How can I make this Moroccan Couscous spicier?

The recipe suggests using 1 teaspoon of smoked paprika or cayenne pepper instead of regular paprika if you prefer a spicier kick in your couscous.

Can I add other vegetables to this couscous?

While the recipe specifically calls for grated carrots, you could experiment with finely diced bell peppers or zucchini, adding them during the initial saute with the chickpeas and spices.

What can I substitute for pumpkin seeds in this recipe?

The recipe notes that walnuts, almonds, or cashews are also delicious alternatives to pumpkin seeds, providing a similar crunch and richness to the dish.

How long does this Moroccan Couscous take to prepare?

This recipe is very quick, with a cook time of just 10 minutes after the couscous has absorbed the boiling water, making it a fast and easy meal.

How should I store leftover Moroccan Couscous?

Store any leftover Moroccan Couscous in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

13.7K Views 8 years ago

Moroccan Couscous
[Vegan]

Name: Moroccan Couscous [Vegan]
Cook time: 10 min
Yield: 3-4
Ingredients: 1 cup of couscous + 1 1/2 cup of boiling water. Let stand 5-10 minutes until all the water has been absorbed; 2 cups of chickpeas; 2 large handfuls of raisins; 1 cup grated carrots (about 2 medium carrots); 1 handful of pumpkin seeds (with walnuts, almonds or cashews is also delicious); 2 tablespoons of olive oil; 2 teaspoons of ground turmeric; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon of paprika (if you like spicy you can use 1 teaspoon of smoked paprika or cayenne); salt and pepper to taste

AM By: Amarilis Moldes

Author Bio

I am Amarilis, the creator of Beautifully Delicious. I am from Valencia, Spain, and passionate... Read More

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A vibrant bowl of Moroccan Couscous, featuring fluffy grains mixed with golden chickpeas, grated carrots, sweet raisins, and crunchy pumpkin seeds.

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Discover more recipes with these ingredients

Couscous

Moroccan Couscous [Vegan]

3-4

Dairy Free

Vegan

The mixture of flavors in this recipe is a pure explosion: the spices, the sweetness of the raisins, the crunch of the pumpkin seeds ... simply delicious!

Ingredients You Need for Moroccan Couscous [Vegan]

1 cup of couscous + 1 1/2 cup of boiling water. Let stand 5-10 minutes until all the water has been absorbed
2 cups of chickpeas
2 large handfuls of raisins
1 cup grated carrots (about 2 medium carrots)
1 handful of pumpkin seeds (with walnuts, almonds or cashews is also delicious)
2 tablespoons of olive oil
2 teaspoons of ground turmeric
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon of paprika (if you like spicy you can use 1 teaspoon of smoked paprika or cayenne)
salt and pepper to taste

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How to Prepare Moroccan Couscous [Vegan]

Heat the olive oil in the pan and add the spices, salt and pepper, chickpeas and carrots and sauté for five minutes. Then add the raisins and pumpkin seeds and sauté for five more minutes. When it's done, put the couscous together with the ingredients in the pan, stir, serve and enjoy! That easy!