Moroccan Couscous with Chickpeas (Print)

Aromatic couscous with roasted chickpeas, sweet potatoes, and warming Moroccan spices, finished with a zesty lemon dressing.

# Ingredients:

→ Spice mix

01 - 2 teaspoons cumin
02 - 2 teaspoons paprika
03 - 1 teaspoon cinnamon
04 - 1 teaspoon salt
05 - 1/4 teaspoon cayenne
06 - 1/4 teaspoon ground ginger

→ For roasting

07 - 1 19 oz can chickpeas, drained and rinsed
08 - 1 lb sweet potato, peeled and diced into 1/2-inch pieces
09 - 2 tablespoons olive oil

→ For the couscous

10 - 1 1/4 cups water or vegetable broth
11 - 1 teaspoon olive oil
12 - 1 cup uncooked couscous

→ For the dressing

13 - 1/4 cup olive oil
14 - 3 tablespoons lemon juice or 1 tablespoon white wine vinegar
15 - 1 clove garlic, minced
16 - 1 teaspoon honey or substitute brown sugar or agave syrup for vegan
17 - 1/2 teaspoon dried parsley or 1 scant tablespoon chopped fresh parsley
18 - Salt and ground black pepper to taste

→ Optional garnish

19 - Chopped fresh parsley
20 - Lemon slices

# Steps:

01 - Combine cumin, paprika, cinnamon, salt, cayenne, and ground ginger in a small bowl and mix thoroughly.
02 - Spread diced sweet potato and drained chickpeas on a large sheet pan. Drizzle with olive oil and sprinkle the prepared spice mix over them. Toss to coat evenly.
03 - Preheat the oven to 425°F. Roast the sweet potato and chickpeas on the sheet pan for 25 minutes, flipping halfway through, until the sweet potatoes are fork-tender.
04 - In a medium saucepan, bring water or vegetable broth with olive oil to a boil. Stir in couscous, cover, and remove from heat. Let rest for 5 minutes, then fluff with a fork. Keep covered to stay warm.
05 - In a bowl or jar, combine olive oil, lemon juice, minced garlic, honey, parsley, salt, and pepper. Whisk or shake to emulsify.
06 - In a large serving bowl, mix the cooked couscous with the lemon dressing to coat evenly. Fold in the roasted sweet potato and chickpeas. Adjust seasoning with additional salt and pepper if needed.
07 - Garnish with chopped fresh parsley and lemon slices, if desired. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.

# Additional Notes:

01 - You can substitute quinoa for couscous for a gluten-free option. Cook 1 cup of quinoa as per package instructions and use it in place of couscous.
02 - Season to taste after assembling the dish, as the use of broth or water may affect salt content.

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