Vegetable Moroccan Couscous

This Moroccan Couscous features a harmony of sweet vegetables, warm spices, and earthy chickpeas, delivering a deliciously savory, mildly spicy, and tangy flavor profile.

📝 Ingredients

• 2 tablespoons olive oil
• 1 medium red onion (chopped)
• 1 yellow bell pepper (chopped)
• 1 carrot (chopped into cubes)
• 2 cloves garlic (minced)
• salt & pepper (to taste)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• cayenne pepper (optional, to taste)
• 1 cup frozen peas
• 14 oz chickpeas (garbanzo beans) (one can, drained)
• 6 Peppadew Piquante peppers (chopped, mild or hot)
• 1 1/2 cups chicken stock (or vegetable stock)
• A good handful fresh parsley (chopped)
• 1 cup instant couscous

👨‍🍳 Instructions

1. 1In a medium-size skillet heat the oil over medium heat.
2. 2Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
3. 3Add the garlic, sauté another minute.
4. 4Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
5. 5Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
6. 6Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.