How to Make Moroccan-Spiced Chickpea & Carrot Couscous Bowl
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Preheat oven to 400°F (200°C). Toss carrots with olive oil, cumin, and cinnamon; roast for 20 minutes until tender.
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Cook couscous according to package instructions.
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In a pan, heat chickpeas with turmeric, black pepper, and a pinch of salt over medium heat for 5 minutes.
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Combine cooked couscous, roasted carrots, and seasoned chickpeas in bowls.
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Top with parsley and drizzle with lemon juice before serving.
Pro Tips for Perfect Moroccan-Spiced Chickpea & Carrot Couscous Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of diced carrots, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan-Spiced Chickpea & Carrot Couscous Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan-Spiced Chickpea & Carrot Couscous Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for diced carrots?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.