Moroccan-Spiced Couscous with Carrots and Chickpeas

Name: Moroccan-Spiced Couscous with Carrots and Chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 cup pearl couscous; 3 tbsp olive oil; 4 piece carrots; 1 piece yellow onion; 2 clove garlic; 1.5 tsp ground cumin; 0.5 tsp ground cinnamon; 1 tsp paprika; 1 can chickpeas; 0.5 cup dried apricots; 2.25 cup vegetable broth; 1 piece lemon; 0.5 cup flat-leaf parsley; 1 tsp kosher salt; 0.5 tsp black pepper

Moroccan · 30 mins

Warm pearl couscous with cumin-spiced carrots, chickpeas, apricots, parsley, and a hint of cinnamon.

By james

Servings

1.5 cup pearl couscous
3 tbsp olive oil
4 piece carrots
1 piece yellow onion
2 clove garlic
1.5 tsp ground cumin
0.5 tsp ground cinnamon
1 tsp paprika
1 can chickpeas
0.5 cup dried apricots
2.25 cup vegetable broth
1 piece lemon
0.5 cup flat-leaf parsley
1 tsp kosher salt
0.5 tsp black pepper

Calories

577 kcal

Protein

15g

Carbs

93g

Fat

17g

Fiber

13g

Sugar

18g

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Cook Couscous

1. Heat a large skillet or saucepan over medium heat. Add part of the olive oil and toast the pearl couscous for 2 to 3 minutes, stirring, until lightly golden.

1.5 cup pearl couscous, 1.5 tbsp olive oil
2. Pour in the vegetable broth and add a pinch of the kosher salt. Bring to a boil, cover, reduce to low, and cook for 10 to 12 minutes until the pearl couscous is tender and the liquid is absorbed. Fluff and set aside.

2.2 cup vegetable broth, 1 tsp kosher salt
Spiced Vegetables

3. While the pearl couscous cooks, heat the remaining olive oil in another large skillet over medium heat. Add the carrots and yellow onion and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly caramelized.

1.5 tbsp olive oil, 4 piece carrots, 1 piece yellow onion
4. Stir in the garlic, ground cumin, ground cinnamon, paprika, black pepper, and the remaining kosher salt. Cook for 30 seconds until fragrant.

2 clove garlic, 1.5 tsp ground cumin, 0.5 tsp ground cinnamon, 1 tsp paprika, 1 tsp kosher salt, 0.5 tsp black pepper
5. Add the chickpeas and dried apricots and cook for 2 to 3 minutes, stirring, until warmed through.

1 can chickpeas, 0.5 cup dried apricots
Finish

6. Add the cooked pearl couscous to the skillet and toss well. Squeeze in the lemon and cook for 1 minute more so everything is hot and evenly combined.

1 piece lemon
7. Remove from the heat, fold in the flat-leaf parsley, and taste for seasoning before serving.

0.5 cup flat-leaf parsley

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