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Moroccan Couscous with Sweet Potato & Chickpeas

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Moroccan Couscous with Sweet Potato and Chickpeas is a fast and easy pantry meal. Roasted sweet potato and crispy chickpeas are coated in a flavourful Moroccan spice mix, then tossed with couscous and a simple lemon dressing. Serve it as a main or as a side dish! Gluten-free and vegan options.

moroccan couscous in a white bowl garnished with 3 lemon slices next to a light brown linen, serving utensils and squeezed lemon

This Moroccan Couscous is the first of a few ideas for pantry meals. I normally cook with a lot of fresh produce, but sometimes we need a quick, healthy meal using ingredients we have on hand. You only need a few simple ingredients for the base of this recipe (couscous, sweet potato and chickpeas) and then we add a bunch of spices, lemon and garlic for flavour.

I think you’ll love this recipe because it’s

  • sweet from the honey and sweet potato
  • spicy from the cayenne
  • lemony
  • garlicky
  • crispy from the roasted chickpeas
  • …basically an amazing flavour and texture experience

Ingredients

Here’s what you’ll need to make this Moroccan Couscous. See the recipe card below for exact quantities and detailed instructions.

For the spice mix

  • Cumin
  • Paprika
  • Cinnamon
  • Salt
  • Cayenne
  • Ground ginger

For the dressing

  • Olive oil
  • Lemon juice – freshly squeezed or you can substitute white wine vinegar
  • Garlic – minced
  • Honey – or substitute brown sugar or agave syrup for vegan options
  • Parsley – dried or fresh
  • Salt and pepper – to taste

For the rest

  • Sweet potato – about a pound (one large potato)
  • Chickpeas – a 19-ounce can, drained and rinsed
  • Olive oil – for roasting, as well as cooking the couscous
  • Water or broth
  • Uncooked couscous
diced sweet potato, a bowl of chickpeas, a measuring cup of uncooked couscous and half a lemon on a wooden cutting board

How to make it

Prepare the spice mix and roast the sweet potato and chickpeas

Preheat the oven to 425 °F and take out a sheet pan (no need to grease or line it). Then, make the spice mix. Combine all spices in a small bowl and mix well.

moroccan spices in a small white bowl next to a light brown linen with a white marble background

Next, spread out the diced sweet potato and chickpeas on the sheet pan. Drizzle with olive oil and sprinkle on the spice mix. Toss everything until it’s evenly coated and oil and spices. It may seem like a lot of spice because it is! This is the main source of flavour in the dish.

Roast the sweet potato and chickpeas for about 25 minutes, or until the sweet potato is fork tender. The chickpeas will be a bit crispy once done. Be sure to flip/toss everything about halfway through roasting to ensure even cooking.

roasted chickpeas and diced sweet potato covered in moroccan spices on a silver sheet pan

Make the couscous and dressing

While the sweet potato and chickpeas are roasting, prepare the other parts of the dish. In a medium sauce pan, bring the water or broth and 1 teaspoon of olive oil to a boil. Stir in the couscous, cover tightly and remove from heat. Steam the couscous for 5 minutes, then uncover and fluff with a fork. Cover it again to keep it warm until the remaining ingredients are ready.

Next, prepare the dressing. In a small bowl or mason jar, whisk/shake together the olive oil, lemon juice, minced garlic, honey, parsley, salt and pepper.

an olive oil and lemon dressing in a small mason jar next to half a squeezed lemon

Assemble

Once the sweet potatoes and chickpeas are done, put the couscous in a large bowl and drizzle with the dressing. Stir until the couscous is evenly coated.

lemon dressing being poured from a mason jar onto cooked couscous in a white bowl

Then, fold in the roasted sweet potato and chickpeas until everything is evenly distributed. Serve immediately garnished with chopped fresh parsley and lemon slices, if desired.

roasted chickpeas and diced sweet potato covered in moroccan spices on top of couscous in a white bowl next to a brown linen and half a lemon

Tips for Success

1. Don’t skimp on the olive oil for roasting. I found I needed 2 tablespoons to have enough oil to mix with the spices and evenly coat the sweet potatoes and chickpeas. If you’re doing a free pour onto the sheet pan, don’t be afraid to add a bit more oil if it seems like some of the spice mix isn’t being picked up. It should look like a spice paste is covering the sweet potato and chickpeas.

2. Be sure to cut the sweet potato fairly small. See the photo in the ingredients section for a visual. You want to the sweet potato to fully cook before the chickpeas dry out. The chickpeas should be crispy on the outside but not all the way through the middle.

3. Be sure to season with salt. I’ve purposely not given an amount of salt to add (aside from the spice mix), because it will change depending on whether you use broth or water for your couscous. Taste the dish once it’s assembled and if it feels like something’s missing, it probably needs some salt!

moroccan couscous in a white bowl with a squeezed lemon in the background

Can I make this gluten free?

Yes! I find the easiest way to make this gluten free is to substitute the couscous for quinoa (cook 1 cup dry quinoa according to the manufacturer instructions). If you’re able to find gluten-free couscous, be sure to follow the cooking instructions on the package, as the cooking time will likely be different than traditional couscous.

