Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds


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

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


Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

4.85 from 13 votes

Yield: About 7 servings


  • 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. 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


  • 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

      • Dave: I can’t find anything about what to do with the mint and cilantro. Is it just a topping at the end? June 29, 2017 at 4:34pm 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

  • pictaram: The dish looks so good! Thank you for the recipe! Luckily just buy a pack of chick peas this afternoon. Gonna try it! August 2, 2017 at 5:39am Reply

  • Jacqueline: My family loved this recipe! Lots of flavor. We made it with your Gilled Moroccan Chicken. My 2 kids mixed their cut up chicken in with this couscous. We found we like it better that way. I made it exactly as written but I forgot to add the cilantro and mint at the end since it wasn’t written in your recipe description (was only in list of ingredients). But I will be adding it to the yummy leftovers this weekend. We will make this again! August 26, 2017 at 5:39am Reply

    • Jaclyn: So glad it was enjoyed Jaqueline! August 31, 2017 at 10:12am Reply

  • Jacqueline: I forgot to add that next time I make this I may try the larger Israeli Couscous since we are big fans of that type of couscous. August 26, 2017 at 5:47am Reply

  • Erin Shay: This is soooo amazing – I made it as a meal prep for lunch for the week – but I think my husband and I ate half the batch right out of the pot! We used veggie stock to make it vegan, and used dried currants as that was what I had on hand – definitely going to be a go-to recipe, might even make an appearance at thanksgiving! November 15, 2017 at 8:49am Reply

    • Jaclyn: I could have this for Thanksgiving as well! Thanks for your review! November 15, 2017 at 2:16pm Reply

  • Tally: This is so delicious! A great carnivore side, or vegan main. A bit difficult to make and bring to someone’s house (as best served fresh), but now realize could probably make up until the toasted almonds and herbs and just add those upon arrival. I will be making this again and again for our part time vegan family :) December 19, 2017 at 1:39am Reply

    • Jaclyn: Thanks for the positive review Tally! December 21, 2017 at 2:56pm Reply

  • Lexi: Is there an area where I could add my personal modification notes on this recipe? January 12, 2018 at 10:42am Reply

  • Amy: Second time that I’ve made this in two weeks! Great flavor and turned out perfect both times! January 14, 2018 at 5:47pm Reply

    • Jaclyn: So glad to hear it Amy! January 17, 2018 at 12:56pm Reply

  • Diane Stevenson: Loved this! It’s really quite easy, too. The most time consuming part was chopping up the veggies. Thank you for this, it’s a keeper! Even my husband, who isn’t a couscous or raisin fan, like it. January 24, 2018 at 12:09pm Reply

    • Jaclyn: I love it when my husband is pleasantly surprised – win! January 26, 2018 at 9:22am Reply

  • Kaeli: My whole family loved this! And it makes quite a lot. I was very tempted to add a but more veggies because it doesn’t seem like much but once you start adding everything else you realise it actually makes a lot of salad! That isn’t a bad thing though, it’s delicious! February 8, 2018 at 1:02pm Reply

    • Jaclyn: So glad you loved it! February 12, 2018 at 10:06am Reply

  • Fiona: Thanks Jaclyn for a fabulous recipe! You are right, people definitely need to try it. I have been buying a similar thing from a supermarket in a small tub and was amazed at the amount this recipe made, so very economical too. I made the Moroccan grilled chicken to go along with it, also delicious. I have to say both dishes are just as delicious cold as I had lots of leftovers. It makes quite a sizeable bowl and would be great for family buffets. I will be trying more of your recipes in future. Thanks again. February 16, 2018 at 3:07am Reply

    • Jaclyn: Thanks for the great feedback Fiona – so glad you love the recipes! February 16, 2018 at 11:18am Reply

  • Miguel: Hello Jaclyn, this couscous recipe is low in cholesterol?
    I’m looking dishes low in cholesterol if you able to help me with that February 22, 2018 at 2:21pm Reply

  • Jennie: Loved it! February 28, 2018 at 8:51pm Reply

  • Anita: This looks great.
    I’m thinking of making this ahead of time and warming up the next night.
    Will it dry out if I Place it in the oven to warm? Will be much easier than heating batches in a microwave because I’ll be cooking for a crowd and making triple the quantity. March 14, 2018 at 4:03pm Reply

  • Deb: Two thumbs up! We used fresh asparagus and cherry tomatoes instead of carrots. Also used the zest of the lemon in addition to the juice to up the flavor. Also seasoned & roasted the chick peas. March 27, 2018 at 12:21am Reply

  • Renee: Took to a party and got so many compliments. We all loved it! April 3, 2018 at 3:29pm Reply

    • Jaclyn: Glad it was enjoyed! This is one of my favorite side dishes! April 4, 2018 at 12:37am Reply

  • Ann Spies: Delicious and very quick to make! Will definitely be making this salad again. Used cranberries instead of raisins. My son and husband loved it too! April 4, 2018 at 1:22pm Reply

    • Jaclyn: Glad your family liked it Ann! Thanks for your review! April 4, 2018 at 3:35pm 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

  • 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

  • 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

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