Spicy Vegan Chickpea Moroccan Couscous
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
411 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Vegan
Spicy Vegan Chickpea Moroccan Couscous
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Looking for a really spicy vegan flavorful dinner? This spicy vegan chickpea Moroccan couscous recipe is for you! Loaded with flavor, protein, hearty grain, bright herbs, and a perfect tahini sauce.
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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 tsp 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 herbs chopped fresh herbs (cilantro, parsley,mint)
- For the couscous:
- 1 cup couscous whole wheat
- 2 cups water boiling hot (or stock)
- pinch salt
- pinch black pepper
- 1/2 cup herbs fresh and chopped (cilantro,parsley, mint)
- 1 teaspoon olive oil
- 1/4 teaspoon sumac optional, spice
- For the carrot salad:
- 2 cups carrot shredded
- 1/4 cup mint fresh, chopped, leaves
- 1/4 cup raisins
- 1/4 cup tahini sauce
- To dress up:
- tahini for sauce
- kale optional, fresh, for serving
Notes
- You can prepare the spicy chickpeas and couscous ahead of time (3 days), just reheat them before serving.
- Feel free to skip/adjust the type and amount of spices used in the chickpeas to suit your taste.
- To infuse extra flavor in to the couscous, try adding some vegetable stock in place of the water.
- If you can't find sumac spice, just add a squirt of lemon/lime juice and for a zestier couscous, add lemon zest.
- If you're not a kale person, use spinach, arugula or any type of greens.
- For a gluten free meal, use millet, buckwheat or quinoa and read this How To Cook Quinoa post for extra tips!
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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