Moroccan Chickpea Couscous

    1 hour 50 minutes

    This recipe is nicely tasty and great with a tagine or is fine on its own. If you have some ras-el-hanout on hand you could use an equivalent amount of that instead of all the individual spices. Serve the couscous with slivered almonds.

    10 people made this

    Serves: 8 

    • 1 1/4 teaspoons ground cumin
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/8 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground allspice
    • 1 tablespoon olive oil
    • 1 red onion, cut in half and thinly sliced
    • 1 capsicum, cubed
    • 2 zucchinis, cubed
    • 1/2 cup sultanas
    • 1 teaspoon salt
    • 1 orange, grated zest
    • 1 (410g) tin chickpeas, rinsed and drained
    • 1 1/2 cups (375ml) chicken stock
    • 1/2 cup (60ml) orange juice
    • 1 1/4 cups couscous

    Preparation:30min  ›  Cook:25min  ›  Extra time:55min  ›  Ready in:1hour50min 

    1. Place a large heavy bottomed saucepan over medium heat. Dry cook the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice until fragrant, about 2 to 3 minutes.
    2. Stir in oil and onion; cook until softened. Stir in the capsicum and zucchini; cook for 5 minutes. Stir in the sultanas, salt, orange zest and chickpeas.
    3. Pour in the stock and orange juice; turn heat to high and bring to a boil. When the mixture is boiling stir in the couscous and remove from heat; cover and let stand 5 minutes.

    Vegetarian Option:

    For a vegetarian option swap the chicken stock for vegetable stock.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (99)


    Wonderful! Sure to impress your guests at a dinner party - looks quite impressive once served. Don't omit the chopped mint, it is the perfect finishing touch to this couscous! Great melange of flavors, textures and colors. The exotic combination of spices is a true feast for the sophisticated palate. This was a huge hit with my boyfriend (a very picky eater) and my best friend loved this too and she once lived in Morocco! A success!  -  23 Jan 2007  (Review from Allrecipes USA and Canada)


    This was very good with the rest of the moroccan dinner I was serving - it went over very well. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use a tablespoon of that, and then add the ginger. Places like Cost Plus carry it really cheap!  -  24 Feb 2008  (Review from Allrecipes USA and Canada)


    This dish is delicious and very quick to prepare. I am vegetarian so I replaced the chicken broth by adding the juice drained from the garbanzos to enough water to make 1 1/2 cups liquid and adding some vegetarian chicken style seasoning. I also added 1 tsp. curry powder, 1/8 tsp. garlic and increase the allspice to 1/2 tsp. since I did not have the cardamom or coriander on hand. Instead of orange juice, I use water with 1-2 tablespoons of fresh lemon or lime juice and leave out the orange zest. I did not think I would like the raisins in this, but they added a nice bit of sweetness and blend nicely with the flavors of the recipe.  -  10 Sep 2008  (Review from Allrecipes USA and Canada)