Moroccan Couscous with Roast Vegetables

If Moroccan Couscous with Roast Vegetables sounds like something you’d order at a cute little café and then immediately try to recreate at home—same. And good news: you totally can. This is the kind of meal that feels fancy-ish (in the best way), but it’s secretly weeknight-easy, highly customizable, and basically a rainbow on a plate.

You’ll roast a sheet pan full of spiced veggies until they’re tender and lightly caramelized (aka the “why does my kitchen smell like a five-star bistro?” moment), then toss them with fluffy couscous. Add chickpeas if you want it heartier, toss in dried fruit for that sweet-savory Moroccan vibe, and finish with herbs + lemon like you absolutely meant to do it that way all along.

Why You’ll Love This Moroccan Couscous with Roast Vegetables

• One sheet pan = minimal drama. The oven does the heavy lifting while you pretend you’re effortlessly thriving.
• Big flavor, simple steps. Cumin + smoked paprika + turmeric = warm, cozy, bold.
• Meal-prep friendly. It keeps well and tastes great warm or room temp.
• Customizable for picky eaters. (We all know at least one. Sometimes it’s us.)
• Fiber-friendly option. Whole wheat couscous and chickpeas make this extra satisfying.

Ingredients You’ll Need

For the Roasted Vegetables

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 carrots, sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp turmeric
• Salt and pepper, to taste

For the Couscous

• 1 cup couscous (whole wheat if you want extra fiber)
• 1 cup water or vegetable broth
• ¼ tsp salt
• 1 tbsp olive oil

Optional Add-Ins and Garnishes (highly recommended “extras”)

• ½ cup canned chickpeas, drained and rinsed
• ¼ cup toasted almonds, chopped
• ¼ cup dried apricots or raisins, chopped
• Fresh parsley or cilantro, chopped
• Lemon wedges, for serving

Step-by-Step: Moroccan Couscous with Roast Vegetables

1) Roast the vegetables

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, add the chopped bell peppers, zucchini, red onion, cherry tomatoes, and carrots.
3. Drizzle with 2 tbsp olive oil, then sprinkle on cumin, smoked paprika, coriander, turmeric, salt, and pepper.
4. Toss everything together until the veggies are evenly coated, then spread them out in a single layer. (Crowding = steaming. We want roasting.)
5. Roast for 25–30 minutes, stirring halfway through, until the veggies are tender and lightly caramelized around the edges.

Chef Omar note: those slightly charred edges? That’s flavor doing cartwheels.

2) Cook the couscous

1. In a medium pot, bring 1 cup water or vegetable broth to a boil with ¼ tsp salt.
2. Remove from heat, stir in 1 cup couscous, cover, and let it sit for 5 minutes.
3. Fluff with a fork, drizzle with 1 tbsp olive oil, and set aside.

If your couscous clumps a bit, don’t panic—it’s just being clingy. A fork and a gentle fluff talk will fix it.

3) Assemble the magic

1. In a large mixing bowl, combine the couscous and roasted vegetables.
2. Add chickpeas, toasted almonds, and dried fruit if you’re using them.
3. Toss gently and taste. Add a pinch more salt and pepper if needed.

4) Garnish and serve

Top with fresh parsley or cilantro and serve with lemon wedges. That squeeze of lemon is the final “wow” that pulls everything together.

Serve it warm as a main dish, or as a side with grilled chicken, fish, or anything you’d like to make feel a little more “special occasion” on a Tuesday.

Chef Omar’s Tips for Maximum Flavor (and Zero Stress)

• Cut veggies close in size. It helps everything roast evenly, so you don’t end up with one carrot still crunching like it’s auditioning for a salad.
• Use vegetable broth for couscous if you can. It adds extra depth with zero extra effort.
• Don’t skip the lemon. Moroccan-style flavors love that bright finish—it keeps the spices from feeling heavy.
• Want extra protein? Chickpeas are great, but this also loves shredded rotisserie chicken. (Yes, we support shortcuts here.)
• If your veggies look a little dry: drizzle a tiny bit more olive oil after roasting. They’ll shine like they mean it.

A Little Story From My Kitchen

This recipe became a regular in my rotation after one of those “surprise, we’re hungry!” friend drop-ins. You know the kind—people show up smiling, and you’re standing there thinking, I have vegetables and hope. I roasted whatever I had, tossed it with couscous, threw in chickpeas, and finished with lemon. Everyone went back for seconds like it was planned. That’s when I knew: this one’s a keeper.

