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Couscous with chickpeas recipe

Couscous with chickpeas recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Couscous

Taking its inspiration from North African cuisine, this healthy, wholesome vegetarian dish makes a satisfying main course.

52 people made this

IngredientsServes: 4

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 green pepper, seeded and diced
  • 4 carrots, peeled and cut into small sticks
  • 2 courgettes, cut in half lengthways and sliced
  • 200g celeriac, peeled and diced
  • 1 tsp ground cumin
  • 1/2 tsp each chilli powder, turmeric, ground cinnamon and ginger
  • 500ml vegetable stock
  • 1 tbsp tomato purée
  • 1 bouquet garni
  • 400g can chickpeas, drained and rinsed
  • 300g couscous
  • pinch of salt
  • 25g butter, diced
  • sprigs of fresh mint to garnish (optional)

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Heat the oil in a large saucepan. Sauté the onions and pepper for 5 minutes. Add the carrots, courgettes and celeriac, then sprinkle over the spices and cook for a few seconds.
  2. Pour in the stock. Bring to a gentle boil and add the tomato purée and bouquet garni. Reduce the heat, then cover and cook gently for 35 minutes. Add the chickpeas to the vegetables 10 minutes before the end of cooking.
  3. Meanwhile, put the couscous in a large heatproof bowl and pour over 500ml boiling water. Stir in a pinch of salt, then cover and leave to swell for 5 minutes or until the couscous has absorbed all the water.
  4. Add the butter to the warm couscous, fork through, then tip into a warmed deep dish. Using a draining spoon, pile the vegetables on top of the couscous, removing the bouquet garni. Pour over some of the vegetable cooking juices, then serve the remainder in a jug. Serve piping hot, garnished with sprigs of fresh mint, if liked.


*Good alternative vegetables might include turnips, leeks, pumpkin, red peppers, aubergines or broad beans. Some frozen mixed vegetables, combined with fresh, are also useful in such dishes. *If you happen to have couscous spices, use 1 tbsp in place of the individual spices.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

I'm not a fan of celeriac, so I chopped up some celery instead, but the great thing about this recipe is that you could use just about any vegetable. I would personally add a little more chilli powder, or maybe some chopped fresh chilli, and there's no real need to add the butter and salt to the couscous. Overall, it was tasty and I'd definitely make it again.-22 Feb 2011

I loved it. I didn't change a thing and really enjoyed it, I will definitely be making this again. My 3 yr old loved it too.-13 Apr 2015

Would definitely make again.-31 Jan 2010

A Seriously Tasty & Healthy Dish | Couscous with Spinach & Chickpeas

This Couscous with Spinach & Chickpeas is where healthy meets delicious. Loaded with so many great flavors, super easy to make and comes together in just 20 minutes. Truly, one of the best couscous recipes ever.

This is the perfect dish for a busy weeknight dinner, yet it´s bold enough for a relaxed weekend lunch. It´s also packed with protein & fiber, thanks to the chickpeas & spinach, so it has all the elements to nurish your body.

For those of you that have tried couscous, you know how great it can be. For those of you who haven´t, it is such an incredible ingredient. It has a beautiful texture & flavor and it cooks super fast.

TIPS & TRICKS to Make this Recipe: The secret to perfectly cooking couscous? Once you add the couscous to the boiling broth, place a lid on the pan and turn off the heat. Let it sit for exactly 5 minutes. Then remove the lid and fluff up with a fork.

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  • 1/2 cup uncooked Israeli couscous
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 medium carrot, peeled and diced (about 1 cup)
  • 1 clove garlic, minced
  • 4 cups Swanson® Chicken Broth or Natural Goodness® Chicken Broth or Organic Free-Range Chicken Broth
  • 1 cup shredded or diced cooked chicken
  • 1 cup rinsed drained canned chickpeas (garbanzo beans)
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.

So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.

First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)

Moving forward, if anyone has ideas about simple dinners with good leftover potential? I’m all ears. And to use my most-hated office terminology, thanks in advance.

Types of Couscous: Which is Best for Salads?

Couscous is essentially very tiny pasta, often made from wheat but it can also be made from barley. There are different types of couscous including:

  • Moroccan couscous: this is the smallest in size and typically what you would find in a Canadian grocery store simply labeled couscous. Since the pieces are so tiny it cooks extremely quickly. You can buy white or whole wheat versions of this couscous.
  • Israeli couscous: also known as pearl couscous. The larger pieces take longer to cook.
  • Lebanese couscous: even larger than pearl couscous and will take the longest to cook.

All three varieties are great but my preference is Moroccan couscous because it’s so quick and simple to make. I also always opt for the whole wheat varieties for additional fibre (which will also help keep you feeling fuller for longer).

