Moroccan Chickpea Couscous

You may have noticed a theme in the recipes I love and share.

Lots of vegetables.

NOT a lot of work.

I like them colorful and easy.

Like my clothes!

We love this dish in my house. My husband grew up in the south of France, where Moroccan cuisine is commonly found, so he is especially happy to see this on the dinner table. 

Couscous is fast and the vegetables in this recipe are colorful, with an accent on yellow.

That's because this recipe uses the spice turmeric, native to southern Asia and frequently found in Indian cuisine.

Doesn't it make things pretty?

You may have noticed that turmeric is getting a lot of buzz lately. People are taking turmeric supplements and drinking turmeric tea to enjoy the benefits that turmeric offers. 

These include:

- Helping to prevent Alzheimer's disease

- Helping to relieve symptoms of arthritis

- Helping to prevent cancers of the digestive tract

My favorite way to enjoy turmeric? In dishes like this one, of course!

This recipe makes a lot, so you can store the leftover couscous and vegetables together, reheat it and serve it a second time like this...

Not too shabby for leftovers, eh?

For a gluten-free option or to just to get even more protein in this dish, simply replace the couscous with quinoa. If you start cooking the quinoa when you start the vegetables, it should all be done at the same time. 

Moroccan Chickpea Couscous

Serves 6-8

2 C couscous or quinoa

1/2 C vegetable broth

2 C diced yellow onions

3 carrots, thinly sliced

3 cloves garlic, minced

1 TB cumin

1 TB turmeric

½ tsp smoked paprika

¼ tsp cayenne pepper

2 C chickpeas

8oz of zucchini and/or summer squash, halved lengthwise cut into ¼” slices

28 oz can diced fire-roasted tomatoes

cilantro, for garnish (optional)

harissa, for serving (optional)

Prepare either the rice or the couscous as directed on the packaging or bulk bin instructions.

Meanwhile, heat ½ cup of the vegetable broth in a wide skillet and sauté the onion and carrots until the onion is translucent and the carrots are tender.

Add the garlic and spices and cook for 1 minute, stirring to evenly coat the vegetables.

Add the chickpeas, zucchini and/or squash, tomatoes and remaining vegetable broth. Stir to mix and cover. Cook on medium heat for 5 minutes.

When the zucchini or squash have softened, season with salt and pepper and serve over the couscous or quinoa, garnish with cilantro and offer harissa on the side for those who prefer more spice.