Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

04.22.2017

A flavorful, hearty Moroccan Couscous dish that’s packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.

Couscous with roasted vegetables, chick peas and almonds in a large white serving bowl. Bowl is set over a dark brown wooden surface and a maroon napkin is laying to the side of the bowl.

My Favorite Couscous Recipe!

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).

MY LATEST VIDEOS
MY LATEST VIDEOS

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!!

Couscous with Roasted Vegetables, Chick Peas and Almonds

So What’s In This Couscous?

  • fresh veggies – bell peppers, carrots, onion, zucchini and garlic
  • fresh cilantro and mint
  • lemon
  • spices – turmeric, cumin, cinnamon and coriander
  • olive oil
  • low-sodium chicken broth
  • chickpeas
  • almonds
  • raisins
  • couscous

How can this amazing salad not taste good with flavors like that? You can also easily adapt this couscous with your favorite veggies it’s great for using up what you have in you kitchen.

How to Make This Tasty Couscous

  • Preheat oven to 475 degrees. Grease baking sheet
  • Add veggies, drizzle with oil and season.
  • Roast until tender, about 15 minutes.
  • Whisk olive oil, lemon, garlic and most spices.
  • Bring chicken broth and turmeric to a boil.
  • Pour hot chicken broth over couscous and raisins in bowl and toss
  • Cover and rest 5 minutes.
  • Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.

Couscous served on a a white plate with chicken.

It Makes Great Leftovers!

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!

More Side Dishes You’ll Love

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

4.89 from 17 votes

My favorite couscous recipe! It's brimming with bright Moroccon flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. It's a great lunch on it's own or for dinner pair it with chicken, lamb or beef. It makes great leftovers too!

Course: Side Dish
Cuisine: moroccan
Keyword: Couscous
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 7 Servings
Calories: 362 kcal
Author: Jaclyn

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.
  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
Nutrition Facts
Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
Amount Per Serving
Calories 362 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Sodium 199mg 8%
Potassium 546mg 16%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 4g
Protein 9g 18%
Vitamin A 78.9%
Vitamin C 52.4%
Calcium 7.7%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

55 comments

  • Omolayo: This recipe was seriously so easy to follow! I’ve been trying to make this kind of dish for so long! I tried it last week and now I’m about to do it again! Thanks so much for sharing this!! October 29, 2018 at 11:43am Reply

  • Dina: When do you add the mint and cilantro? October 26, 2018 at 11:15am Reply

    • Jaclyn: Sorry I missed that! Added to the last step above. Hope you enjoy! October 27, 2018 at 9:04am Reply

  • Janet: I love it, such flavour. Having it with grilled Mackerel with homemade Harissa. Yum.The whole family love it. September 3, 2018 at 11:29am Reply

  • Brenda Vittachi: Turned out really well. The raisins added sweetness and the almonds crunch. Very tasty. Could see myself adding shrimp to change it up. August 31, 2018 at 5:09pm Reply

  • Aaminah: Thank you for this lovely recipe. I think this is my favourite couscous dish. The falvours all go so well together. Only thing I didn’t add the raisins. August 3, 2018 at 2:38am Reply

    • Jaclyn: Glad to hear it’s a favorite Aaminah! August 3, 2018 at 5:14pm Reply

  • meg gooderham: how ling did it take to make ???? June 5, 2018 at 1:21am Reply

    • Jaclyn: Probably about 30 minutes total. June 9, 2018 at 1:04pm Reply

  • Vishala: I made this with quinoa instead of couscous, and it was fabulous! May 13, 2018 at 7:47pm Reply

    • Jaclyn: So glad you liked it – thanks for commenting! May 15, 2018 at 11:22am Reply

  • Mary Jane: I absolutely loved this dish. I made it with your Moroccan Chicken recipe and can’t wait to make it again. Thanks for such awesome and flavorful recipes. May 1, 2018 at 10:24pm Reply

    • Jaclyn: Thanks for your great feedback – the two moroccan dishes together are one of my favorite meals to make for my family! :) May 2, 2018 at 3:00pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d