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Moroccan Couscous with Roasted Sweet Potatoes and Chickpeas

Moroccan couscous with roasted sweet potatoes and chickpeas pairs fluffy couscous with warm spices, tender browned sweet potatoes, and crisp-edged chickpeas. Dried apricots, parsley, and lemon juice add a bright, sweet-tart finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Roast the sweet potatoes and chickpeas
  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can (15 oz) chickpeas drained, rinsed, and patted dry
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp paprika
  • 0.25 tsp ground cinnamon
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the couscous
  • 1.75 cup low-sodium vegetable broth
  • 1 tbsp unsalted butter
  • 1.5 cup plain couscous
  • 0.33 cup dried apricots chopped
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • 1 large rimmed baking sheet

Method
 

Roast the sweet potatoes and chickpeas
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes and chickpeas with the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper on the baking sheet.
  4. Spread the mixture in an even layer.
  5. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and browned at the edges.
Cook the couscous
  1. Bring the vegetable broth and butter to a boil in a medium saucepan over medium-high heat.
  2. Stir in the couscous and dried apricots, cover the saucepan, and remove it from the heat.
  3. Let stand for 5 minutes.
  4. Fluff the couscous with a fork, then stir in the parsley and lemon juice.
Assemble and serve
  1. Divide the couscous among serving plates and top with the roasted sweet potatoes and chickpeas.

Notes

For the best browning, spread the sweet potatoes and chickpeas in a single layer. Refrigerate leftovers for up to 4 days; freezing is suitable. For a vegan swap, use olive oil instead of the butter.