Moroccan Chickpea Couscous Bowl
Morocco's everyday meal in bowl form — fluffy couscous topped with a richly spiced chickpea stew (ras el hanout, cumin, cinnamon, ginger, preserved lemon), roasted carrots, harissa-roasted aubergine and a cooling yoghurt-mint sauce. Fast to make and deeply satisfying.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Roast carrots and aubergine at 220°C with olive oil and spices for 20–25 minutes.
About 5 min
Chickpea stew: soften onion in olive oil. Add garlic, ras el hanout, cumin and cinnamon; cook 1 minute. Add tomatoes and chickpeas; simmer 15 minutes. Stir in preserved lemon and harissa.
About 14 min
Couscous: pour boiling stock over couscous and butter; cover with cling film for 5 minutes. Fluff with a fork; season.
About 14 min
Mix yoghurt with mint, lemon juice and salt.
About 14 min
Assemble: couscous base → chickpea stew → roasted veg → dollop of mint yoghurt → pomegranate seeds. Serve with extra harissa.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 20 g
- Carbs
- 72 g
- Fat
- 14 g
- Fibre
- 16 g
- Sugar
- 12 g
- Sodium
- 720 mg
Contains: dairy
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All Moroccan recipes
Recipe by Boon Tools.