This is one of those recipes that feels like a weekend treat but comes together fast enough for a weeknight. Bright, textured, and fragrant, the dish balances warm spices, roasted-sweet vegetables, chewy raisins and fluffy couscous. It’s forgiving, colorful, and keeps well—a great option for feeding a crowd or building weekday lunches.

I like to roast a big tray of vegetables while the couscous steams; the kitchen fills with an aroma that makes everyone gather. The toasted slivered almonds add a necessary crunch, and the fresh mint and cilantro lift the whole bowl so it never feels heavy. You can plate it warm out of the oven or serve it at room temperature—both are excellent.

Below you’ll find an exact ingredient checklist and the step-by-step method I follow every time. There are also tips for troubleshooting, sensible swaps for different diets, and storage advice so the leftovers stay vibrant.

Ingredient Checklist

1 large red bell pepper, cored and diced — provides sweetness and color; dice to similar size as other veg for even roasting.
2 medium carrots, halved through length and sliced fairly thin — thin slices roast quickly and caramelize nicely for sweetness and texture.
1 small red onion, diced into 1-inch chunks — adds savory depth and browning; keep chunks large enough so they don’t disintegrate.
1 medium zucchini, halved through the length and sliced — soaks up seasoning and roasts tender without becoming mushy.
4 Tbsp olive oil, divided — used for roasting and the dressing; dividing keeps veggies from getting greasy while dressing adds brightness.
2 Tbsp fresh lemon juice — adds acidity to brighten the final dish; use fresh for best flavor.
2 tsp minced garlic (2 cloves) — for the lemon-olive dressing; mince finely so flavor disperses evenly.
1 tsp ground cumin — warm, earthy backbone spice; pairs well with coriander.
1 tsp ground coriander — citrusy, floral note that complements cumin and cinnamon.
1/2 tsp ground cinnamon — a small amount brings Moroccan warmth without sweetness overload.
Salt — seasons vegetables, dressing and couscous; taste and adjust at the end.
1 1/3 cups dry couscous — the grain base; choose regular couscous (not Israeli) to match the recipe’s liquid ratio.
1 (14.5 oz) can low-sodium chicken broth — hot broth steams the couscous and infuses flavor; low-sodium lets you control salt.
1/2 tsp turmeric — added to the cooking liquid for color and gentle earthiness.
1/2 cup raisins — gives pops of concentrated sweetness; plump in the hot broth with the couscous.
1 (14 oz) can chick peas, drained and rinsed — adds protein and a creamy bite; drain and rinse to remove can flavor.
1/2 cup slivered almonds, toasted — for crunchy contrast; toast briefly in a dry skillet until fragrant.
3 Tbsp minced fresh cilantro — fresh herb brightness; mince so it distributes evenly.
2 Tbsp minced fresh mint — cool, fragrant finish that lifts the dish; use fresh, not dried.

Method: Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

Preheat oven to 475°F. Spray an 18 by 13-inch rimmed baking sheet with nonstick cooking spray.
On the prepared baking sheet, arrange 1 large red bell pepper (cored and diced), 2 medium carrots (halved lengthwise and sliced fairly thin), 1 small red onion (diced into 1-inch chunks), and 1 medium zucchini (halved lengthwise and sliced) in a single layer.
Drizzle the vegetables with 1 Tbsp olive oil, season with salt to taste, and toss to coat evenly.
Roast the vegetables in the preheated oven about 15 minutes, tossing once halfway through, until tender. If you want a light char, move the oven rack closer to the broiler and broil for 1–2 minutes—watch closely to prevent burning.
While the vegetables roast, whisk together the remaining 3 Tbsp olive oil, 2 Tbsp fresh lemon juice, 2 tsp minced garlic (about 2 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp salt in a small bowl. Set the mixture aside.
In a small saucepan bring 1 (14.5 oz) can low-sodium chicken broth, 1/2 tsp salt, and 1/2 tsp turmeric to a boil.
Place 1 1/3 cups dry couscous and 1/2 cup raisins in a large mixing bowl. Pour the hot chicken broth over the couscous and raisins, stir once, cover the bowl tightly with plastic wrap, and let rest 5 minutes.
After 5 minutes, remove the plastic wrap and fluff the couscous with a fork.
Add the roasted vegetables, 1 (14 oz) can chickpeas (drained and rinsed), 1/2 cup slivered almonds (toasted), 3 Tbsp minced fresh cilantro, 2 Tbsp minced fresh mint, and the lemon-olive mixture to the couscous. Toss gently to combine.
Taste and adjust seasoning with additional salt if desired. Serve warm.

Why This Recipe Works

This bowl relies on contrasts: soft couscous against crunchy almonds, sweet roasted vegetables against bright lemon and herbs, and the savory-spiced dressing pulling everything together. Roasting concentrates the vegetables’ sugars and adds light caramelization; the quick couscous technique traps that flavor with a steam-infused texture. Raisins plump in hot broth and become sweet pockets that play off the spices.

