Ainsley's Spicy Casablanca Couscous

Transport your taste buds to the vibrant streets of Morocco with Ainsley's Spicy Casablanca Couscous, a flavorful, plant-based recipe bursting with aromatic spices and wholesome ingredients. This colorful dish combines fluffy couscous with tender chickpeas, sautéed vegetables, and a medley of warming spices like cumin, coriander, paprika, and a touch of cayenne for a gentle kick. Enhanced with a dollop of harissa paste and a squeeze of fresh lemon juice, it perfectly balances heat and zest. Ready in just 35 minutes, this easy couscous recipe is a weeknight dinner hero that's also ideal for entertaining. Garnished with fresh parsley for a pop of flavor and color, it’s a healthy, satisfying meal that’s as beautiful as it is delicious. Perfect for fans of quick vegetarian meals, Moroccan-inspired recipes, and spice-forward dishes!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams couscous
• 400 grams chickpeas (canned, drained and rinsed)
• 1 large carrot
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium onion
• 2 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 350 milliliters vegetable stock
• 1 tablespoon harissa paste
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon

Directions

Step 1

Peel the carrot and dice into small cubes. Dice the zucchini, red bell pepper, and onion into similar-sized pieces. Mince the garlic cloves finely.

Step 2

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 2-3 minutes until soft and fragrant.

Step 3

Add the carrot, zucchini, and red bell pepper to the pan. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Sprinkle the ground cumin, coriander, paprika, and cayenne pepper over the vegetables. Stir well to coat the vegetables in the spices, cooking for an additional 1-2 minutes.

Step 5

Stir in the chickpeas and harissa paste, mixing thoroughly to combine. Season with salt and black pepper.

Step 6

Pour in the vegetable stock and bring it to a simmer. Cover the pan with a lid and let the mixture cook for 5-6 minutes until the vegetables are tender and the flavors meld together.

Step 7

Meanwhile, in a heatproof bowl, place the couscous and add a pinch of salt. Drizzle the remaining 1 tablespoon of olive oil over the couscous and toss gently to coat.

Step 8

Pour 250 milliliters of boiling water over the couscous. Cover the bowl tightly with a lid or cling film and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains.

Step 9

Once the vegetables and chickpeas are done, mix in the cooked couscous and stir gently to combine everything evenly.

Step 10

Transfer the couscous mixture to a serving dish. Finely chop the fresh parsley and sprinkle it over the top.

Step 11

Squeeze fresh lemon juice over the dish just before serving and garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1622.7g)

Amount per serving	% Daily Value*
Calories	1524.9

Total Fat 59.6g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 5286.7mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 43.6g	0%
Total Sugars 50.4g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 441.4mg	0%
Iron 14.6mg	0%
Potassium 3361.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 12.5%

Carbs: 53.4%