Moroccan Couscous Tabouli with Quick Harissa Chickpeas
4.60 from 5 votes
That Vegan Nephew
Beautiful and easy-to-make, this gilded Moroccan tabouli couscous recipe with harissa-spiced chickpeas is one of those rare dynamic side dishes that brims with vibrancy, freshness, and a ton of flavor.
Begin by boiling water in a medium pot. Once boiling, add the olive oil, salt and pepper, and then whisk in the Moroccan couscous. Then, remove the couscous from the heat, cover with a lid, and let it steam for 5 minutes.
Next, transfer about 3 cups of the cooked couscous to a large mixing bowl, along with the nutritional yeast and ground turmeric. Stir to incorporate those two fully into the couscous. Then you can add the red bell pepper, red onion, parsley, lemon juice, ras el hanout, and chili powder. Mix this well until everything is coated in lemon juice and spices. Also, if you really want your tabouli to have a spicy kick, consider adding the full amount of ras el hanout or chili powder (1 ½ teaspoons and 1 teaspoon, respectively).
Lastly, in a cast-iron pan over medium heat with 1 teaspoon of olive oil, toast a can of drained, rinsed and dried chickpeas sprinkled with harissa powder for about 5 minutes, until creamy. Transfer these chickpeas to the couscous tabouli, and mix well to incorporate. Serve the couscous tabouli on its own or atop greens right away, or refrigerate in a tight-fitting container for several days.