How to Make Moroccan Chickpea & Apricot Couscous
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Heat olive oil in a medium pot over medium heat. Add onion and almonds, sauté 2 minutes until onions soften and almonds begin to toast.
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Add couscous, chickpeas, apricots, cumin, cinnamon, ginger, and salt. Stir to combine.
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Pour in vegetable broth and bring to a boil.
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Reduce heat to low, cover, and cook 9–10 minutes until couscous is tender and most liquid is absorbed.
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Fluff with a fork and stir in chopped mint before serving.
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Pro Tips for Perfect Moroccan Chickpea & Apricot Couscous
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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