Spicy Vegan Chickpea Moroccan Couscous
A flavorful, spicy vegan Moroccan couscous recipe featuring chickpeas, herbs, and tahini that's quick to make and richly satisfying.
Equipment
- 1 Mixing bowl Large
Ingredients
For the Chickpeas
- 1 tablespoon Olive oil
- 1 Red onion thinly sliced
- 2 Garlic cloves minced
- 2 cups Chickpeas canned and drained
- ⅛ teaspoon Salt
- ¼ teaspoon Black pepper
- ⅛ teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- ¼ teaspoon Allspice
- ⅛ teaspoon Cinnamon
- ¼ teaspoon Cayenne pepper
- ¼ cup Vegetable stock or water
- ½ cup Fresh herbs chopped cilantro, parsley, mint
For the Couscous
- 1 cup Whole wheat couscous
- 2 cups Boiling water or stock
- pinch Salt
- pinch Black pepper
- ½ cup Fresh herbs chopped cilantro, parsley, mint
- 1 teaspoon Olive oil
- ¼ teaspoon Sumac optional
For the Carrot Salad
- 2 cups Carrots shredded
- ¼ cup Mint leaves fresh, chopped
- ¼ cup Raisins
- ¼ cup Tahini sauce
Instructions
Instructions
- Heat olive oil in a pressure cooker on sauté mode until hot.
- Sauté red onion for 5 minutes until soft. Add garlic and cook 1 minute more.
- Add chickpeas and spices; stir to coat and combine thoroughly.
- Pour in vegetable stock, seal lid and pressure cook on high for 8 minutes.
- Let pressure release naturally for 10 minutes then open the lid and stir in fresh herbs.
- Prepare couscous separately by combining with boiling water, salt, pepper, olive oil and herbs. Let sit covered until liquid is absorbed then fluff before serving.
Notes
For meal prep, store chickpeas and couscous separately in the fridge for up to 3 days. Carrot salad and tahini sauce should be kept in separate containers for freshness.