Name: Moroccan Couscous with Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 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; 1 cup couscous (whole wheat optional); 1 cup water or vegetable broth; ¼ tsp salt; 1 tbsp olive oil; 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

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

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

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C).
Prepare Vegetables: Place bell peppers, zucchini, red onion, cherry tomatoes, and carrots on a large baking sheet.
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.
Roast: Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
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.
Fluff: Fluff couscous with a fork and drizzle with olive oil.
Assemble: In a large bowl, combine couscous and roasted vegetables. Add chickpeas, almonds, and dried fruit if using. Toss gently.
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