Don’t fear, couscous is here… with a kick! Get ready to go back for thirds.


10 Minutes

  • 1 tablespoon grapeseed oil

  • 1 medium onion, chopped

  • 2 cloves of garlic, minced

  • 3 cloves of garlic, coarsely chopped

  • 3 tomatoes, chopped

  • 2 bell peppers, sliced into strips (I used red peppers)

  • 1 large carrot, thinly sliced

  • 1 teaspoon capers

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 2 tablespoons Better than Bouillon Vegetable Base

  • 1/4 cup fresh parsley, chopped

  • 4 tablespoons ground cumin

  • 3 tablespoons paprika

  • 1 teaspoon cayenne pepper

  • Salt to taste


50 Minutes

  1. Heat the grapeseed oil in a skillet over medium heat. Sauté in the onion and garlic, until the onion has softened, about 5 minutes.

  2. Add in the bell peppers, carrots, tomatoes, capers, and chickpeas. Continue to cook until the peppers are slightly tender, about 5 minutes.

  3. Sprinkle the mixture with the parsley, cumin, paprika and cayenne.

  4. Mix 2 tablespoons of vegetable base in 2 cups of water.

  5. Fill skillet with the vegetable stock. There should be enough water to cover the vegetables. If two cups is not enough, then add more water. Do not add more vegetable base.

  6. Salt to preference.

  7. Reduce the heat to low, cover, and cook for 30-40 minutes.

  8. Prepare couscous according to the directions provided on the box.

  9. Serve chickpea mixture over couscous and enjoy!

Additional Cooking Instructions


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