moroccan chickpea couscous in a skillet

Moroccan Chickpea Couscous

This gorgeous, anti-inflammatory Moroccan Chickpea Couscous Skillet is a healthy vegetarian meal that’s freezer-friendly!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 8 Carbs 43 Protein 11
Yield 6 servings 1x


  • 3 tablespoons olive oil
  • 1/2 large white onion, diced
  • 4 cloves garlic, minced
  • 4 cups cauliflower, chopped
  • 2 tablespoons Moroccan spice mix
  • 1/4 teaspoon salt
  • 115 oz. can garbanzo beans, drained and rinsed
  • 1 cup fresh English peas
  • 1 cup uncooked couscous
  • 1.5 cups vegetable broth (or any kind of broth)

Optional Toppings

  • 1/4 cup feta crumbles
  • 1/4 cup chopped mint


  1. Heat olive oil over medium/high heat in a large nonstick skillet*.
  2. When olive oil is fragrant, add onion and garlic. Sauté for 2-3 minutes.
  3. Add cauliflower, peas, garbanzo beans, and moroccan seasoning to the skillet and sauté for 5-7 minutes, stirring consistently.
  4. Next, add couscous and mix well.
  5. Finally, pour broth into the skillet and bring to a boil.
  6. Once boiling, remove from heat immediately, cover skillet, and let sit covered for 5 minutes or until all the broth is absorbed by the couscous.
  7. Uncover the skillet and fluff the couscous with a fork.
  8. Top with optional toppings and enjoy.

Tips & Notes

  • Skillet size: we used a 16-inch skillet, but if you use something smaller, just make sure it is deep enough. A dutch oven would work perfectly!
  • Freezer directions: please scroll up for a through explanation of how to freeze this meal for up to 3 months and how to cook from frozen on the stovetop.

Nutrition Facts

Serving Size: 1/6 recipe Calories: 285 Sugar: 4 Sodium: 498 Fat: 8 Carbohydrates: 43 Fiber: 8 Protein: 11 Cholesterol: 0
Author: Linley RichterCategory: VegetarianMethod: Stove TopCuisine: Moroccan

Keywords: moroccan chickpea couscous

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