Different varieties also work better in certain recipes compared to others. In this cold salad preparation I’m using Moroccan couscous. This is a great whole grain staple ingredient to keep on hand in a vegan pantry.

Moroccan Couscous Tfaya with Chickpeas and Cranberries

I am enjoying a bowl of, my version of, delicious couscous tfaya while writing this post. I made couscous with spiced chickpeas, caramelized onions, and cranberries yesterday, this preparation is similar to a famous Moroccan couscous dish called "couscous tfaya".

One thing is certain even before I tell you what this dish is and how I made it - i.e. spices in couscous have married even better the next day and has made this side dish hearty, filling, warming, and scrumptious, even without any accompaniments. conclusion? THE FIRST hurrah of holiday dinners season! make-ahead, refrigerate and forget.

This is definitely a contender for holiday-style grand family meals (with an option to make-ahead). Sweetness of cranberries pairs very well with sweet caramelized onions, and spiced chickpeas. Lemony couscous here act as a great flavor balancing element with warmth and heat of cumin, coriander, and cayenne!

What is Couscous Tfaya?

Couscous Tfaya is one of classic Moroccan preparation where Tfaya refers to sweet caramelized onions and raisins. This recipe is traditionally cooked with a exotic warm spice blend called Ras El Hanout, though, I have used, cumin, coriander, and cayenne pepper only. Just so you know, the traditional spice blend also has cinnamon and nutmeg which I have not used in this recipe. Also, for my vegan/vegetarian take, I have used chickpeas to make vegetarian Couscous Tfaya, often it is prepared with lamb or chicken.

I have made many changes to Moroccan classic Couscous Tfaya to make it suitable for my need and taste. Like classic version has raisins where as I used cranberries to add some sweet and sour taste, some color, and festivity. for all these reasons, I won't call my preparation Couscous Tfaya, but an interpretation of classic version with my taste stamp :)

Serving Couscous Tfaya

No matter how prepared, spices, sweet elements, and earthy couscous really go great together.

First of all, let me tell you that my couscous tfaya recipe is VEGAN, no butter/dairy or meat products used. However, I enjoyed tfaya with glass of salted buttermilk to balance the warmth of spices. For keeping the vegan theme, consider serving a glass of orange/apple juice on the side. Or if you not so particular about going vegan, then yogurt or sour cream also make great spice-balancing and cooling sides options.

Couscous tfaya is best served warm or at room temperature. If serving next day, keep refrigerated, then bring to room temperature before serving.

Make it your own!

I will not force you to use home cooked chickpeas, but, I like chickpeas cooked little longer than the canned version for this recipe. It totally can be because I always boil fresh chickpeas at home (just my personal taste). You can try canned or both, and be a better judge of your taste/liking. As per me, if you using canned chickpeas, cook them a little more for softer texture before using in the recipe below. Also, you can replace chickpeas with cooked cannellini beans too!

Warm and comforting bowl of Couscous with spiced chickpeas, and caramelized onions, with some festive sweetness and color from cranberries. loving it!

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Disappointed. Made it exactly as stated. Nothing special.

Excellent. I made it easy on myself and bought diced dates, a jar of mixed gourmet olives, and mandarin oranges, then zested some orange rind. Cooking the couscous in some broth really imbues it with great flavor. It's great on its own for vegans (if you use veggie broth) but I also added feta. A keeper.

Had some issues with this one. First the vegetable peeler didn't work on the thin skin of my clementines so I used a microplane but I'm not sure there was enough flavor doing it this way. Next the chopped dates clumped when they hit the heat, so Iɽ recommend really sprinkling them while mixing. Didn't appreciate the olives, just another soft-textured addition that didn't complement the rest. Maybe toasted pine nuts instead of the olives and chickpeas would give a better effect?

oh and just to add- I followed the below users' advice and just grated the oranges and used the zest instead of chopping up the peel. ALSO used BLOOD ORANGES instead.

Absolutely phenomenal. Served as a side at a bbq. Vegan, vegetarian, and still delicious even for carnivores. Sweet, salty, great crunchy texture- but then the cooked chickpeas at a great creaminess. SUPER EASY TO THROW TOGETHER and DELISH. could not recommend more. Leftovers great for an easy lunch/dinner served over steamed greens. yum.

this dish is delicious. only change i made was to grate the clementine peel rather than cut it up into little pieces. and i couldnt find plain couscous in my grocery store, so i used seasoned-though i added seasoning pack at the end after first tasting. it is now mid-afternoon, and im going to have a very difficult time waiting until dinner time to eat this all up. i want it NOW. i also gave a taste to my husband to test for the right amount of salt and pepper. he also thought it was extremely good.

