Couscous with carrots and chickpeas recipe

Couscous with carrots and chickpeas recipe

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  • Recipes
  • Dish type
  • Side dish

This makes a great side to any meat or veggie main, mixed grill and of course tagine.

Essex, England, UK

9 people made this

IngredientsServes: 8

  • 500ml chicken stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large garlic clove, minced
  • 2 medium carrots, peeled and coarsely grated
  • 300g couscous
  • 1 (400g) tin chickpeas, drained and rinsed
  • salt and pepper
  • chopped parsley (optional)

MethodPrep:10min ›Cook:8min ›Extra time:5min › Ready in:23min

  1. Microwave stock over high heat in a microwave safe bowl or measuring jug until piping hot, 3 to 4 minutes.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt and pepper to taste. Fluff with a fork, add chopped parsley and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Lovely recipe! Goes excellently with a slow cooker chicken tagine that I make... It's quick, easy to make and very tasty! Thank you-15 Jan 2014

Recipe Summary

  • 1 can (14 ounces) chickpeas, rinsed and drained
  • 1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters
  • 8 ounces carrots (about 4), peeled and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
  • 1 lemon, halved
  • Kosher salt and freshly ground pepper
  • 10 ounces couscous
  • 4 ounces crumbled feta (1 cup)
  • 1/4 cup cilantro leaves, roughly chopped

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven reserve lemon.

Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil serve.

Maftoul (fragrant Palestinian couscous)

Maftoul, the Palestinian cousin to couscous, is one of the key players in Palestinian cuisine. It’s the centerpiece of whatever table it arrives at, turning a family meal into a feast. It’s big on flavor, great on looks and wonderfully satisfying to eat.

To make the chicken, preheat the oven to 425 degrees.

Place the chicken in a large bowl and add the oil, 1 teaspoon salt and a good grind of black pepper. Toss to coat, then transfer to a four-quart oven-proof dish (or a rimmed baking sheet lined with parchment paper), skin side up. Put the cumin, coriander, cinnamon, turmeric and fennel seeds in a small bowl and combine. Sprinkle one-fourth of the spice mixture over the chicken, then roast the chicken for 45 minutes or until nicely browned and cooked through (and a meat thermometer inserted into the thickest part of the thigh reads 160 degrees).

While the chicken is in the oven, make the maftoul: Put the oil into a large pot with a lid and place over medium-high heat. Add the onions and salt and cook for about 5 minutes, stirring from time to time. Add the tomato paste and sugar and cook for 1 minute. Add the carrots and squash and cook for 3 minutes, stirring a few times, then add the chickpeas, the remaining spice mix, the garlic and stock. Bring to a boil, then decrease the heat to low and simmer for about 15 minutes, covered, or until the vegetables are just cooked. Strain the vegetables, making sure you reserve the stock. Keep the vegetables warm in a covered bowl. Return the stock to the same pot — you should have about 2½ cups — then add the maftoul and bring to a boil. Reduce the heat to low, then cover and cook for 10 minutes or until the maftoul is just cooked. Turn off the heat and set the maftoul aside for 10 minutes, with the pot still covered. After 10 minutes, fluff the maftoul with a fork and add the vegetables to the pot, along with the lemon juice and half the parsley.

Spoon the maftoul into a large, deep serving dish. Top with the chicken, sprinkle with the remaining parsley and serve.

Halloumi Couscous Ingredients

Halloumi – Halloumi is a semi-hard, brined cheese with a high melting point. Because of this, it is perfect for pan-frying, giving it a crispy outer edge while remaining soft in the middle. If you weren’t able to get your hands on halloumi, paneer is a similar texture which will yield similar results when fried. However paneer is not brined like halloumi, so it does give a less salty flavour.

Carrots – In this recipe, the carrots provide a sweet and earthy flavour throughout the dish and are complemented by the flavours of the cumin and orange. There’s no need to peel them before you roast them, just give them a quick scrub and chop them up.

Cumin seed – if you can’t get your hands of cumin seed, use 1.5 teaspoons of ground cumin instead.

Orange – The orange flavour works perfectly with the carrots and the cumin in this recipe. If you aren’t able to get an orange you could replace it with one lemon instead.

Chickpeas – I have used tinned chickpeas in this recipe as they come already cooked, adding them to the roasting tray heats them up and makes them a little bit crispy. You could use dried chickpeas, but they would need soaking and boiling before adding them to the recipe. If you are cooking the dried chickpeas at the same time as the rest of the recipe, you don’t need to add them to the roasting tray, just toss them through with the other ingredients at the end.

Couscous – I have chosen to use wholewheat giant couscous in this recipe. I love the texture it adds to this halloumi couscous. However, you can use whatever couscous suits you best, just cook it as per the packet instructions and toss it all together at the end. If you didn’t want to use couscous, you could instead use something like quinoa, rice or pasta.

While the couscous is cooking and the veggies are working, make the tzatziki sauce. Again, if you’re short on time, feel free to buy a prepared tzatziki and make your life easier!

Once all of the elements are cooked and/or prepped, layer them into a bowl, sprinkle on some feta, and devour! I serve with toasted Naan bread so it can be deemed a ‘dinner salad’ by my family.

