Name: Moroccan Couscous with Chickpeas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 large shallot, minced; 1 teaspoon ras el hanout seasoning; 2 cloves garlic, minced; 1 cup chicken stock; 1 cup couscous; 1/2 cup golden raisins; 1/2 cup dried chopped apricots; 1 (15 ounce) can chickpeas, drained and rinsed; 2 tablespoons minced fresh mint; 2 tablespoons minced fresh cilantro; 2 tablespoons crumbled feta cheese

Jump to Recipe

Get ready for a vibrant journey of flavors with this Moroccan Couscous with Chickpeas! Imagine golden pearls of couscous mingling with sweet bursts of golden raisins and apricots, all scented by fragrant ras el hanout and brightened by herbs and creamy feta. This dish delivers bold, exotic taste and satisfying texture in every bite, making it a perfect contender for both an easy weeknight dinner and an impressive centerpiece at your next gathering. Moroccan Couscous with Chickpeas is your ticket to a delightful mealtime escape right at home.

Ingredients You’ll Need

Moroccan Couscous with Chickpeas Recipe - Recipe Image

Ingredients You’ll Need

Moroccan Couscous with Chickpeas comes together with a handful of easy-to-find staples, each one essential for building layers of flavor, color, and texture. Pay attention to the details here—little touches really make the dish shine!

Olive oil: Choose a good quality extra-virgin oil for a lovely base flavor and healthy richness.
Shallot: This adds gentle sweetness and depth without overpowering the couscous.
Ras el hanout seasoning: The magic spice blend! Seek out this Moroccan mix—it brings warmth, subtle heat, and perfume to the dish.
Garlic: Minced garlic boosts savory depth and rounds out the spice.
Chicken stock: Use a flavorful stock for rich, savory notes that infuse every bite. Veggie stock works if you want it vegetarian.
Couscous: The star—fluffy, quick-cooking, and ready to soak up everything around it.
Golden raisins: Don’t skip these—they add little pops of sweetness and color.
Dried chopped apricots: More sweet-tart flavor and pretty orange flecks make this feel festive.
Chickpeas: Canned and ready—they bring hearty texture and plenty of protein.
Fresh mint: Minced mint lifts everything with bright, aromatic freshness.
Fresh cilantro: An herbal hit that brings contrast and ties everything together.
Feta cheese: Salty, creamy, and crumbly—feta is the perfect “finishing touch” atop your couscous.

How to Make Moroccan Couscous with Chickpeas

Step 1: Sauté the Aromatics

Heat a large 12-inch skillet over medium heat and drizzle in the olive oil. Once the oil shimmers, toss in the minced shallot and ras el hanout. Sauté, stirring often, until the shallot turns translucent and fragrant, but be careful not to let it brown. This blooming process releases all the flavor from the spices and gives the base of your Moroccan Couscous with Chickpeas its irresistible aroma.

Step 2: Add Garlic

Next, sprinkle in your minced garlic and let it cook—just 30 seconds is plenty. Stir constantly at this point; garlic cooks quickly and you want it softened, not burnt. This step fills your kitchen with the unmistakable scent of Moroccan cooking!

Step 3: Pour in the Stock

Pour the chicken stock into the skillet, then crank the heat up to high. Bring the mixture to a lively boil, scraping the bottom to release any caramelized bits—that’s pure flavor! The stock will infuse both the couscous and your dried fruits with extra savoriness.

Step 4: Combine and Let Steam

As soon as the stock is boiling, take the skillet off the heat and immediately stir in the couscous, golden raisins, and dried apricots. Mix thoroughly so all the grains are moistened and the fruits are evenly scattered throughout. Place a snug-fitting lid on the skillet and let it sit undisturbed for about 10 minutes; that’s when the magic happens! The couscous will soak up all those fantastic flavors and fluff up perfectly.

Step 5: Fluff, Finish, and Serve

Take off the lid and use a fork to gently fluff the couscous, breaking up any clumps. Now add in your chickpeas, along with the fresh mint and cilantro. Gently stir to combine, then shower the top with crumbled feta. Your Moroccan Couscous with Chickpeas is now ready to dazzle at the table!