FAQs About Moroccan Couscous with Roast Vegetables

Can I use a different grain instead of couscous?

Absolutely. Quinoa, bulgur, or even rice work nicely. Couscous is just faster—like the weeknight superhero of grains.

How long does Moroccan Couscous with Roast Vegetables keep in the fridge?

Store it in an airtight container for 3–4 days. Reheat gently, and add a fresh squeeze of lemon to wake everything up.

Can I make this vegan?

It already is—just use water or vegetable broth, and you’re good. Chickpeas make it extra filling too.

What vegetables can I swap in?

Go with what you’ve got: sweet potatoes, cauliflower, eggplant, or even broccoli. Keep the spice blend the same and it’ll still taste beautifully Moroccan-inspired.

Can I serve it cold?

Yes! It turns into a fabulous couscous salad situation. Add extra herbs and lemon for a brighter, fresher bite.

The Lemon-Squeeze Finish You’ll Crave

If you’re craving something colorful, cozy, and genuinely easy, Moroccan Couscous with Roast Vegetables is your new go-to. It’s warm spices + sweet roasted edges + fluffy couscous + that bright lemon finish that makes you want “just one more bite” (and then suddenly your bowl is empty… weird how that happens).

Make it once, and I promise you’ll start keeping couscous in your pantry “just in case.” Because once you’ve got Moroccan Couscous with Roast Vegetables in your life, weeknight dinner feels a lot more delicious—and a lot less stressful.

Keep Cooking: More PulseRecipes You’ll Love

• If you’re into cozy, spice-kissed bowls like Moroccan Couscous with Roast Vegetables, you’ll probably also fall hard for Vegan Moroccan Stew for chilly nights and meal prep wins.
• Want to keep the roasted-veggie magic going? Try Roasted Veggie Chickpea Bowls for a protein-packed dinner.
• If chickpeas were your favorite add-in, don’t miss One-Pan Harissa Chickpeas for bold North African-inspired flavor.
• For a fresh, zippy side that pairs beautifully with warm spices, make Lentil Tabbouleh with herbs and lemon.

⭐ Before you go: If you made this recipe, please drop a star rating and a quick review—your ⭐⭐⭐⭐⭐ helps other readers (and my chef heart!) so much.

Moroccan Couscous with Roast Vegetables

---

• Author: Omar
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Moroccan Couscous with Roast Vegetables is a vibrant, flavor-packed dish made with fluffy couscous, warm Moroccan spices, and caramelized roasted vegetables. Finished with chickpeas, fresh herbs, and a squeeze of lemon, this easy 30-minute recipe works beautifully as a wholesome vegetarian main or a colorful side dish.

---

Ingredients

Scale 1x2x3x

For the Roasted Vegetables

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, sliced

• 1 red onion, sliced

• 1 cup cherry tomatoes, halved

• 2 carrots, sliced

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp turmeric

• Salt and black pepper, to taste

For the Couscous

• 1 cup couscous (whole wheat optional)

• 1 cup water or vegetable broth

• ¼ tsp salt

• 1 tbsp olive oil

Optional Add-Ins

• ½ cup canned chickpeas, drained and rinsed

• ¼ cup toasted almonds, chopped

• ¼ cup dried apricots or raisins, chopped

• Fresh parsley or cilantro, chopped

• Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat oven to 400°F (200°C).

2. Prepare Vegetables: Place bell peppers, zucchini, red onion, cherry tomatoes, and carrots on a large baking sheet.

3. Season: Drizzle with olive oil and sprinkle with cumin, smoked paprika, coriander, turmeric, salt, and pepper. Toss to coat evenly and spread into a single layer.

4. Roast: Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

5. Cook Couscous: In a medium pot, bring water or broth and salt to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.

6. Fluff: Fluff couscous with a fork and drizzle with olive oil.

7. Assemble: In a large bowl, combine couscous and roasted vegetables. Add chickpeas, almonds, and dried fruit if using. Toss gently.

8. Serve: Garnish with fresh herbs and serve with lemon wedges. Enjoy warm or at room temperature.

Notes

Use vegetable broth instead of water for deeper flavor.

Whole wheat couscous adds extra fiber.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Delicious served cold as a couscous salad.

Add grilled chicken or shrimp for additional protein if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting + Stovetop
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 9 g
• Sodium: 320 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 0 mg