Couscous with Chickpeas and Vegetables

Name: Couscous with Chickpeas and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 cups couscous; 2.5 cups vegetable broth; 2 cans chickpeas (15 oz cans), drained; 2 medium carrots, diced; 1 large zucchini, diced; 1.5 cups tomato sauce; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp ground ginger; 1/2 tsp paprika; 1/4 tsp turmeric; 2 tbsp olive oil; 1/2 tsp salt; 3 tbsp fresh cilantro, chopped

Fluffy couscous topped with a fragrant stew of chickpeas, carrots, zucchini, and tomatoes infused with warming spices like cumin and ginger.

55 minEasyServes 4380 cal/serving

MoroccanDinnerStovetopVegetarian

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Ingredients

1.5 cups couscous
2.5 cups vegetable broth
2 cans chickpeas (15 oz cans), drained
2 medium carrots, diced
1 large zucchini, diced
1.5 cups tomato sauce
1 medium yellow onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp paprika
1/4 tsp turmeric
2 tbsp olive oil
1/2 tsp salt
3 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 minced garlic cloves, sauteing until softened, about 3 minutes.
2

Stir in 1 tsp ground cumin, 1/2 tsp ground ginger, 1/2 tsp paprika, and 1/4 tsp turmeric. Cook for 1 minute until fragrant.
3

Add 2 medium diced carrots and 1 large diced zucchini, cooking for 5 minutes. Pour in 1.5 cups tomato sauce and 2 cans drained chickpeas (15 oz cans).
4

Bring to a simmer and cook for 15 minutes until vegetables are tender. Season with 1/2 tsp salt.
5

While the stew simmers, bring 2.5 cups vegetable broth to a boil. Stir in 1.5 cups couscous, then remove from heat. Cover and let sit 5 minutes.
6

Fluff couscous with a fork. Spoon stew over couscous and garnish with 3 tbsp chopped fresh cilantro.

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Questions

What should Couscous with Chickpeas and Vegetables look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until vegetables are tender.

What can I use instead of cilantro in Couscous with Chickpeas and Vegetables?

The entry for Couscous with Chickpeas and Vegetables calls for 3 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Couscous with Chickpeas and Vegetables?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Couscous with Chickpeas and Vegetables uses 2 cans chickpeas (15 oz cans), drained.

Can I make Couscous with Chickpeas and Vegetables gluten-free?

Yes. The gluten in Couscous with Chickpeas and Vegetables is 1.5 cups couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Couscous with Chickpeas and Vegetables?

One serving (the recipe makes 4) is about 380 calories, with 12 g protein, 68 g carbohydrate and 6 g fat, plus 12 g fiber and 420 mg sodium.

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