Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

04.22.2017

Moroccan Couscous with Roasted Vegetables

There aren’t many recipes I post I tell you that you have to try but please let this be one of them! I’m head over heels in love with this delicious Moroccan Couscous with Roasted Vegetables, Chick Peas, and Almonds! I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies, crunchy almonds, chewy raisins and tender chick peas). And in case you missed it I recently shared a Moroccan Grilled Chicken recipe that pairs perfectly with this couscous and completes the meal. It’s a meal I’m excited to make again and again and again!!

Moroccan Couscous with Roasted Vegetables

I found the recipe for this couscous from via Pinterest from Scrumpdillyicious. I tweaked it a little for the flavor blend and ratio I liked but I’m fairly new to Moroccan food and I was so excited to try out her recipe and it definitely didn’t disappoint! And normally I’m not one that get’s super excited about leftovers but I was so happy that there was some of this left after dinner because I ate it for lunch for the next two days and enjoyed it down to the last bite! If you are getting bored of the same recipes I highly recommend adding this one to your rotation, can I talk it up enough?? Just try it and you’ll see why I love it so much!

Moroccan Couscous with Roasted Vegetables

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Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

Yield: About 7 servings

Ingredients

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

Instructions

  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. 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. Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
  2. 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. 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.
  3. Add roasted vegetables, chick peas, almonds and lemon mixture to couscous and toss to evenly coat, while seasoning with a little more salt to taste as desired. Serve warm.
  4. Recipe source: adapted from Scrumpdillyicious

15 comments

  • Kristen: Just made this for my dinner tonight! It was so tasty I had two helpings. Thanks! April 22, 2017 at 5:41pm Reply

    • Jaclyn: I’m glad you liked it Kristen :)! April 23, 2017 at 12:07am Reply

  • Sara @ Last Night’s Feast: The colors in this are spectacular– it looks so delicious April 23, 2017 at 6:26am Reply

  • Catherine: I made this for dinner last night with the Moroccan Chicken. This was absolutely incredible. The hint of cinnamon gave it such a unique flavor. Everything (and I have made a lot) I have made from your blog is delicious and turns out every time. April 24, 2017 at 11:50am Reply

    • Jaclyn: I’m so happy to hear you’ve been happy with the recipes you’ve tried from my blog Catherine! Thanks for letting me know! April 24, 2017 at 7:29pm Reply

  • Maryline Fetiveau: I made it tonight, this is so good. Such a nice summer meal. Thanks for your wonderful recipes. April 24, 2017 at 5:27pm Reply

    • Jaclyn: I’m glad you enjoyed it Maryline! April 24, 2017 at 7:26pm Reply

  • Andrea DeMichele: Do you think this recipe would work well with Quinoa instead, to make it gluten-free? May 3, 2017 at 1:58pm Reply

    • Jaclyn: I actually wondered the same thing because I was making it again and ran out of couscous but I didn’t dare try because I think it’s perfect as is. But I’ve seen similar recipes which use quinoa so you should be fine. It will just have to cook longer – as I’m sure you already know :). May 3, 2017 at 8:33pm Reply

  • Laura: Oh my gosh, this is one of the best things I’ve made in quite awhile. I made it along with the Moroccan chicken and it was a perfect dinner. Cannot wait to eat it again, but luckily I don’t have to wait long because I’ve got leftovers. May 17, 2017 at 3:14pm Reply

    • Jaclyn: I love it too! Thanks for leaving a comment Laura! May 25, 2017 at 11:34am Reply

  • Jennifer: This has become a favorite in our household! I made both the couscous and the moroccan chicken and they’re so good. They also make amazing leftovers! Thanks for such a delicious recipe! June 14, 2017 at 1:32pm Reply

    • Jaclyn: So glad you love it! June 14, 2017 at 1:43pm Reply

  • Christine: Delicious!! Made this for my boyfriend and myself. Both of us had seconds! The combination of flavors (sweetness of raisins paired with spices and savory almonds/chickpeas) are divine. Makes for a terrific side dish, and even better leftovers! Will definitely make again. June 30, 2017 at 9:13am Reply

    • Jaclyn: Thanks Christine! So glad you both liked it! July 11, 2017 at 2:11pm Reply

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