Spiced Moroccan Couscous (Print Version)
# Ingredients:
→ Spice combo
01 -
1 teaspoon salt
02 -
1/4 teaspoon cayenne
03 -
2 teaspoons cumin
04 -
2 teaspoons paprika
05 -
1 teaspoon cinnamon
06 -
1/4 teaspoon ground ginger
→ Roasting essentials
07 -
1 lb sweet potato, peeled and cut into 1/2-inch cubes
08 -
1 19 oz can chickpeas, rinsed and drained
09 -
2 tablespoons olive oil
→ Couscous prep
10 -
1 cup dry couscous
11 -
1 1/4 cups vegetable broth or water
12 -
1 teaspoon olive oil
→ Dressing mix
13 -
1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
14 -
Salt and black pepper, add to your taste
15 -
1/4 cup olive oil
16 -
1 garlic clove, finely minced
17 -
3 tablespoons lemon juice or 1 tablespoon white vinegar
18 -
1 teaspoon honey or swap with agave or brown sugar for vegan
→ Topping ideas
19 -
Fresh parsley, chopped
20 -
Lemon wedges
# Instructions:
01 -
Stir cumin, paprika, cinnamon, salt, cayenne, and ground ginger together in a tiny bowl till evenly combined.
02 -
On a big baking tray, spread out the sweet potatoes and chickpeas. Add olive oil and sprinkle your spice mix on top. Toss it all together so everything's nicely coated.
03 -
Get your oven to 425°F first. Bake the sweet potatoes and chickpeas on the tray for about 25 minutes. Flip 'em halfway through and take them out when the sweet potatoes are tender when poked.
04 -
Take a medium pot, boil the vegetable broth or water with some olive oil. Stir in the couscous, cover the pot, and take it off the heat. After 5 minutes, fluff it with a fork, and keep it sealed to stay warm.
05 -
In a small jar or bowl, dump in olive oil, lemon juice, garlic, honey, parsley, salt, and pepper. Either shake or whisk it until it all comes together smoothly.
06 -
In a big bowl, throw in the couscous and pour the dressing all over. Toss till it's spread evenly. Gently fold in the roasted chickpeas and sweet potato. If needed, adjust the seasoning with a pinch more salt or pepper.
07 -
Sprinkle fresh parsley and toss on lemon wedges if you'd like. Eat right away or stash leftover portions in the fridge, sealed up tight, for up to 4 days.
# Notes:
01 -
If you're gluten-free, swap couscous with a cup of quinoa cooked as per the package instructions.
02 -
After putting everything together, taste it to make sure the salt fits your preference since broth might change the saltiness.