How to Serve Moroccan Couscous with Chickpeas

Garnishes

A handful of extra chopped fresh mint or cilantro is the simplest and most beautiful garnish for Moroccan Couscous with Chickpeas. Scattering a few more golden raisins or chopped apricots and another light crumble of feta just before serving boosts the dish’s color and flavor, creating a celebration of textures in every scoop.

Side Dishes

Pair your couscous with a crisp, refreshing salad—cucumber, tomato, and a light lemon vinaigrette are perfect. Grilled or roasted vegetables, such as zucchini or carrots, make colorful and hearty partners. Add warm flatbread to scoop up every last bit, or serve alongside roasted chicken or lamb for a more festive meal.

Creative Ways to Present

Try piling your Moroccan Couscous with Chickpeas high on a beautiful platter and surrounding it with extra herbs and citrus wedges for a dramatic, party-ready centerpiece. You can even use individual bowls layered with couscous, topped with a dollop of yogurt and a pinch of za’atar, or serve it as filling for roasted bell peppers for a stunning vegetarian entrée.

Make Ahead and Storage

Storing Leftovers

Let any leftover Moroccan Couscous with Chickpeas cool to room temperature, then store in an airtight container in the fridge. It holds up well for about 3 days—the flavors actually deepen a little overnight, which makes it fantastic for meal prep or next-day lunches.

Freezing

If you want to freeze this dish, portion the cooled couscous into freezer-safe bags or containers. Lay them flat for fast freezing and thawing. While the herbs may lose a little of their vibrant color, the rest reheats beautifully. Just add extra fresh herbs and feta before serving to refresh the flavors.

Reheating

To enjoy your leftover Moroccan Couscous with Chickpeas, gently rewarm it in a skillet over low heat with a splash of chicken stock or water to restore moisture. For a quick fix, use the microwave in short bursts, fluffing between each round. Top with a bit more feta or herbs to wake it up right before eating.

FAQs

Can I make Moroccan Couscous with Chickpeas vegetarian?

Absolutely! Simply swap the chicken stock for your favorite vegetable stock. The dish will remain just as flavorful, hearty, and satisfying.

What is ras el hanout, and can I substitute it?

Ras el hanout is a classic Moroccan spice blend made from a mix of warm, aromatic spices like cumin, coriander, cinnamon, and more. If you can’t find it, use a mixture of equal parts cumin, coriander, and a pinch of cinnamon or allspice for a similar effect.

Can I use whole wheat couscous or pearl couscous?

Yes! Whole wheat couscous adds extra fiber and a slightly nuttier flavor, while pearl (Israeli) couscous makes the dish chewier and heartier. Just adjust the cooking liquid and timing per package instructions if you substitute.

Is Moroccan Couscous with Chickpeas good for meal prep?

It’s ideal! Moroccan Couscous with Chickpeas stores and reheats beautifully, making it a star for prepped lunches or dinner leftovers throughout the week.

Can I add other vegetables or proteins?

Definitely. Roasted red peppers, diced zucchini, or even baby spinach are excellent additions. For more protein, shredded rotisserie chicken or seared shrimp both work great stirred in at the end.

Final Thoughts

Whether you’re new to Moroccan flavors or already a couscous devotee, you’ll absolutely love how simple and delicious Moroccan Couscous with Chickpeas is to prepare. Gather your spices, fluff up your grains, and let this dish transport you—no passport required! Give it a try and discover how easy a touch of the exotic can be in your own kitchen.

Moroccan Couscous with Chickpeas Recipe

★★★★★

5.1 from 28 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Moroccan Couscous with Chickpeas recipe is a flavorful and satisfying dish that combines the sweetness of dried fruits with the earthiness of spices, all brought together with fluffy couscous and hearty chickpeas. Perfect for a quick and easy weeknight meal.

Instructions

Heat the Skillet: In a 12-inch skillet, heat olive oil over medium heat.
Saute Shallot and Spices: Add shallot and ras el hanout, saute until shallot softens.
Add Garlic: Stir in garlic and saute briefly.
Pour Stock: Add chicken stock, bring to a boil.
Add Couscous and Dried Fruit: Remove from heat, add couscous, raisins, and apricots, stir.
Let Sit: Cover and let sit for about 10 minutes.
Finish and Serve: Fluff couscous, add chickpeas, mint, cilantro, and feta cheese. Serve and enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan