Moroccan Couscous With Chickpeas and Tomatoes

Name: Moroccan Couscous With Chickpeas and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup instant couscous; ⅓ cup dried currant; ⅔ cup water, boiling (or vegetable broth); 16 ounces chickpeas (canned); 10 ounces tomatoes (can diced with chilies); ½ cup peas, tiny frozen; ½ teaspoon cumin, ground; ½ teaspoon salt; ½ teaspoon cayenne pepper (to taste); ⅓ cup cilantro, chopped; 1 teaspoon mint, fresh, minced; 2 tablespoons lemon juice

Servings: persons

1 cup instant couscous
⅓ cup dried currant
⅔ cup water, boiling (or vegetable broth)
16 ounces chickpeas (canned)
10 ounces tomatoes (can diced with chilies)
½ cup peas, tiny frozen
½ teaspoon cumin, ground
½ teaspoon salt
½ teaspoon cayenne pepper (to taste)
⅓ cup cilantro, chopped
1 teaspoon mint, fresh, minced
2 tablespoons lemon juice

1
Combine couscous and currants in a medium bowl.
2
Pour boiling water or broth over.
3
Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.
4
Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).
5
Microwave on high power (or cook) until hot, 3 minutes.
6
Add peas, cumin, salt and cayenne; mix well.
7
Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.
8
Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro, mint & lemon juice over top.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup instant couscous, ⅓ cup dried currant, ⅔ cup water, boiling (or vegetable broth), 16 ounces chickpeas (canned), and more.

Yes, Moroccan Couscous With Chickpeas and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!