Moroccan Chickpea Couscous (Print Version)
Tasty couscous paired with baked chickpeas, sweet potatoes, and bold Moroccan seasonings, topped with a tangy lemon dressing.
# Ingredients:
→ Spices
01 -
1/4 teaspoon ground ginger
02 -
1/4 teaspoon cayenne
03 -
2 teaspoons cumin
04 -
1 teaspoon cinnamon
05 -
2 teaspoons paprika
06 -
1 teaspoon salt
→ Roasting basics
07 -
1 pound sweet potato, peeled and chopped into small chunks
08 -
1 19-ounce can chickpeas, rinsed and drained
09 -
2 tablespoons olive oil
→ Couscous prep
10 -
1 cup raw couscous
11 -
1 1/4 cups water or veggie broth
12 -
1 teaspoon olive oil
→ Zesty dressing
13 -
3 tablespoons fresh lemon juice or 1 tablespoon white wine vinegar
14 -
1 teaspoon honey, or swap with agave syrup or brown sugar for a vegan choice
15 -
Salt and black pepper, adjust to your taste
16 -
1 clove garlic, finely minced
17 -
1/4 cup olive oil
18 -
1/2 teaspoon dried parsley or a small spoonful of chopped fresh parsley
→ Optional toppings
19 -
Fresh parsley, chopped
20 -
Slices of lemon
# Steps:
01 -
In a little bowl, stir together cumin, paprika, cinnamon, salt, cayenne, and ground ginger. Blend well so it's fully combined.
02 -
On a big sheet pan, spread the chickpeas and pieces of sweet potato. Pour olive oil over them and toss with the spice blend until everything's nicely coated.
03 -
Fire up your oven to 425°F. Roast the chickpeas and sweet potato for about 25 minutes, flipping the pieces around halfway through. They're done when the potatoes are soft.
04 -
Boil water or broth with olive oil in a medium pot. Stir in couscous, remove it from the heat, and cover. Let it sit for a few minutes, then fluff with a fork. Keep that lid on to keep it warm.
05 -
In a jar or bowl, mix olive oil, lemon juice, minced garlic, honey, parsley, salt, and pepper. Shake or whisk like crazy until it all comes together.
06 -
In a big bowl, stir the warm couscous with the dressing so it gets evenly coated. Gently fold in the roasted chickpeas and sweet potato. Add salt and pepper if you think it needs more flavor.
07 -
Add a sprinkle of parsley or a few lemon slices on top if you feel fancy. Serve right away. Leftovers can go in the fridge in a sealed container for up to four days.
# Notes:
01 -
Use quinoa instead of couscous to make this gluten-free. Just cook 1 cup of quinoa by following the package instructions.
02 -
Taste and tweak the seasoning after putting it all together since broth or water can change how salty it is.