Moroccan Chickpea Couscous

Moroccan Chickpea Couscous


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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.


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.

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