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4.7 from 18 votes

Spicy Vegan Chickpea Moroccan Couscous

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 411 kcal
Course: Main Course , Salad
Cuisine: Mediterranean , Vegan

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 spice (optional)
  • For the carrot salad:
  • 2 cups carrots shredded
  • 1/4 cup mint leaves fresh, chopped
  • 1/4 cup raisins
  • 1/4 cup Tahini sauce
  • To dress up:
  • Perfect Tahini Sauce
  • Fresh Kale for serving (optional)

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!