This easy one-pot recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a flavorful side dish for Oven Fried Chicken or a nice juicy steak!
If you aren’t familiar with Peppadew®, they are amazing little, crispy Piquante Peppers that have a fantastic sweet heat. I love cooking with them and once you try them, you will too!
Reading: vegetarian main dish with couscous
For this recipe, the couscous cooks in the stock and the spicy vegetable mixture for the best possible flavor.
Cook until tender and browned.
Add the garlic and cook another minute.
Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
Add the frozen peas and cook briefly.
Read more: vegetarian dish with rice and spinach
Add the piquante peppers (I use Peppadew), chickpeas, and stock.
Stir in the couscous and chopped parsley to the hot stock. Leave to absorb the liquid (off the heat for about 5 minutes), and fluff before serving.
*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*
Update Notes: This post was originally published on Aug 6, 2018, but was republished with step by step instructions, new photos, tips, FAQs and a video in August of 2018.
Read more: 60 Vegetarian Black Bean Recipes