Instead of vegetable stock, I used an unsalted vegan vegetable bouillon cube, dissolving it in the boiling water first. Andrea F: "Just wanted to share that I tried your Moroccan Couscous & Chickpeas recipe today and we all loved it!
Couscous is very quick and easy to make, and like it's Italian cousin Pasta, is a base for so many delicious sauces and stews.
Someday we'll find and eat authentic traditional Middle Eastern couscous, but for now we'll love the couscous we're with.
Nutrition Data Per 31 g Serving: 128 calories, 22g carb, 2g fat, 197mg sodium, 1g fiber, 4g protein, low Cholesterol. If you're gluten intolerant or want something more substantial, quinoa or millet are nutritious, satisfying GF alternatives. I cook almost every day because I want to make sure that my family has a healthy and varied diet. Millet takes about 20 minutes to cook, so it should be pre-cooked before adding to this recipe. Of course, swapping out the couscous for quinoa would be a good idea if you need this recipe to be gluten-free, or, if you happen to have a bunch of leftover quinoa on hand. This is a quick and easy vegetarian couscous salad recipe using canned beans and pre-made salsa for a fast and nutritious couscous salad meal.
You might also want to try a couscous salad with spinach and feta cheese, or, if you're feeling adventurous, try this Moroccan couscous with sweet potatoes. Loosen the couscous with a fork, then stir in the chickpeas, the pumpkin seeds, and most of the beet and carrot strips.5.
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