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Vegetarian Moroccan one pot weeknights with fluffy couscous, chickpeas, diced bell peppers, carrots, red onions in aromatic broth seasoned with cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper, garnished with fresh parsley and lemon zest

Vegetarian Moroccan One-Pot for Weeknights

Vegetarian Moroccan One-Pot for Weeknights features quick-cooking couscous, chickpeas, bell peppers, carrots, and warming spices in one skillet for a complete 15-minute vegetarian dinner with 20g protein and 17g fiber. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Aromatic Vegetable Base
  • 1 tbsp olive oil or vegetable broth for oil-free
  • 1 medium red onion diced
  • 1 large bell pepper diced
  • 1 medium carrot diced
  • 2 large garlic cloves minced
  • Warming Moroccan Spice Blend
  • ¾ tsp paprika
  • ¾ tsp ground cumin
  • ¾ tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • Salt and black pepper to taste
  • One-Pot Base
  • 15 oz chickpeas canned, drained and rinsed (1½ cups)
  • 5 Peppadew piquanté peppers jarred and chopped (or ¼ cup golden raisins)
  • 1 cup Moroccan couscous not pearl couscous
  • 1½ cups vegetable broth
  • ½ cup chopped fresh parsley plus more for garnish
  • 1 small lemon zest and juice
  • Optional for Serving
  • 2 small avocados chopped
  • Vegan sour cream or yogurt
  • Extra fresh parsley or cilantro

Equipment

  • Medium to large skillet with lid (10-12 inch)
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Microplane zester or small grater

Method
 

  1. Prep all ingredients: Dice red onion, bell pepper, and carrot into ¼-inch pieces. Mince garlic. Drain and rinse chickpeas. Chop Peppadew peppers. Chop parsley. Zest and juice lemon.
  2. Heat 1 tbsp olive oil in medium-large skillet over medium heat. Add diced red onion, bell pepper, and carrot. Cook 5 minutes until just tender. Add minced garlic and cook 30 seconds until fragrant.
  3. Add all spices (paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, pepper) to skillet. Cook 1 minute, stirring constantly, to bloom spices.
  4. Add drained chickpeas and chopped Peppadew peppers (or raisins). Stir to combine and cook 1 minute.
  5. Pour in 1½ cups vegetable broth. Cook 1 minute until mixture just begins to simmer.
  6. Remove skillet completely from heat. Add dried couscous and chopped parsley. Mix thoroughly until couscous is fully incorporated. Flatten top with spoon so all couscous is submerged in broth.
  7. Cover skillet with tight-fitting lid. Let stand undisturbed off heat for 5 minutes until liquid is absorbed and couscous is tender.
  8. Remove lid. Grate lemon zest over couscous. Add lemon juice, salt, and pepper to taste. Fluff with fork.
  9. Serve immediately, topped with optional vegan sour cream, chopped avocado, and extra parsley.

Notes

Use Moroccan (regular) couscous, NOT pearl/Israeli couscous which requires different cooking method.
Remove skillet from heat before adding couscous—it reconstitutes in hot broth off heat and doesn't require cooking.
Flatten couscous so all grains are submerged for even reconstitution.
Peppadew are sweet pickled red peppers sold in jars; substitute golden raisins for traditional Moroccan sweetness.
Oil-free option: Use vegetable broth instead of olive oil to sauté vegetables.
Choose whole wheat couscous for higher fiber.
Store refrigerated up to 5 days or freeze up to 3 months. Add splash of broth when reheating to loosen texture.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories
Approximately 470 kcal per serving.
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Protein
Approximately 20 g protein per serving from chickpeas and couscous.
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