Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds


A flavorful, hearty Moroccan couscous side dish that’s packed with flavor, roasted vegetables and chickpeas. Perfect for summer and one of my new favorites! Enjoy this salad as it is for lunch or as a side with fish or chicken for a filling and healthy dinner on weeknights.

Moroccan Couscous with Roasted Vegetables in a large white bowl

Moroccon Couscous

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!!


A side shot of Moroccan Couscous with Roasted Vegetables on a white bowl

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!

So What’s In This Morocco Couscous?

  • bell peppers
  • carrots
  • onion
  • zucchini
  • chickpeas
  • almonds
  • raisins
  • couscous

There’s an extra flavor punch from all the herbs and spices, here’s a list of what I added;

  • garlic
  • turmeric
  • cumin
  • ground corrinader
  • cilantro
  • mint
  • lemon juice

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

Moroccan Couscous with Roasted Vegetables on a plate with grilled chicken at the side

This Morocco Couscous 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 Salads and Sides To Try;


Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

4.86 from 14 votes

This Moroccan couscous pairs perfectly with Grilled Chicken or any other meat dishes.

Course: Side Dish
Cuisine: moroccan
Keyword: moroccan couscous
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 7 Servings
Calories: 307 kcal
Author: Jaclyn


  • 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


  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 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 307 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 41mg 2%
Potassium 437mg 12%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 3g
Protein 8g 16%
Vitamin A 70.6%
Vitamin C 38.8%
Calcium 5.3%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.


  • 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