Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

I’ve been making this Moroccan couscous recipe for years—it’s hands down one of my absolute favorites. It’s bright, fragrant, and packed with textures that make every bite feel like a little celebration. Whether you’re serving it as a light lunch or pairing it with grilled chicken or fish for dinner, it never fails to impress. The roasted veggies caramelize just right, the chickpeas add heartiness, and those toasted almonds give it a satisfying crunch. Plus, it tastes even better the next day! If you’re looking for something fresh, flavorful, and full of Middle Eastern warmth without any complicated steps, trust me—you need this on your meal rotation.

What Is Moroccan Couscous?

Moroccan couscous is more than just a side dish—it’s a vibrant reflection of North African cuisine. Traditionally made from semolina wheat, this fluffy grain forms the base of many celebratory meals in Morocco. But this version skips the labor-intensive traditional method and uses quick-cooking couscous instead, which cooks in under 10 minutes after boiling. What sets it apart isn’t the technique—it’s the bold blend of spices like cumin, cinnamon, and turmeric, all brightened by lemon juice and fresh herbs like cilantro and mint. Roasting the vegetables brings out their natural sweetness while adding a lovely charred depth. And let’s not forget the chickpeas and almonds, which turn this into a complete, protein-rich meal that feels both nourishing and indulgent.

Why You’ll Love This Recipe

This Moroccan couscous isn’t just another grain bowl—it’s got soul. I love how the flavors dance together: earthy cumin meets sweet cinnamon, tangy lemon cuts through rich olive oil, and the freshness of cilantro and mint lifts everything up. Texture-wise, you’ve got soft, tender roasted carrots and bell peppers, chewy raisins, crunchy toasted almonds, and creamy chickpeas—all mingling with pillowy couscous that absorbs every last bit of flavor. It’s hearty enough to stand alone but works beautifully alongside grilled meats or fish. I’ve made it for potlucks, served it at dinner parties, and eaten it straight from the mixing bowl (shhh… don’t tell). It reheats wonderfully too, so if you cook ahead, you’ll have delicious leftovers for days. Oh, and it’s naturally vegetarian and gluten-free if you use certified GF couscous—making it super versatile for different diets.

How to Make Moroccan Couscous

Quick Overview

Making Moroccan couscous is shockingly simple. First, roast a colorful mix of bell pepper, carrot, onion, zucchini, and garlic until tender and slightly charred. While they bake, whisk together olive oil, lemon juice, garlic, and warm spices. Boil chicken broth with turmeric, pour it over couscous and raisins, cover, and let it steam for five minutes. Then toss everything together with the roasted veggies, chickpeas, almonds, and fresh herbs. Done in under 30 minutes—perfect for busy weeknights!

Ingredients

• 1 large red bell pepper, cored and diced
• 2 medium carrots, halved lengthwise and sliced thinly
• 1 small red onion, diced into 1-inch chunks
• 1 medium zucchini, halved lengthwise and sliced
• 4 Tbsp olive oil, divided
• 2 Tbsp fresh lemon juice
• 2 tsp minced garlic (about 2 cloves)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• Salt (to taste)
• 1 ⅓ cups dry couscous
• 1 (14.5 oz) can low-sodium chicken broth
• ½ tsp turmeric
• ½ cup raisins
• 1 (14 oz) can chickpeas, drained and rinsed
• ½ cup slivered almonds, toasted
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint

Step-by-Step Instructions

1. Preheat oven to 475°F. Spray an 18×13-inch rimmed baking sheet with non-stick cooking spray.
2. Add bell pepper, carrots, onions, and zucchini to the pan. Drizzle with 1 tablespoon olive oil, sprinkle with salt, and toss to coat evenly.
3. Roast in preheated oven for about 15 minutes, tossing once halfway through, until vegetables are tender. For extra flavor, move the rack closer to the broiler and broil for 1–2 minutes until lightly charred.
4. In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and ¼ teaspoon salt. Set aside.
5. In a saucepan, bring chicken broth, ½ teaspoon salt, and turmeric to a boil.
6. Meanwhile, place couscous and raisins in a large mixing bowl. Pour the hot broth over them, stir gently, cover with plastic wrap, and let rest for 5 minutes.
7. After 5 minutes, fluff the couscous with a fork. Add the roasted vegetables, chickpeas, toasted almonds, cilantro, mint, and the reserved lemon-olive oil mixture. Toss everything together until well combined. Taste and adjust seasoning with additional salt if needed.
8. Serve warm. Leftovers keep beautifully in the fridge for up to 4 days.

What to Serve It With

This Moroccan couscous shines when paired with proteins that complement its bold yet balanced profile. Try it with grilled salmon, seared chicken thighs, or even lamb kebabs for a complete Mediterranean feast. I also love serving it alongside a simple cucumber-tomato salad or a dollop of tzatziki to cut through the richness. If you’re going meatless, it stands strong on its own as a main course—especially if you toast the almonds a little longer to intensify their nuttiness.

Top Tips for Perfecting Your Moroccan Couscous

Here are my tried-and-true tricks to make sure your couscous turns out perfectly every time:

• Toast the almonds yourself—they’re inexpensive and transform from bland to golden-crunchy in just 5 minutes in a dry skillet over medium heat. Store any extras for snacking.
• Use fresh herbs generously—cilantro and mint really elevate the dish. Don’t skip them unless someone’s allergic; they’re non-negotiable in my book.
• Don’t overcrowd the baking sheet—give your veggies room to roast instead of steaming. A single layer ensures even browning and tenderness.
• Let the couscous rest covered—this step is crucial. Without it, the grains stay hard and separate instead of becoming light and fluffy.
• Adjust the spice balance—if you like things warmer, add a pinch of cayenne when you toast the almonds. If you prefer milder, skip the cinnamon or reduce it.

Storing and Reheating Tips

This Moroccan couscous keeps exceptionally well—it actually develops deeper flavors overnight! Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a splash of water over the top to prevent drying out, cover with a damp paper towel, and microwave for 1 minute. Or transfer to a baking dish, cover, and warm in a 350°F oven for about 10 minutes. Avoid microwaving uncovered, or it’ll get gummy.

Frequently Asked Questions

Final Thoughts

There you have it—a dish that’s bursting with color, aroma, and joy. I hope you’ll treat yourself to this Moroccan couscous soon. Whether it’s a lazy Sunday lunch or a special dinner, it never disappoints. And honestly? Once you taste the magic of roasted veggies mingling with warm spices and fluffy couscous, you might just agree it deserves a permanent spot in your kitchen. Happy cooking, friends—and please come back to tell me how yours turned out!

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Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

My favorite couscous recipe! It's brimming with bright Moroccan flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. Perfect for lunch or dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Roasted Vegetables

• 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
• 1 Tbsp olive oil

Seasoning Mix

• 3 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 2 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.25 tsp salt

Couscous Base

• 1.333 cups dry couscous
• 1 (14.5 oz) can low-sodium chicken broth
• 0.5 tsp turmeric
• 0.5 tsp salt
• 0.5 cup raisins

Final Additions

• 1 (14 oz) can chick peas drained and rinsed
• 0.5 cup slivered almonds toasted
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint

Instructions

 

Preparation Steps

• 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.
• 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.

Notes

Recipe source: adapted from Scrumpdillyicious