This Moroccan Couscous with Roasted Vegetables, Chickpeas, and Almonds is a vibrant and hearty dish bursting with North African flavors. With a medley of tender roasted vegetables, chewy raisins, crunchy almonds, and aromatic spices, it’s a colorful and wholesome meal perfect for any occasion.

Why You’ll Love This Recipe

This recipe offers a perfect balance of texture and flavor. It’s light yet satisfying, packed with protein from chickpeas and almonds, and rich in warm spices like cumin, coriander, and cinnamon. Whether served as a vegetarian main course or as a side to grilled meats, it’s easy to prepare and makes excellent leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large red bell pepper, cored and diced
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 small red onion, diced into 1-inch chunks
• 1 medium zucchini, halved lengthwise and sliced
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• Salt, to taste
• 1⅓ cups dry couscous
• 1 (14.5-ounce) can low-sodium chicken broth
• ½ teaspoon turmeric
• ½ cup raisins
• 1 (14-ounce) can chickpeas, drained and rinsed
• ½ cup slivered almonds, toasted
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint

Directions

1. Preheat the oven to 475°F (245°C). Spray an 18×13-inch rimmed baking sheet with non-stick spray.
2. Arrange the bell pepper, carrots, onion, and zucchini on the sheet. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat evenly.
3. Roast for about 15 minutes, tossing once halfway through, until the vegetables are tender. For a light char, broil for 1–2 minutes.
4. In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and ¼ teaspoon salt. Set aside.
5. In a medium saucepan, bring the chicken broth, ½ teaspoon salt, and turmeric to a boil.
6. Place the couscous and raisins in a large heatproof bowl. Pour the hot broth over the couscous, cover, and let sit for 5 minutes.
7. Fluff the couscous with a fork, then stir in the roasted vegetables, chickpeas, almonds, cilantro, mint, and the prepared lemon-spice mixture. Toss well to combine and adjust seasoning as needed.

Servings and timing

Serves 7 people
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Variations

• Substitute vegetable broth for a vegetarian version.
• Add roasted eggplant or sweet potatoes for extra depth.
• Replace almonds with pistachios or pine nuts for a different texture.
• Mix in feta cheese or olives for a tangy twist.
• Use pearl couscous for a more substantial bite.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or olive oil to keep the couscous moist. This dish can also be served cold as a refreshing couscous salad.

FAQs

How can I make this couscous vegan?

Simply replace the chicken broth with vegetable broth.

Can I use whole wheat couscous?

Yes, whole wheat couscous adds extra fiber and a nutty flavor.

What can I serve with Moroccan couscous?

It pairs beautifully with grilled chicken, lamb, or fish, or can be enjoyed as a main vegetarian dish.

Can I make it ahead of time?

Yes, it can be prepared a day ahead and tastes even better as the flavors meld.

Do I have to toast the almonds?

Toasting enhances their flavor and crunch, but you can skip it if you prefer.

Can I use canned vegetables instead of roasting fresh ones?

Fresh roasted vegetables provide better flavor and texture, but canned chickpeas are fine.

What type of raisins work best?

Golden raisins or regular dark raisins both work; golden ones add a bit more brightness.

Is this dish spicy?

No, it’s warmly spiced but not hot. You can add cayenne if you want heat.

Can I freeze Moroccan couscous?

Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Can I add meat to this dish?

Absolutely. Try mixing in shredded chicken, lamb, or even shrimp for a protein boost.

Conclusion

This Moroccan Couscous with Roasted Vegetables, Chickpeas, and Almonds is a celebration of color, texture, and bold flavor. Easy to prepare and endlessly versatile, it’s a wholesome dish that’s just as delicious fresh from the oven as it is the next day. Whether served warm or chilled, it brings a taste of Morocco straight to your table.

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