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This Moroccan couscous with chickpeas is flavored with ras el hanout, golden raisins, dried apricots, and fresh herbs. It’s the perfect side dish that packs a punch in the flavor department.
It’s time to dig deep in your spice cabinet, grab your jar of ras el hanout and give it a try!
If you’re reading that sentence and thinking, “What in the heck is Ras el Hanout?” It’s a fantastic spice blend used in traditional Moroccan cooking. It has hints of cloves, cinnamon, coriander, turmeric, and other flavorful spices. I LOVE it with couscous, and it pairs perfectly with dried fruit, fresh herbs, and chickpeas.
If you’re vegetarian, simply make the couscous with vegetable stock, and you’ll have a fabulous and filling dish that would be great with roasted vegetables.
This is also a fantastic side dish for my Harissa chicken thighs! If you’re looking for a dish with a similar vibe, try my Moroccan Lamb Couscous! It’s a hearty couscous dish made with ground lamb.
Ingredients needed
- Olive oil
- Shallot
- Ras el hanout
- Garlic
- Chicken or vegetable stock
- Couscous
- Golden raisins
- Dried apricots
- Chickpeas
- Mint
- Cilantro
- Feta cheese
My Pro Tips
Moroccan Couscous Recipe Tips
Make sure you’re using traditional couscous and NOT Israeli or jumbo couscous.
I didn’t remove the skins off my chickpeas, but you can if you prefer it texture-wise.
I like using chicken stock for added flavor, but vegetable stock is a good alternative to make this an entirely vegetarian recipe.
For the best flavor, make sure to use FRESH mint and cilantro.
Add your raisins and dried apricots to the stock mixture and let it cook with the couscous to help rehydrate the dried fruit so it’s full of flavor and soft.
I prefer golden raisins for this dish, but regular raisins can also be used.
Other great additions include dried cherries, chopped figs, and minced chili peppers.
Storage and leftovers
Any leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months. Before reheating frozen couscous, add a splash of water or stock to keep it moist.
More couscous recipes
Moroccan Couscous with Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 teaspoon ras el hanout seasoning
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup couscous
- ½ cup golden raisins
- ½ cup dried chopped apricots
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- 2 tablespoons crumbled feta cheese
Instructions
- In a 12 inch inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
- Add in the garlic and saute for another 30 seconds.
- Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
- When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
- Add a lid to the skillet and let sit for at about 10 minutes.
- Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow and Wow!! That is a skillet full of goodness!
I bet this smells amazing too! This is such a nice change from our normal dinner routine.
Love the delicious flavors going on! This is sure to become a favorite side dish!
Sounds spectacular! I can make this dish at home now, so easy and flavorful!
This recipe was so easy and quick to follow yet super tasty thanks!
This is is so great specially when we need something quick and easy!
This looks incredibly delicious! I love this! looks so good!
Love all the flavor in this dish! Perfect meatless meal!
I tried this recipe this afternoon and it was easy and delicious. Thank you so much for the unique and wonderful super delicious recipe.
This was AMAZING! I used quinoa in place of the couscous and made my own ras el hanout. With the quinoa I would add the raisins and apricot at the end with the herbs so the quinoa can fluff. I made this with the Harissa Chicken Thighs and it was fantastic!