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Pearl couscous and chickpeas in a creamy yellow turmeric sauce with spinach in a patterned bowl.

Creamy Turmeric Couscous and Chickpeas

Pearl couscous and chickpeas in a creamy golden sauce with spinach and green onions. I prefer chicken broth, but vegetable broth makes this an easy vegan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Side dishes
Course: Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 shallot diced
  • 3 –4 cloves garlic minced
  • 1 cup uncooked pearl couscous
  • 1½ cups low-sodium chicken broth plus extra as needed
  • 1 cup full-fat canned coconut milk
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1 packed cup baby spinach chopped
  • ⅓ cup green onions chopped
  • 1 teaspoon ground turmeric
  • Salt and black pepper to taste

Method
 

  1. Warm the oil in a large skillet over medium heat. Soften the shallot for about 2 minutes, then stir in the garlic for 30 seconds. Add the pearl couscous.
  2. Pour in the chicken broth. Once simmering, cover and lower the heat. Cook for 5–7 minutes, adding a little broth if the pan gets dry.
  3. Mix in the coconut milk, chickpeas, spinach, green onions, and turmeric. Season with salt and pepper.
  4. Simmer uncovered for about 10 minutes, stirring regularly, until the couscous is tender. Add broth as needed to loosen the sauce. Taste and adjust the seasoning before serving.

Notes

Vegan option: Replace chicken broth with the same amount of vegetable broth. Check that your couscous and broth contain no animal ingredients.
Couscous: Use pearl couscous, sometimes labeled Israeli couscous. Cook until tender; timing can vary by brand.
Coconut milk: Use unsweetened, full-fat canned coconut milk for the creamiest result