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Moroccan couscous one-pot with fluffy instant couscous, chickpeas, red bell peppers, zucchini, and wilted spinach in a large skillet, topped with fresh cilantro.

Moroccan Couscous One-Pot — Ready in 30

A fast, flavorful one-pot couscous dinner with chickpeas, vegetables, and Moroccan spices ready in 30 minutes for easy Mediterranean weeknight meals.​
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Ingredients Equipment Method Notes

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

Equipment

  • Large skillet or saucepan with lid
  • Cutting board and chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. 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.​
  2. Add garlic and cook for 1 minute until fragrant.​
  3. Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until spices are toasted and aromatic.​
  4. Add chickpeas and stir to coat with the spice mixture, cooking for 2–3 minutes.​
  5. Pour in hot vegetable broth, bring to a gentle boil, then stir in the instant couscous and raisins or dried apricots (if using).​
  6. 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.​
  7. 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.