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.

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).

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!!

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.

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

  • Greek Orzo Salad
  • Mango Black Bean And Avocado Quinoa Salad
  • Moroccan Carrot Chickpea Salad with Feta and Almonds

4.93 from 53 votes Review Recipe

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

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!

Servings: 7 Servings

Prep10 minutesCook22 minutesReady in: 32 minutes

Ingredients1 large red bell pepper, cored and diced2 medium carrots, halved through length and sliced fairly thin1 small red onion, diced into 1-inch chunks1 medium zucchini, halved through the length and sliced4 Tbsp olive oil, divided2 Tbsp fresh lemon juice2 tsp minced garlic (2 cloves)1 tsp ground cumin1 tsp ground coriander1/2 tsp ground cinnamonSalt1 1/3 cups dry couscous1 (14.5 oz) can low-sodium chicken broth1/2 tsp turmeric1/2 cup raisins1 (14 oz) can chick peas, drained and rinsed1/2 cup slivered almonds, toasted3 Tbsp minced fresh cilantro2 Tbsp minced fresh mint

InstructionsPreheat 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.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.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.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*

Fat 13g20%Saturated Fat 1g6%Sodium 199mg9%Potassium 546mg16%Carbohydrates 50g17%Fiber 7g29%Sugar 4g4%Protein 9g18% Vitamin A 3945IU79%Vitamin C 43.2mg52%Calcium 77mg8%Iron 2.4mg13% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: moroccanKeyword: Couscous Author: Jaclyn

4.93 from 53 votes

Review Recipe

Nutrition Facts Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

	Amount Per Serving

Calories 362 Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 1g6%Sodium 199mg9%Potassium 546mg16%Carbohydrates 50g17%Fiber 7g29%Sugar 4g4%Protein 9g18% Vitamin A 3945IU79%Vitamin C 43.2mg52%Calcium 77mg8%Iron 2.4mg13% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

	Amount Per Serving

Calories 362 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 199mg9%

Potassium 546mg16%

Carbohydrates 50g17%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 3945IU79%

Vitamin C 43.2mg52%

Calcium 77mg8%

Iron 2.4mg13%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Side DishCuisine: moroccanKeyword: Couscous

Author: Jaclyn