Moroccan Couscous One-Pot — Ready in 30 layers fluffy couscous with chickpeas, bell peppers, zucchini, and spinach, all simmered with cumin, coriander, turmeric, and cinnamon in vegetable broth for a quick, one-pot Mediterranean dinner.
Chef Rachel sautés aromatics and vegetables with warm Moroccan spices, pours in hot broth, then stirs in the couscous and lets it steam for five minutes so dinner is ready in under half an hour with bold flavors and almost no cleanup.
See more: 15 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Moroccan Couscous One-Pot — Ready in 30
Ingredients
Equipment
Method
- Heat olive oil in a large skillet or saucepan over medium heat, add red onion, bell pepper, zucchini, and carrots (if using), and sauté for 5–7 minutes until vegetables start to soften.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until spices are toasted and aromatic.
- Add chickpeas and stir to coat with the spice mixture, cooking for 2–3 minutes.
- Pour in hot vegetable broth, bring to a gentle boil, then stir in the instant couscous and raisins or dried apricots (if using).
- Remove from heat, add spinach or kale on top, cover tightly, and let stand for 5 minutes to allow the couscous to absorb the liquid and the greens to wilt.
- Remove the lid, fluff the couscous with a fork, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot topped with toasted nuts if desired.
Notes
Approximately 360 kcal per serving, depending on vegetables and additions. Protein
Approximately 13 g protein per serving from chickpeas and couscous.
Nutrition Facts
Estimated per serving for Moroccan couscous one-pot with chickpeas and vegetables.
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 13 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 9 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 680 mg |
| Sugars | 8 g |
Tips and Variations for Moroccan Couscous One-Pot — Ready in 30
- Use instant couscous for the fastest cooking time, and swap vegetables based on what you have—try carrots, cauliflower, or eggplant for variety.
- Add raisins, dried apricots, or chopped dates for traditional Moroccan sweetness, and finish with fresh lemon juice, herbs, and toasted almonds or pistachios.
- Serve as a main dish or side with grilled chicken or fish, then store leftovers in meal-prep containers for 3–4 days of easy Mediterranean lunches that taste great hot or cold.
Moroccan Couscous One-Pot — Ready in 30
Summary
A fast, flavorful one-pot couscous dinner with chickpeas, vegetables, and Moroccan spices ready in 30 minutes for easy Mediterranean weeknight meals.
Equipment
- Large skillet or saucepan with lid
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- Olive oil
- Red onion, diced
- Garlic cloves, minced
- Red or yellow bell pepper, diced
- Zucchini or summer squash, diced
- Carrots, diced (optional)
- Ground cumin
- Ground coriander
- Ground turmeric
- Ground cinnamon
- Sweet paprika
- Sea salt and black pepper
- Cooked chickpeas, drained and rinsed
- Vegetable broth (hot)
- Instant couscous
- Fresh spinach or kale, chopped
- Raisins or dried apricots (optional)
- Fresh lemon juice
- Fresh parsley or cilantro, chopped
- Optional: toasted almonds or pistachios
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat, add red onion, bell pepper, zucchini, and carrots (if using), and sauté for 5–7 minutes until vegetables start to soften.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until spices are toasted and aromatic.
- Add chickpeas and stir to coat with the spice mixture, cooking for 2–3 minutes.
- Pour in hot vegetable broth, bring to a gentle boil, then stir in the instant couscous and raisins or dried apricots (if using).
- Remove from heat, add spinach or kale on top, cover tightly, and let stand for 5 minutes to allow the couscous to absorb the liquid and the greens to wilt.
- Remove the lid, fluff the couscous with a fork, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot topped with toasted nuts if desired.
Notes
- For a non-vegan version, use chicken broth and add cooked chicken or sausage slices.
- Add sun-dried tomatoes, olives, or artichoke hearts for Mediterranean flair.
- This one-pot couscous tastes great served hot as a main dish or chilled as a salad for meal prep.
Calories
Approximately 360 kcal per serving, depending on vegetables and additions.
Protein
Approximately 13 g protein per serving from chickpeas and couscous.
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