Cooking the couscous in hot, seasoned broth—rather than water—gives the grains immediate flavor. Adding the lemon-olive dressing at the end keeps the herbs vibrant and prevents the dish from tasting oily. The measured spices (cumin, coriander, cinnamon) create a distinctive Moroccan profile without overwhelming the vegetables or herbs.

Flavor-Forward Alternatives

Swap raisins for chopped dried apricots for a slightly tart-sweet note.
Add a pinch of smoked paprika or a small pinch of cayenne for smoky or spicy heat.
Finish with a drizzle of plain yogurt or labneh on individual portions for creaminess and tang.
Toss in diced preserved lemon (rinsed) for a briny, citrusy punch if you like bold flavors.
Use toasted pine nuts in place of almonds for a more buttery nut profile.

Tools of the Trade

18 by 13-inch rimmed baking sheet — for even roasting in a single layer as directed.
Sharp knife and cutting board — consistent dice and slices equal even roasting.
Small saucepan — to bring the broth to a boil for the couscous.
Large mixing bowl with plastic wrap — to steam the couscous and plump the raisins.
Skillet or small pan — for toasting the slivered almonds before adding.
Fork — to fluff the couscous gently without mashing the grains.

Things That Go Wrong

Common mistakes and how to avoid them

Overcrowding the baking sheet — piling vegetables steams them instead of roasting. Spread them in a single layer to get browning.
Using cold broth — pour hot broth over the couscous so the grains absorb it quickly and plump evenly; cold liquid results in gummy couscous.
Not toasting the almonds — raw slivered almonds lack the flavor and crunch that a quick toast provides. Toast until just fragrant, then cool.
Adding dressing too early — if you toss everything with the lemon-olive mixture while the couscous is piping hot, herbs will wilt and the dressing may lose brightness. Add it close to serving.
Underseasoning — taste before serving. Low-sodium broth helps control salt, but the dish will likely need a final adjustment.

Substitutions by Diet

Vegetarian / Vegan: Replace the low-sodium chicken broth with an equal amount of vegetable broth; otherwise the recipe is plant-forward thanks to chickpeas and vegetables.
Nut-free: Omit the slivered almonds; substitute toasted pumpkin seeds for crunch if safe for the diner.
Gluten-free: Traditional couscous is not gluten-free. Substitute cooked millet or quinoa (cooked per package instructions) and proceed with the rest of the recipe without changing amounts for vegetables and dressing, but cook grain separately.
Lower-carb: Replace couscous with cauliflower rice (steam or roast separately) and fold in roasted veg and chickpeas; texture will be different but flavors carry well.

Method to the Madness

Timing and staging

Start by preheating the oven and prepping all vegetables. While the veg roast for about 15 minutes, make the dressing and bring the broth to a boil so everything converges efficiently. The couscous requires only a 5-minute steam, which gives you time to toast almonds and chop herbs.

Make-ahead notes

You can roast the vegetables earlier in the day and reheat briefly in a hot oven, or roast the day before and store in the fridge. Toast almonds and chop herbs in advance; store them separately to maintain texture and freshness.

Best Ways to Store

Refrigerate: Store in an airtight container for up to 4 days. Keep dressing and herbs mixed in so flavors meld, but if you prefer fresh herbs, add them just before serving.
Freeze: Not recommended—the couscous and vegetables change texture when frozen and thawed. If you must, freeze components separately (chickpeas okay, but couscous will be softer after thawing).
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen, or microwave in short intervals stirring between. Add fresh herbs after reheating.

Helpful Q&A

Q: Can I use Israeli (pearl) couscous?

A: You can, but the liquid ratio and cooking time differ. Israeli couscous must be simmered like pasta or toasted in a pan first, so follow package instructions if you choose that route.

Q: My couscous clumped—what happened?

A: Clumping usually means the grains absorbed too little liquid or were disturbed before fully steaming. Use hot broth, cover bowl tightly for the full 5 minutes, and then fluff with a fork.

Q: Can I make this gluten-free?

A: Yes. Substitute a gluten-free grain like quinoa or millet; cook them to package instructions and fold in the vegetables and dressing. The flavor profile remains the same.

Q: How do I make it spicier?

A: Add a pinch of cayenne or a drizzle of harissa to the lemon-olive dressing, or finish with crushed red pepper to taste.

Ready, Set, Cook

Gather your ingredients, preheat the oven, and line up a cutting board. Chop the vegetables, toss them with a tablespoon of oil, and roast them until tender and lightly charred. While they roast, whisk the dressing, boil the broth, and steam the couscous with raisins. Fluff, fold in chickpeas, almonds, herbs and the dressing, taste, adjust, and serve warm.

This recipe sits well on the table alone or as a side to grilled meats or fish. It’s a weeknight favorite that looks and tastes like you spent more time than you actually did—reliable, forgiving, and full of flavor.

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