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. Trust me, you’ll love this dish!
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?” Well, it’s an awesome spice blend that is used in a lot of traditional Moroccan cooking.
It has hints of cloves, cinnamon, coriander, turmeric, and a few other flavorful spices.
I LOVE it with couscous and it pairs perfectly with all the dried fruit, fresh herbs, and chickpeas.
If you’re vegetarian simply make the couscous with vegetable stock and you would have a fabulous and filling dish that would be great with roasted vegetables.
If you have been a blog reader for a while you’ll know that this is not my first couscous recipe with a Moroccan twist. Have you tried my Moroccan lamb couscous? It packs a lot of these same flavors but with a heavy meat angle.
I mean, I do love me some meat so it’s to be expected from time to time.
Oh, and before I forget, you need to make sure to come back for Friday’s post because I show you the perfect main course to go with this side dish!
Completely not related to this Moroccan couscous but are you following me on Instagram stories?
If you don’t, I have BIG NEWS!
No, it’s not a baby.
Art and I finally started our kitchen renovation!
And by “Art and I” I mean our contractor Frank is doing the construction we just wrote the check.
I did, however, do a great job of sneaking around snapping pictures of their hard work throughout the day.
I’m super excited about my new kitchen and cannot wait to share it with you!
I’ll be writing a few blog posts about the kitchen so you can follow if you’re not on Instagram stories.
Now, don’t worry if you’re new to the world of couscous. It’s super delicious, easy to find and so easy to cook.
I pick up a big box every time I go to Trader Joes but most grocery stores should carry plain couscous.
Also, if you can’t find ras el hanout at the grocery store (which is likely) you can easily order it on Amazon.
Love this Moroccan couscous with chickpeas?
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 teaspoon ras el hanout seasoning
- 2 garlic cloves, minced
- 1 cup chicken stock
- 1 cup couscous
- 1/2 cup golden raisins
- 1/2 cup diced dried apricots
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- 2 tablespoons crumbled feta cheese
- 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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 372mgCarbohydrates: 47gFiber: 6gSugar: 17gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.