Moroccan Couscous with Chickpeas and Roasted Veg
This Moroccan couscous features roasted vegetables, chickpeas, sweet raisins, and warming spices for a delicious vegan side dish that's ready in just over 30 minutes.
Ingredients
Chickpeas and Roasted Veg
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, deseeded and diced
- 1 red onion, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium courgette (zucchini), diced
- 1x 14 oz (400 g) tin chickpeas, drained and rinsed
Couscous
- Zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil (plus more to taste)
- 2 small cloves garlic, crushed or finely chopped
- 1 cup (180 g) dried couscous (see notes for ratio info)
- 2 teaspoons cumin seeds (or 1 teaspoon ground – see notes)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- ½ cup (80 g) raisins
- 1 cup (240 ml) kettle-hot water or vegan stock
- Salt and pepper to taste
- Small handful fresh coriander (parsley or mint would also work)
Instructions
Chickpeas and Roasted Veg
- Preheat the oven to 220°C (430°F).
- Drizzle 1 tablespoon of oil over a large oven dish or pan and add the diced pepper, onion, carrot, courgette, and drained chickpeas. Sprinkle with salt, toss well, and roast for 15-20 minutes or until the veg is tender and starting to colour slightly.Note: If you don't have a large oven dish or pan, you can spread everything out across two pans. Alternatively, you can skip roasting the chickpeas (canned chickpeas are already cooked and roasting just helps to add texture).
- Once the veg is tender, remove from the oven and set aside.
Couscous
- While the veg is roasting, you can continue with the other steps. In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
- Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan. Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil. Toast for another 2 minutes or until the couscous is golden brown, moving regularly to avoid burning.
- Once the couscous and cumin seeds are toasted, remove the pan from the heat. Mix in the ground cinnamon, ground turmeric, and raisins, then pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
- Once soft, fluff up the couscous lightly using a fork.
- In a large bowl, combine the couscous with the roasted veg and chickpeas. Roughly chop the fresh coriander, then add this to the bowl along with the lemon dressing. Mix everything well, adjust the seasoning to taste, and serve.📸 Recipe steps >📖 Table of contents >
Notes
Couscous to water ratio: I'd suggest using a small mug or cup (US standard or otherwise) to measure equal amounts of dried couscous to kettle-hot water (boiled water from a kettle). The vessel ratio will be 1:1, but in reality this will equate to e.g. 180 g dried couscous and 240 ml water.
That being said, you should always double-check your couscous package instructions. The information may vary slightly depending on the product or variety.
Ground cumin: If you don't have cumin seeds, use half the amount of ground cumin and add this at the same time as the cinnamon and turmeric.
Skip the toasting step: Toasting the couscous isn't necessary but adds extra flavour. If you don't want to do this – and you're also using ground cumin instead of seeds – you can just add the dried couscous, spices, and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
Gluten-free: For GF substitutes, try replacing the couscous with quinoa or millet. These take longer to cook, so follow the package instructions.
Storage: Store this couscous in the fridge for up to four days or freezer for up to six months. Defrost and reheat in the microwave or in a pan with an extra splash of water or olive oil.
If you liked this recipe, you might also enjoy:
- Moroccan Zaalouk
- Spinach Couscous with Lemon and Garlic
- Vegan Slaw with Sesame Ginger Dressing
- Pilau Rice Recipe
- Vegan Chickpea Biryani
- Grilled King Oyster Mushrooms
- Roasted Cauliflower with Cumin
- Crispy Baked Potato Wedges
Nutrition
Calories: 299kcalCarbohydrates: 48gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 406mgPotassium: 501mgFiber: 7gSugar: 3gVitamin A: 4272IUVitamin C: 36mgCalcium: 65mgIron: 2mg
Nutrition Facts
Moroccan Couscous with Chickpeas and Roasted Veg
Amount Per Serving
Calories 299
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 406mg18%
Potassium 501mg14%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 3g3%
Protein 9g18%
Vitamin A 4272IU85%
Vitamin C 36mg44%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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