When you want a dish that’s vibrant, wholesome, and bursting with Moroccan spices, Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds is a go-to. This recipe balances textures — tender roasted vegetables, chewy chickpeas, crunchy almonds, and the delicate lift of couscous — with bright citrus and fragrant herbs. Perfect as a satisfying vegetarian main, or as a memorable side alongside meat or fish. Once you make it, leftovers taste just as good (if not better!), which makes this a fantastic recipe to add to your weekly rotation.
Ingredients You’ll Need
- 1 large red bell pepper, cored and diced
- 2 medium carrots, halved lengthwise and thinly sliced
- 1 small red onion, diced into about 1‑inch chunks
- 1 medium zucchini, halved lengthwise and sliced
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh lemon juice
- 2 tsp minced garlic (about 2 cloves)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- Salt, to taste
- 1 ⅓ cups dry couscous
- 1 (14.5 oz) can low‑sodium chicken broth
- ½ tsp turmeric
- ½ cup raisins
- 1 (14 oz) can chickpeas, drained and rinsed
- ½ cup slivered almonds, toasted
- 3 Tbsp fresh cilantro, minced
- 2 Tbsp fresh mint, minced
Instructions
- Preheat your oven to 475°F (≈ 246°C). Line or grease an 18×13‑inch rimmed baking sheet.
- Place diced bell pepper, sliced carrots, diced red onion, and zucchini on the baking sheet. Drizzle with 1 Tbsp olive oil, season lightly with salt. Toss to coat. Roast for about 15 minutes, turning once halfway through, until vegetables are tender. If you like a light char, you can broil for an additional 1‑2 minutes toward the end.
- While veggies roast, whisk together the remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and a pinch of salt. Set this dressing aside.
- Bring the chicken broth to a boil with the turmeric and a little salt. In a large bowl, put couscous and raisins; pour the hot broth over them. Stir once, then cover and let rest for 5 minutes so couscous absorbs liquid.
- Once couscous has fluffed, add roasted vegetables, chickpeas, toasted almonds, cilantro, mint, and the lemon‑spice dressing. Toss gently to combine, tasting to adjust salt to your preference.
- Serve warm.
Prep & Cooking Times
- Preparation Time: ~10 minutes
- Cooking (Roasting + Couscous + Assembly): ~22 minutes
- Total Time: ~32 minutes
Servings & Yield
- Serves: About 7 people
- Yield: Enough for a generous side dish or main portion for 5‑6 (add protein if using as main)
Why You’ll Love It
- Healthy & Balanced – Vegetables provide fiber and vitamins; chickpeas give plant‑based protein; almonds bring healthy fats and crunch.
- Flavorful Layers – Roasting develops natural sweetness in the veggies; the spice blend (cumin, cinnamon, coriander) and fresh herbs add Moroccan flair; lemon brings brightness.
- Versatile & Adaptable – Use whatever vegetables you have. Want it vegan? Replace the chicken broth with vegetable broth. No almonds? Use pine nuts or seeds; no raisins? Swap with dried cranberries.
Serving Suggestions
- Pair with grilled chicken, lamb chops, or salmon for a complete meal.
- Serve with a side of yogurt sauce (plain yogurt mixed with mint, lemon, salt) to complement the spices.
- It also makes a great lunch for the next day — the flavors deepen as it sits.