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Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds Recipe

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4.4 from 13 reviews

A vibrant and flavorful Moroccan-inspired couscous dish featuring roasted red bell pepper, carrots, red onion, and zucchini, combined with chickpeas, sweet raisins, toasted slivered almonds, and fresh herbs. Lightly spiced with cumin, coriander, cinnamon, and turmeric, this warm or room-temperature dish is perfect as a hearty side or a satisfying main meal.

Ingredients

Roasted Vegetables

  • 1 large red bell pepper, diced
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 1 small red onion, cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 2 tbsp olive oil (for tossing vegetables)
  • Salt, to taste

Couscous

  • 1⅓ cups dry couscous
  • 1¾ cups low-sodium vegetable broth

Other Ingredients

  • 1 can chickpeas (14–15 oz), drained and rinsed
  • ½ cup raisins
  • ½ cup toasted slivered almonds
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh mint
  • 2 tbsp fresh lemon juice
  • 2 tsp minced garlic
  • 2 tbsp olive oil (remaining, for dressing)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric

Instructions

  1. Roast Vegetables: Preheat your oven to 475°F (245°C). In a large bowl, toss the diced red bell pepper, sliced carrots, red onion pieces, and zucchini slices with 2 tablespoons of olive oil and a pinch of salt. Spread the vegetables evenly on a rimmed baking sheet and roast for 15–20 minutes, turning them halfway through to ensure even cooking.
  2. Prepare Couscous: While the vegetables roast, bring 1¾ cups of low-sodium vegetable broth to a boil on the stovetop. Stir in 1⅓ cups of dry couscous, cover the pot, and remove it from heat. Let it stand for about 5 minutes until the liquid is fully absorbed, then fluff the couscous gently with a fork to loosen the grains.
  3. Make the Dressing and Combine: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, ground cinnamon, and ground turmeric to create the flavorful dressing. In a large mixing bowl, combine the fluffed couscous, roasted vegetables, rinsed chickpeas, raisins, chopped cilantro, and chopped mint. Pour the dressing over the mixture and toss gently to evenly distribute all the flavors. Add the toasted slivered almonds just before serving to preserve their crunch.

Notes

  • This couscous dish can be enjoyed warm immediately after preparation or served at room temperature, making it versatile for meal prep or gatherings.
  • To add more protein, consider topping the dish with grilled chicken or fish, if not following a vegan diet.
  • Use low-sodium vegetable broth to control salt levels and enhance the natural flavors of the spices and vegetables.

Find it online: https://lauracooks.com/moroccan-couscous-with-roasted-vegetables-chick-peas-and-almonds-recipe/