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Moroccan Chickpea Couscous - vegan


  • 1 Large red pepper, chopped
  • 4 Carrots, chopped
  • 1 Large red onion, chopped
  • 4 tbsp Olive oil
  • 1 Lemon's juice
  • 2 Garlic cloves, minced
  • 1 tsp Cumin powder
  • 1 tbsp Raw honey
  • 1 tsp Coriander powder
  • 1 tsp Cinnamon powder
  • 1 1/3 cups Couscous, raw
  • 1/2 cup Raisins
  • 1 tsp Turmeric powder
  • 1 1/3 cups Boiling water
  • 1 cup Soaked chickpeas
  • 1/2 cup Chopped raw almonds
  • A handful of fresh mint, chopped
  • 3 Pickled lemons, sliced in slithers


  • Preheat the oven to 180°C and add the carrots, red pepper and red onion to a roasting tin. Drizzle over 2 tbsp olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until crispy on the edges.
  • Add the couscous, raisins and turmeric to a large bowl and mix. Pour in boiling water and cover for 10 minutes before fluffing out the couscous with a fork.
  • Add the remaining olive oil, garlic, honey, spices and lemon juice to a small bowl and season with salt, whisk to combine.
  • Pour the chickpeas into the couscous along with the roasted vegetables and the dressing. Toss to combine. Top with almonds, mint and pickled lemons.
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