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Moroccan Chickpeas and Veggies with Couscous


  • 50g San Remo wholemeal couscous
  • 25g red onion
  • 50g red capsicum
  • 50g zucchini
  • 50g eggplant
  • 50g butternut pumpkin
  • 50g canned chickpeas, rinsed and drained
  • Just over a teaspoon extra virgin olive oil
  • Moroccan spice mix, ground cumin, smoked paprika, pink Himalayan salt, black pepper, chilli flakes (to taste)
  • 10g sultanas
  • 5g sliced almonds
  • 50g Cocobella Natural Coconut Yoghurt
  • 1/2 lemon or lime juiced
  • Parsley


  1. Cut the veggies into cubes, combine in a bowl with the chickpeas and coat in spices and seasoning.
  2. Cook in a pan with the oil until everything is cooked through and crispy.
  3. Prepare the couscous by packet instructions. Once the couscous is cooked, fluff with a fork and stir through the sultanas.
  4. Serve up the couscous in a bowl, spoon over the veg & chickpeas, spoon over the yoghurt, squeeze the lemon over everything, and top with the almonds & parsley.

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