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Homemade Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds photo
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Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

This Moroccan Couscous is bursting with vibrant flavors and textures from roasted vegetables, chickpeas, and crunchy almonds—an easy, wholesome meal that delights every time!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: Easy, Gluten-Free Option, Healthy, Roasted Vegetables, Vegetarian
Servings: 4 servings

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 about 2 cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • Salt to taste
  • 1 1/3 cups dry couscous
  • 14.5 oz low-sodium chicken broth 1 can
  • 0.5 tsp turmeric
  • 0.5 cup raisins
  • 14 oz chickpeas 1 can, drained and rinsed
  • 0.5 cup slivered almonds toasted
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint

Instructions

  • Preheat your oven to 425°F (220°C). In a mixing bowl, combine the diced red bell pepper, sliced carrots, diced red onion, and zucchini. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and toss until everything is well-coated.
  • Spread the seasoned vegetables evenly on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
  • In a medium saucepan, combine the low-sodium chicken broth, turmeric, and remaining 2 tablespoons of olive oil. Bring the mixture to a boil over medium-high heat. Remove from heat and stir in the dry couscous. Cover and let it sit for about 5 minutes to absorb the broth.
  • Remove the lid and fluff the couscous with a fork. Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Mix well to combine all the flavors.
  • In a large bowl, combine the fluffed couscous, drained chickpeas, roasted vegetables, and raisins. Drizzle with fresh lemon juice, and gently fold everything together until evenly mixed.
  • Sprinkle the toasted slivered almonds, minced cilantro, and mint over the top. Serve warm and enjoy the vibrant flavors.

Equipment

  • Large baking sheet
  • Medium Saucepan
  • Mixing Bowl
  • Spatula
  • Measuring Cups and Spoons

Notes

  • Substitute couscous with quinoa for a gluten-free version.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently in a saucepan with a splash of broth to revive couscous texture.