Moroccan · 30 min
Moroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with Couscous
- 30 min
- 2–6 servings
- 666 kcal / serving
A hearty skillet curry with chickpeas, apricots, peppers and zucchini sits atop fluffy couscous. It comes together quickly for a weeknight supper with warm spices and bright tomato flavor.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 8dried apricots
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ⅛ cuppine nuts
- 1red bell pepper
- ½ mediumred onion
- 2 tbsptomato paste
- ½ cupwhole wheat couscous
- 1 mediumzucchini squash
- carrots
- red bell peppers
- red onions
From the pantry: brown sugar, cayenne pepper, chili powder, cinnamon, ground, extra virgin olive oil, garam masala, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumred onion
- 1 mediumzucchini squash
- carrots
- red bell peppers
- red onions
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 8dried apricots
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ⅛ cuppine nuts
- 2 tbsptomato paste
- ½ cupwhole wheat couscous
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| dried apricots | 8 | 16 | 24 |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomato paste | 2 tbsp | 4 tbsp | 6 tbsp |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the couscous: in a small saucepan, bring the broth to a boil, remove from heat, stir in the couscous, then cover and let stand 10 minutes before fluffing with a fork.
- Wash and dry all produce.
- Slice the carrot into 1/4-inch rounds and place in a medium bowl.
- Seed and thinly slice the red bell pepper and add to the bowl with the carrot.
- Preheat a nonstick skillet over medium-high heat.
- Add onion (thin half-moons) and minced garlic to the bowl with the vegetables.
- Add oil to the hot skillet, then stir in the vegetables plus spices and cook until they start to soften, about 5 minutes.
- Trim and halve the zucchini, then cut into 1/4-inch thick half-moons and add to the bowl with apricots.
- Drain and rinse the chickpeas and set them aside.
- To the skillet, add zucchini, apricots, chickpeas, tomatoes, broth, tomato paste and sugar; bring to a boil, then reduce to a simmer.
- Cook until the vegetables and chickpeas are tender, 10–15 minutes, stirring occasionally.
- Stir in half the parsley and remove from heat; reserve the rest for garnish.
- To serve, divide the couscous and curry between bowls and sprinkle with the remaining parsley and pine nuts.
Two tips
- Prep the veg and herbs ahead in a single bowl for quick assembly later.
- If you have a pinch of extra spice, finish with a light drizzle of olive oil and serve with crusty bread on the side.
Nutrition per serving
- Calories
- 666 kcal
- Protein
- 27 g
- Carbs
- 107 g
- Fat
- 20 g
- Fiber
- 24 g
- Sodium
- 423 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.