One-Pot Moroccan Chickpea Couscous
Fragrant Moroccan-inspired couscous with chickpeas, turmeric, raisins, and vegetables, cooked up in a single pot for a quick and nourishing camp lunch with bold North African flavors.
Equipment
- Medium pot
- Spoon
- Knife
Ingredients
- 1 tbsp olive oil
- 1 small red onion diced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 cup canned chickpeas drained and rinsed
- 1 cup vegetable broth
- 1/2 cup carrots diced
- 1/4 cup golden raisins
- 1 cup instant couscous
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in pot over medium camp stove or fire.
- Add onion and sauté until soft, about 3 minutes.
- Stir in turmeric, cumin, chickpeas, carrots, and raisins. Cook 1 minute.
- Add vegetable broth and bring to a boil.
- Stir in couscous, salt, and pepper. Cover, remove from heat, and let stand 5 minutes.
- Fluff with a fork and top with chopped parsley.
Notes
Instant couscous cooks quickly and uses minimal fuel. Pre-chop veggies at home for fast assembly. Couscous packs easily and reheats well for second-day lunches.