I liked this recipe but I have some changes that I would make to this recipe- the clementines didn't work for me- next time I'll drain a can of mandarin oranges and add a little lemon zest. I loved the dates but I think a few more would make it even better or I would add the same amount of dates and add raisins or currants. I liked the olives but next time I would also add some black olives for a little more color.

This is both easy and yummy. Just a really lovely side dish for many different dishes and I will absolutely make it again.

Really delicious combination of flavors. My kids don't like couscous and they inhaled this. I think it would be a great summer dish, too.

I doubled the clementines, and was happy how this turned out. The leftovers made a great lunch the next day, to which I added a can of tuna, steamed spinach and some grape tomatoes to make it a little more substantial.

I made this last night and it was a hit! No one in my family is a fan of couscous, but we all loved this dish and can't wait to make it again. I'm not a fan of olives, so I left them out. I saved some time by not removing all the pith from the clementines, and that didn't seem to be a problem. Next time I will save some work by just zesting the clemintines instead of peeling them and chopping the peel.

Tried this last night - peeling the clementines is tedious - I wound up using 1 instead of three peels and it was delicious. Make sure you cut the peel fairly small. I also used prunes instead of dates. I would make is again but might use pitted olives and grate the peel to save time.

This easy to make dish is awesome. Great flavor combination of sweet and salty. Didn't clean all the pith off the small clementine sections but no one seemed to care.

Roasted Chickpea Couscous Bowls

Look for a satisfying meatless meal pack with plant based protein? Try these Roasted Chickpea Couscous Bowls! This Mediterranean-inspired, vegetarian meal is made with Israeli couscous, colorful veggies, and crispy chickpeas.

I have been craving lots of Mediterranean-inspired dishes lately. Everything from lentil power bowls to couscous salad.

For this recipe, Israeli couscous (also known as pearled couscous) is the star.

How do I cook Israeli couscous?

I’m going to let you in on a little cooking hack. Before boiling your couscous, toast it for an extra nutty, caramelized flavor. Try toasting other grains like farro, quinoa, or rice for other recipes, too!

In this recipe, I’m toasting couscous with oil, garlic, and green onions before adding the broth. I like to use the whites of the green onions (shown on the left) for cooking and the green tops (shown on the right) for garnishing.

Where do I find Israeli couscous?

Couscous can be found in the rice and grains aisle. It can sometimes be tricky to find. If you can’t find it in stores, you can also order it online. Be sure to look for ”Israeli” or “pearled” couscous as opposed to traditional couscous, which is smaller in size.

Is couscous healthy?

Couscous contains plant based protein, fiber and other important nutrients. Couscous is particularly unique because it is high in selenium, a power antioxidant. However, like pasta or white rice, couscous is higher in simple or refined carbohydrates and calories so be mindful of portions.

How do I make these couscous bowls?

Don’t be intimidated by the different steps. This recipe calls for simple ingredients and comes together in 40 minutes or less.

  1. First, roast your chickpeas. Mix all roasted chickpea ingredients together and then bake for 10 minutes.
  2. Next, roast your vegetables. In the same bowl as the chickpeas (less dishes!), mix all roasted vegetable ingredients together and bake with the chickpeas for another 20 minutes.
  3. Then, make your couscous. Toast the Israeli couscous then pour the vegetable broth over and simmer.
  4. Finally, assemble the bowls. Start with the cooked couscous, then add roasted vegetables and crispy chickpeas. Garnish with goat cheese, green onions, and a squeeze of fresh lemon juice.

Customize the roasted vegetables your way

I love the variety of color from using zucchini, tomatoes, and yellow pepper. However, you can customize and use any quick-cooking vegetables you have on hand. Try using different colors of sweet peppers or yellow squash instead of zucchini. Aim for around 4-6 cups of raw chopped vegetables to roast.

These Roasted Chickpea Couscous Bowls are the perfect meatless meal

These mediterranean couscous bowls are a filling option for a Meatless Monday. Adding more healthy plant-based meals into your week is beneficial for both your health and the environment. Serve these bowls by themselves or alongside a leafy green salad or crusty whole grain bread.

Couscous with Chickpeas, Dates and Scallions | Christopher Kimball’s Milk Street

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Israeli Couscous Salad with Chickpeas

This vegan Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. It's satisfying, healthy, and filling.

Photos updated 6/18

This giant couscous salad recipe is one of my new favorites. I went on a bit of a wild goose chase to find the Israeli/pearl couscous, but I am so glad that I found it!

I am not the biggest fan of normal couscous, but this stuff is solid gold.

It has such a great chewy texture, and along with farro (another thing I now like to make at home), I'm all set for new salad grains for a while. Did you know that pearl couscous is actually teeny tiny pasta?

I included all sorts of good things in this vegetarian pearl couscous recipe: