Published April 22, 2017. Updated August 21, 2019
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A flavorful, hearty Moroccan Couscousdish that’s packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.
My Favorite Couscous Recipe!
There aren’t many recipes I post I tell you that you have to try but please let this be one of them! I’m head over heels in love with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds!
I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies, crunchy almonds, chewy raisins and tender chick peas).
And in case you missed it I recently shared a Moroccan Grilled Chicken recipe that pairs perfectly with this couscous and completes the meal. It’s a meal I’m excited to make again and again and again!!
So What’s In This Couscous?
- fresh veggies – bell peppers, carrots, onion, zucchini and garlic
- fresh cilantro and mint
- lemon
- spices – turmeric, cumin, cinnamon and coriander
- olive oil
- low-sodium chicken broth
- chickpeas
- almonds
- raisins
- couscous
How can this amazing salad not taste good with flavors like that? You can also easily adapt this couscous with your favorite veggies it’s great for using up what you have in you kitchen.
How to Make This Tasty Couscous
- Preheat oven to 475 degrees. Grease baking sheet
- Add veggies, drizzle with oil and season.
- Roast until tender, about 15 minutes.
- Whisk olive oil, lemon, garlic and most spices.
- Bring chicken broth and turmeric to a boil.
- Pour hot chicken broth over couscous and raisins in bowl and toss
- Cover and rest 5 minutes.
- Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.
It Makes Great Leftovers!
Normally I’m not one that get’s super excited about leftovers but I was so happy that there was some of this left after dinner because I ate it for lunch for the next two days and enjoyed it down to the last bite!
If you are getting bored of the samerecipes I highly recommend adding this one to your rotation, can I talk it up enough?? Just try it and you’ll see why I love it so much!
More Side Dishes You’ll Love
- Greek Orzo Salad
- Mango Black Bean And Avocado Quinoa Salad
- Moroccan Carrot Chickpea Salad with Feta and Almonds
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.93 from 57 votes
Print Recipe
Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
My favorite couscous recipe! It'sbrimming with bright Moroccon flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. It's a great lunch on it's own or for dinner pair it with chicken, lamb or beef. It makes great leftovers too!
Servings: 7 Servings
Prep10 minutes minutes
Cook22 minutes minutes
Ready in: 32 minutes minutes
Ingredients
- 1 large red bell pepper, cored and diced
- 2 medium carrots, halved through length and sliced fairly thin
- 1 small red onion, diced into 1-inch chunks
- 1 medium zucchini, halved through the length and sliced
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh lemon juice
- 2 tsp minced garlic (2 cloves)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt
- 1 1/3 cups dry couscous
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 tsp turmeric
- 1/2 cup raisins
- 1 (14 oz) can chick peas, drained and rinsed
- 1/2 cup slivered almonds, toasted
- 3 Tbsp minced fresh cilantro
- 2 Tbsp minced fresh mint
Instructions
Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.
Recipe source: adapted from Scrumpdillyicious
Nutrition Facts
Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
Amount Per Serving
Calories 362Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 199mg9%
Potassium 546mg16%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 3945IU79%
Vitamin C 43.2mg52%
Calcium 77mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Side Dish
Cuisine: moroccan
Keyword: Couscous
Author: Jaclyn
Categorized:
Tagged:
- almonds
- bell pepper
- carrots
- chick peas
- chicken broth
- cilantro
- cinnamon
- coriander
- couscous
- cumin
- garlic
- lemons
- mint
- raisins
- red onion
- turmeric
- zucchini
You Might Also Like:
- One Pan Moroccan Chicken and Couscous
- Moroccan Carrot Chick Pea Salad with Feta and Almonds
- Lemon Couscous Recipe (10 Minute Side Dish!)
- Slow Cooker Chicken and Chick Pea Tagine
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120 Comments
Herve G Duprez
What is the amount per serving in the Nutrition Facts?
Really good recipe!Jaclyn
Sorry I don’t have cups but it should be 1/7th of the final yield.
Toni Bausch
Wow! I just made this and it was INCREDIBLE! Fresh mint and cilantro from the garden. Only substititions I made were sweet potatoes instead of carrots and dates instead of raisins. The flavor is AMAZING. WILL BE MAKING THIS AGAIN AND AGAIN! Thank you for an awesome recipe. So glad I found it.
Gilly
Everything about this recipe is perfect. The quanties, method and ingredients. So very glad I found you !
Mona
Hi, I am Moroccan and although your recipe looks delicious, usually this is not what we refer to as Moroccan couscous. This looks more like a tabouleh with a Moroccan twist. Moroccan couscous is a meal, or a type of meal that implies:
– couscous
– A veggie stew (I Use zucchini, carrots, green cabbage, potatoes, tomatoes and onions + spices)
– Lamb or chicken meat (optional, you can replace with chickpeas)
I like to top it with onion and raisins slowly cooked together with a pinch of cinnamon and ginger.There is another version of couscous preparation that is sweet and it is usually made of plain couscous with cinnamon and confectionner sugar and you eat it with milk (like rice pudding) it is called “couscous tfaya) but this is not what we usually refer to as “Moroccan Couscous”.
Honora Laszlo
Thank you. Tiny diced veggies/bell pepper aren’t couscous.
Chloe
Brilliant recipe! Never been able to properly cook couscous till this recipe. Super easy to follow. Very tasty
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