Moroccan Couscous and Chickpeas





Total prep & cook time: 20 min


4 Large Servings:







  • 1 1/4 + 1/2 cups vegetable stock OR water + 1 unsalted vegetable bouillon cube
  • 1 cup couscous
  • 1/2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 1 1/2 cup cooked chickpeas OR 1 can chickpeas, drained and rinsed
  • 1 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp salt



  • 1/4 tsp fresh ground black pepper
  • 3 ripe plum tomatoes, seeded and chopped
  • 1/2 cucumber, peeled, seeded and cubed
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 Tbsp chopped parsley




  1. In a saucepan, bring 1 1/4 cups stock to a boil
  2. Add couscous, stir and cover. Set aside.
  3. Heat oil over medium heat in a large saucepan or sauté pan
  4. Add onion and garlic, cook stirring until soft
  5. Add tomatoes and stir until soft
  6. Stir in cucumber and spices, cook for 1 minute
  7. Add chickpeas, raisins, almonds and remaining 1/2 cup stock
  8. Bring to a boil, and add couscous
  9. Turn off heat, cover and let stand 1 or 2 minutes, until the liquid has been absorbed by the couscous
  10. Add chopped parsley, fluff with a fork and serve


Recipe Tips:



Menu Suggestions: I ate this all by itself, as a meal in a bowl, but a green salad or sautéed greens would’ve been nice on the side. Kid friendly steamed broccoli & carrots would also go well with Moroccan Couscous.


I used whole wheat couscous, which is firmer, and needed a few minutes more cooking. I added the couscous to the boiling water, rather than the other way around. Since I didn’t have a cucumber, I used zucchini, but cucumber would’ve been better.


I made a gluten free version with millet, which looks & acts like couscous, only more substantial. Millet takes about 20 minutes to cook, so it should be pre-cooked before adding to this recipe.


Instead of vegetable stock, I used an unsalted vegan vegetable bouillon cube, dissolving it in the boiling water first. I added chopped parsley to the recipe for contrast and vitamins.


I reduced the cumin and left out the cayenne pepper, for our tastes. Feel free to omit and substitute with the flavourings in this recipe.


Moroccan Couscous is also excellent served cold as a salad. I loved the gluten free version, with millet.