Other recipes you may enjoy

moroccan couscous in a white bowl garnished with 3 lemon slices next to a light brown linen and squeezed lemon

Moroccan Couscous with Roasted Chickpeas and Sweet Potato

Laura Lawless, BASc
Moroccan Couscous with Sweet Potato and Chickpeas is a fast and easy pantry meal. Roasted sweet potato and crispy chickpeas are coated in a flavourful Moroccan spice mix, then tossed with couscous and a simple lemon dressing. Serve it as a main or as a side dish! Gluten-free and vegan options.
4.8 from 5 votes
Servings 4
Calories 562
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

Spice mix

  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground ginger

For roasting

  • 1 19 oz can chickpeas, drained and rinsed
  • 1 lb sweet potato, peeled and 1/2-inch dice (about 1 large sweet potato)
  • 2 tablespoons olive oil

For the couscous

  • 1 1/4 cup water or vegetable broth
  • 1 teaspoon olive oil
  • 1 cup uncooked couscous (see note 1)

For the dressing

  • 1/4 cup olive oil
  • 3 tablespoons lemon juice (or sub 1 tablespoon white wine vinegar)
  • 1 clove garlic, minced
  • 1 teaspoon honey (or sub brown sugar or agave syrup for vegan)
  • 1/2 teaspoon dried parsley (or 1 scant tablespoon chopped fresh parsley)
  • salt and ground black pepper (to taste )

Optional garnish

  • chopped fresh parsley
  • lemon slices

Instructions
 

  • Preheat the oven to 425 °F and take out a sheet pan. Then, make the spice mix. Combine all the spices in a small bowl and stir until well combined.
  • Spread out the diced sweet potato and chickpeas on the sheet pan. Drizzle with the olive oil, then sprinkle on the spice mix. Toss the sweet potato and chickpeas until everything is well coated. It should look like a spice paste is coating everything.
  • Roast the sweet potato and chickpeas for about 25 minutes, or until the sweet potatoes are fork tender. Flip the sweet potatoes and chickpeas about halfway through roasting to ensure they cook evenly.
  • While the sweet potatoes and chickpeas are roasting, make the couscous and dressing. In a medium sauce pan, bring the broth or water and teaspoon of olive oil to a boil. Stir in the couscous, cover tightly and remove from heat. Let the couscous steam for 5 minutes, then fluff with a fork. Keep the couscous covered to stay warm until the other ingredients are ready.
  • In a bowl or mason jar, combine the olive oil, lemon juice, garlic, honey, parsley, salt and pepper and whisk or shake until well combined.
  • Once roasting is complete, assemble the dish. In a large bowl, combine the couscous and dressing and stir until the couscous is well coated. Then, fold in the roasted sweet potato and chickpeas. Season to taste with additional salt and pepper and serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

  1. Gluten free option: You can also use quinoa in this recipe. Simply cook 1 cup dry quinoa according to manufacturer instructions and use it in place of the couscous. You can also use gluten-free couscous. Be sure to follow the package instructions for the correct cooking time.
  2. Be sure to season with salt to taste once you’ve assembled the dish. I’ve purposely not given an amount because it will change depending on whether you cook the couscous with broth or water. 
  3. This recipe will serve 6-8 as a side dish. 

Equipment

Large Sheet Pan
Chef’s Knife
Juicer
White Serving Bowl

Nutrition Estimate

Calories: 562kcal | Carbohydrates: 78g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Sodium: 755mg | Potassium: 700mg | Fiber: 12g | Sugar: 7g | Vitamin A: 16665IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 4mg
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If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!

Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




12 Comments

  1. 5 stars
    I used apple cider vinegar in place of lemon juice and added golden raisins for extra sweetness, which turned out great. I would probably serve with chicken or a refreshing side salad of cucumber or tomatoes. Overall really enjoyed the recipe. I would cut back to 2-3 tbsp of olive oil for the dressing as it really wasn’t needed.

    1. Laura Lawless, BASc says:

      Glad you enjoyed the recipe, Syd!

  2. 5 stars
    One of my new favourite meals! I made it last week and I’m making it again this week because I’m obsessed!

    1. Laura Lawless, BASc says:

      Love hearing this! So happy you enjoyed it!

  3. 5 stars
    This has become my new favorite food! I love it so much, I would eat it breakfast, lunch and dinner! Sometimes I add mushrooms too!

    1. Laura Lawless, BASc says:

      This is wonderful to hear, Frances! Great idea to add mushrooms!

  4. 5 stars
    Made it with quinoa instead of couscous and my 11 year old and I enjoyed this as a meal. Love the dressing! This meal was sweet and savory. Happy taste buds!

    1. Laura Lawless, BASc says:

      So happy you both enjoyed it!

  5. Elizabeth says:

    4 stars
    Loved the flavor in this dish, but mine came out a little dry. The couscous seemed to soak the dressing up too much, so maybe I’ll try to double that next time. Or even try with quinoa or rice. But definitely a new favorite! Thanks for sharing!

    1. Laura Lawless, BASc says:

      Yes, this would definitely work with quinoa or rice! Glad you enjoyed it!

  6. The sweet potato and chickpea spice is amazing but next time I’ll be trying this with basmati rice. The cous cous was underwhelming

    1. Laura Lawless, BASc says:

      Glad you thought of a way to make the recipe suit your taste! Thanks for your comment!