with just one north African spice: ras el hanout.
What is ras el hanout?
Ras el hanout is a spice blend from north Africa.
Like garam masala, there is not one single recipe for ras el hanout - rather each family will make it to their preference.
Common spices included in ras el hanout are cinnamon, cloves, nutmeg, cardamom, coriander, ginger, cumin, black pepper and turmeric.
Some of my favorite blends also include dried flowers such as rose petals and lavender for a floral note.
Large supermarkets carry ras el hanout in the spice aisle or in the international foods aisle.
Ras el hanout is used in this recipe to season couscous but it is also a delicious seasoning on roasted vegetables like for this Moroccan vegetables recipe.
Ingredients
This simple one-pot Moroccan couscous recipe call for just a few simple ingredients.
Couscous: Moroccan couscous is the finely ground couscous that’s cheap and available in most supermarkets.
Chickpeas: One can of chickpeas, drained and rinsed is great for protein and to make this dish more hearty.
Spices: Ras el hanout is a spice blend from north Africa. Look for it either in the spice aisle or the international foods aisle. If you can’t find it, you can substitute a mix of common spices such as cinnamon, cumin, and ginger. My stuffed squash recipe cooks couscous with these spices.
Stock: You can use plain water but vegetable stock will add another layer of flavor.
Dates: I don’t bother to buy expensive medjool dates. Just regular, cheap dates in a bag work fine.
Herbs: Fresh cilantro and mint are delicious and also add the the Moroccan-inspired flavor profile of this dish.
Garlic: Two cloves of garlic start off the flavor base of this Moroccan couscous recipe.
Salt: To season and bring the flavors together.
Oil: A small amount of olive oil is needed to fry the garlic. It also helps to prevent the couscous from clumping.
How to make easy Moroccan couscous with chickpeas
This Moroccan couscous with chickpeas is super quick and easy to make. It’s great as a side dish or as a light meal.
Prep: Mince the two cloves of garlic.
Drain and rinse the can of chickpeas.
If your dates have pits, remove them and roughly chop up the dates.
Toast the couscous: Heat the oil in a large pan over medium heat.
Fry the garlic until soft and fragrant.
Reduce the heat to medium-low and add the couscous. Allow the couscous to toast, stirring frequently, until it turns a golden brown color.
Be careful because couscous can burn quickly. Once is begins to brown, be sure to stir it more frequently.
Cook: Add in the chickpeas, dates, salt and ras el hanout. Stir to combine.
Pour in the vegetable stock and quickly cover the pan with the lid. Turn off the heat.
Allow the couscous to steam for 5 minutes.
Finish: While the couscous steams, chop up the cilantro and mint.
Remove the lid and fluff the couscous with a fork. I like to let it cool a little bit so that the herbs don’t wilt from the steam.
Add in the herbs and toss to combine.
Variations and substitutions
Spices: If you can’t find ras el hanout in your grocery store, you can blend your own - there are many recipes online. You can also substitute a simpler spice mix with cinnamon, cumin, ginger, coriander, etc.
Veggies: Couscous is great served with roasted vegetables. Or use this easy Moroccan couscous as a filling for stuffed vegetables like squash, zucchini or bell peppers.
Garnish: A squeeze of lemon juice and a sprinkling of pomegranate seeds are nice garnishes. Swap the cilantro or mint for parsley.
Fruit: Instead of dates try raisins or sultanas, dried apricots or dried cherries. Add in some diced preserved lemon for a sour note.
FAQs
Couscous is commonly mistaken for a grain when it is actually a type of pasta. Pasta and rice have similar nutritional profiles making neither considerably healthier than the other.
Use equal parts by volume of couscous and water or vegetable stock. For the best flavor, toast the couscous first. Once the couscous is golden brown, turn off the heat pour in the liquid and cover the pan with a tightly-fitting lid. Allow the couscous to steam for 5 minutes. Remove the lid and separate the grains with a fork.
Make ahead and storage tips
This easy Moroccan couscous with chickpeas keeps well in an airtight container in the fridge for up to 5 days.
It can be eaten cold like a salad or reheated in the microwave.
Couscous can be frozen but if you’re planning to freeze this recipe, I would leave out the fresh herbs until you’re ready to eat.
Transfer the cooled couscous to an airtight bag or freezer-safe container and freeze for up to 3 months.
How to serve easy Moroccan couscous with chickpeas
This Moroccan couscous recipe makes for a quick and easy side dish, barbecue side or potluck contribution dish.
Serve it alongside roasted vegetables, a veggie burger, your favorite tofu dish, lentil stew, or a green salad.
This couscous can also make the base layer for a protein bowl or Buddha bowl.
Moroccan couscous with chickpeas
Ingredients
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 cup (200 grams) couscous
- 2 teaspoons ras el hanout spice mix
- 1 can (14 oz / 400 grams) chickpeas, drained and rinsed
- ¾ cup (120 grams) chopped dates
- ½ teaspoon salt
- 1 cup (250 ml) vegetable stock
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
Instructions
- Heat the oil in a large pan over medium heat. Fry the garlic until soft and fragrant.
- Lower the heat to medium-low and add the couscous. Toast the couscous until golden brown - about 5 minutes. Be careful because couscous can quickly burn. Stir it frequently at the beginning and then constantly as it starts to brown.
- Once toasted, add in the ras el hanout, salt, chickpeas and dates and mix well.
- Turn off the heat, pour in the vegetable stock and quickly cover the pan with the lid. Allow to steam for 5 minutes.
- Remove the lid and separate the grains with a fork. Allow to cool for about 5 minutes before adding in the fresh herbs.
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