Craving a meal that’s bursting with flavor but short on time? Transport your taste buds to Morocco with this incredible Spiced Chickpea and Couscous bowl! It’s a beautiful dance of sweet, savory, and spicy, with chewy apricots, briny olives, and hearty chickpeas all coming together in a fragrant, spiced sauce. Best of all, it’s ready in just 30 minutes, making it the ultimate healthy and satisfying weeknight dinner.
Ingredients
• 1 1⁄2 cups or 355 ml water
• 1 cup or 170 g whole wheat couscous
• 6 green onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon or 15 ml olive oil
• 1 tablespoon or 15 g grated fresh ginger
• 1 teaspoon or 2 g ground cumin
• 1⁄4 teaspoon or 0.5 g ground nutmeg
• 1⁄4 teaspoon or 0.5 g ground turmeric
• 1⁄4 teaspoon or 0.5 g ground black pepper
• 1⁄8 teaspoon or 0.25 g salt
• 2 15-ounce or 425-gram cans chickpeas, rinsed and drained
• 1⁄2 cup or 75 g pimiento-stuffed or jalapeño-stuffed green olives, coarsely chopped
• 1⁄2 cup or 65 g coarsely snipped dried apricots
• 1⁄3 cup or 15 g snipped fresh Italian (flat-leaf) parsley
Instructions
1. Prepare the couscous: In a small saucepan, bring the water to a rolling boil. Stir in the whole wheat couscous, then immediately remove the pan from the heat. Cover tightly and let it stand for 5 minutes to steam and absorb the water.
2. Sauté the aromatics: While the couscous stands, heat the olive oil in a large saucepan or skillet over medium heat. Add the sliced green onions and minced garlic, cooking for 3-5 minutes until softened and fragrant. Stir in the fresh ginger and all the spices—cumin, nutmeg, turmeric, black pepper, and salt. Cook for another minute, stirring constantly, until the spices are toasted and aromatic.
3. Build the chickpea mixture: Add the rinsed chickpeas, chopped olives, and dried apricots to the saucepan. Stir everything together and continue to cook for 2-3 minutes, or until the mixture is heated through.
4. Combine and serve: Once the couscous has rested, fluff it with a fork and stir in the freshly snipped parsley. To serve, divide the herbed couscous among six bowls and generously top with the warm spiced chickpea mixture.
Nutritional Information
• PER SERVING: 381 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 644 mg sodium, 72 g carb., 13 g fiber, 13 g pro.
Pro Tips
• For a richer flavor, cook the couscous in vegetable broth instead of water and add a squeeze of fresh lemon juice at the end.
• Boost the veggie content by adding a cup of chopped spinach, kale, or diced bell peppers along with the onions and garlic.
• This dish is fantastic for meal prep! Store the couscous and chickpea mixture in separate airtight containers in the fridge for up to 4 days.
