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Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
4.9 from 180 votes

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

This Moroccan Couscous features roasted red bell pepper, carrot, onion, and zucchini, combined with chickpeas, almonds, and a spiced lemon garlic dressing. The couscous is cooked in chicken broth with turmeric and raisins, offering a warm, fragrant base with sweet and savory notes. Fresh cilantro and mint add brightness.

Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings: 7 Servings
Course: Side Dish
Cuisine: Moroccan

Ingredients

  • 1 red bell pepper cored and diced, large
  • 2 carrot halved through length and sliced fairly thin, medium
  • 1 onion diced into 1-inch chunks, small; red variety
  • 1 zucchini halved through the length and sliced, medium
  • 4 Tbsp olive oil divided
  • 2 Tbsp lemon juice fresh
  • 2 tsp garlic 2 cloves, minced
  • 1 tsp cumin ground
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt
  • 1 1/3 cups couscous dry
  • 1 (14.5 oz) can chicken broth low-sodium
  • 1/2 tsp Turmeric
  • 1/2 cup raisins
  • 1 (14 oz) can chickpea drained and rinsed
  • 1/2 cup almonds toasted, slivered
  • 3 Tbsp cilantro fresh, minced
  • 2 Tbsp mint minced, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
  2. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
  3. Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
  4. While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
  5. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
  6. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.
  7. Recipe source: adapted from Scrumpdillyicious