Couscous with Chickpeas and Carrots

Because my Moroccan-style couscous cooks in four to five minutes, it’s another side dish that’s equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.

Original recipe makes 6 cups


2 cups canned chicken broth
1 tablespoon vegetable or olive oil
1/2 medium onion, cut into 1/4-inch dice
1 large garlic clove, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
chopped parsley


  1. Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.


Calories: 192 kcal
Carbohydrates: 35.7 g
Cholesterol: 0 mg
Fat: 2.5 g
Fiber: 4.3 g
Protein: 6.5 g
Sodium: 325 mg

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. First, turmeric, garlic, and cumin go in with the couscous. Then Chang finishes the dish with a dollop of spicy, creamy harissa-spiked yogurt. The final touch is a fried egg with a runny yolk perfect for popping and stirring throughout the serving bowl.

Why I picked this recipe: Couscous, harissa, and fried eggs are three of my favorite things. Add some virtuous veggies and this dish is a home-run in my book.

What worked: This is exactly the kind of meal I like to eat throughout the summer (and especially on a busy Wednesday night). If you make the chickpeas ahead of time (or use cans), the whole thing comes together in less than an hour and is a balanced meal all in one bowl.

What didn't: Be cautious when mixing the harissa yogurt. My harissa is super spicy, so I cut her suggested amount in half. I'd suggest adding harissa by the tablespoon and taste as you go.

Suggested tweaks: You could absolutely change the vegetables included here. Any leafy green would work in place of the spinach, and you could mix and match squash and peppers to your heart's content. For the best visual presentation, keep things colorful and choose a variety. And, for any vegans out there, the veggies and couscous taste just great on their own, sans eggs and yogurt. Also, a few slices of avocado wouldn't hurt.

Reprinted with permission from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories by Joanne Chang. Copyright 2013. Published by Chronicle Books. All rights reserved. Available wherever books are sold.

Cultural Context

Our family sees this dish as a form of comfort food and we make it whenever we are craving it since it’s so easy. It’s the perfect combination of hearty and comforting, and I am brought back to Israel whenever I indulge in this delicious dish.

Though you can pair this with a side dish of your choosing, a decent helping is definitely a full meal, and every plate is always clean whenever it’s served. This is my grandmother in Israel’s recipe that she would make for her family up until she was 98 years old.

It’s never the exact same because she always said “a pinch of this” and “a little bit of that,” but it comes out amazing every time. It’s the whole family’s favorite! My dad added his own flair to it, and finally passed it down to the next generation (me!), and I’m so excited to be able to share it with the world.

Moroccan Couscous

Moroccan Couscous- a quick and easy complete meal made all in one pot. Couscous (a really tiny form of semolina pasta) is flavored with typical Moroccan spices like cumin, coriander, ginger and cinnamon. The addition of chickpeas, red bell peppers and carrots help make this a hearty (and healthy ) meal option. Raisins and dried apricots add a bit of sweetness that pairs nicely with the spices of this dish. All you need is one pan and about 15 min. to get this meal on the table.

The last few weeks have been a fabulous food fest filled with LOTS of holiday classics like turkey and ham, stuffing, mashed potatoes, pumpkin pie, stuffing, stuffing..and more stuffing . Who me? Have a little thing for stuffing? Can you see my “Cheshire cat “big grin…o.k stuffing and I are besties . It’s just such a treat!

Dare I say I’ve had enough for a while ?

Now I’m feeling the need to get back to more “normal” eating , some filling healthy vegetarian/vegan options. So for todays One Pot Wednesday meal I’m whipping up a quick and healthy Moroccan Couscous.

Spiced with the flavors of Morocco (cumin, coriander, ginger, cinnamon and a pinch of red pepper flakes) and loaded with goodies like chickpeas, raisins, dried apricots, spinach, red bell pepper and carrots, this couscous dish will fill you up and fuel you up.

This complete meal takes only 15 minutes to make

Bonus, you can whip up this Moroccan Couscous in about 15 min. and will only need one pan! How easy is that! Literally you boil some water, add the couscous, raisins and apricots and bring to a boil. Take the pan off the heat and let the couscous do it’s thing for a few minutes. Fluff, add the remaining goodies…and boom! you’re done!

A complete meal all in one pot. You’ve got protein (chickpeas), carbs (couscous) veggies (carrots, bell pepper, spinach) and even fruits (raisins and apricots). Moroccan Couscous deliciousness!


Finely chop white part of green onions. Slice green parts reserve for salad. Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces cook and stir 5 minutes. Stir in chicken stock, cinnamon, 1/4 teaspoon of the black pepper and cayenne pepper. Bring to boil. Add couscous cover. Remove from heat. Let stand 5 minutes

Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended

Fluff couscous with fork spoon into large bowl. Add sliced green onions, chickpeas, carrots, dates, pine nuts, and remaining 1/4 teaspoon each salt and black pepper toss lightly. Add vinaigrette toss again. Serve immediately or refrigerate until ready to serve

Watch the video: Mamas Køkken: Sådan Laver Du Marokkansk Couscous! (August 2022).