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Spicy Vegan Chickpea Moroccan Couscous. Healthy, hearty and ultra satisfying1 This recipe makes Vegan dinners a breeze--quick, easy and an absolute crowd pleaser! www.twopurplefigs.com

Spicy Vegan Chickpea Moroccan Couscous

Looking for a really spicy vegan flavorful dinner? This spicy vegan chickpea Moroccan couscous recipe is for you! Loaded with flavor, protein, hearty grain, bright herbs, and a perfect tahini sauce. 

Course Main Course, Salad, vegetarian
Cuisine Mediterranean
Keyword Couscous Recipe, Couscous Salad, What is Couscous
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 411 kcal
Author Mahy


  • For the Chickpeas:
  • 1 Tablespoon olive oil
  • 1 red onion , thinly sliced
  • 2 garlic cloves, minced
  • 2 cups chickpeas canned and drained
  • 1/8 tsp salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1/4 cup vegetable stock (or water)
  • 1/2 cup herbs chopped fresh herbs (cilantro, parsley,mint)
  • For the Couscous:
  • 1 cup couscous whole wheat
  • 2 cups water boiling hot (or stock)
  • pinch salt
  • pinch black pepper
  • 1/2 cup herbs fresh and chopped (cilantro,parsley, mint)
  • 1 teaspoon olive oil
  • 1/4 teaspoon sumac spice (optional)
  • For the carrot salad:
  • 2 cups carrots shredded
  • 1/4 cup mint leaves fresh, chopped
  • 1/4 cup raisins
  • 1/4 cup tahini sauce
  • To dress up:
  • Perfect Tahini Sauce
  • Fresh Kale for serving (optional)


  1. For the chickpeas: Preheat a cast iron or skillet over medium high heat with olive oil, Saute the onions and garlic for 2 minutes until softened and slightly golden, then add in the chickpeas and spice. Sauté the chickpeas until the spice is toasted and fragrant and then add the water (or stock). Bring it to a boil and turn off the heat. Add int he fresh herbs.
  2. For the Couscous: In a large bowl (or pot), add the couscous and boiling water. Cover it tightly for 10-15 mins until all the liquid gets absorbed. Then uncover the couscous, add the fresh herbs, olive oil and sumac.
  3. For the carrot salad: mix the carrots, mint and raisins. Drizzle the tahini sauce on top.
  4. Serve the bowl (or bowls) with couscous on one side, chickpeas on the other and the dressing over the top.

Recipe Notes

You can prepare the spicy chickpeas and couscous ahead of time (3 days), just reheat them before serving.

Feel free to skip/adjust the type and amount of spices used in the chickpeas to suit your taste. 

To infuse extra flavor in to the couscous, try adding some vegetable stock in place of the water.

If you can't find sumac spice, just add a squirt of lemon/lime juice and for a zestier couscous, add lemon zest.

If you're not a kale person, use spinach, arugula or any type of greens.

For a gluten free meal, use millet, buckwheat or quinoa and read this How To Cook Quinoa post for extra tips!

Nutrition Facts
Spicy Vegan Chickpea Moroccan Couscous
Amount Per Serving
Calories 411 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 197mg9%
Potassium 687mg20%
Carbohydrates 73g24%
Fiber 11g46%
Sugar 8g9%
Protein 14g28%
Vitamin A 11480IU230%
Vitamin C 9.8mg12%
Calcium 104mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.