Moroccan-spiced couscous with chickpeas and carrots
Warm spices, sweet carrots and chickpeas simmered in broth and fluffed into couscous, a golden one-pot dinner in 25 minutes.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.65 a serving
- 470 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1¾ cups vegetable broth
- ¼ cup raisins (optional)
- 1½ cups couscous
- ½ lemon, juiced (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tbsp olive oil
- 1 tsp salt, divided
- 1½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Each serving has about 470 calories, 16 g protein, 78 g carbs and 10 g fat, and costs about $1.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No vegetable broth? Chicken broth works.
- No raisins? Dried cranberries work.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot over medium heat. Add the onion, carrots and ½ teaspoon salt and cook, stirring, 8 minutes, until the carrots are just tender.
Medium heatTimer: 8 min
Stir in the cumin, turmeric, cinnamon and ginger for 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the chickpeas, broth, raisins and the rest of the salt and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir in the couscous, cover, and take the pot off the heat. Leave it for 5 minutes.
Timer: 5 min
Dolly’s tip: That’s all couscous needs. It steams itself tender under the lid.Fluff with a fork, breaking up any clumps. Squeeze in the lemon and taste for salt.
Spoon into bowls and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
