Moroccan couscous with veggies Recipe – 5 quick steps

Couscous is a staple in Moroccan North African cuisine. This is a traditional dish made from steamed semolina (drum wheat) seeds.

Moroccan couscous is traditionally served with vegetables (carrots, potatoes, radishes, etc.) stewed or cooked in a spicy or slightly spicy soup along with some meat (usually chicken or lamb). In Morocco it is served, sometimes at the end of a meal or on its own, as a dish called “seffa”. Couscous is usually steamed several times until it becomes very smooth and pale in color.

Also, this is a dish imbued with the culture and religion of Morocco. Couscous is usually eaten for lunch on a Friday. It is usually served on a large round plate for family members to eat together after Friday prayers. Drinking with couscous will be a kind of fermented milk called Leben.

Moroccan Couscous with Roasted Veggies, Chickpeas, and Almond Recipe

Moroccan Couscous with Roasted Veggies, Chickpeas, and Almond

Moroccan Couscous with roasted veggies, chickpeas, and almond

Moroccan Couscous with Roasted Veggies, Chickpeas, and Almond Recipe

An exotic and colorful Moroccan couscous dish with chickpeas, roasted red peppers and carrot, toasted almonds, and plump raisins. Serve as a hot dish or cold as a salad.
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Course: Dinner, Side Dishes
Cuisine: African, North African
Diet: Low Calorie, Vegan, Vegetarian
Keyword: Moroccan Couscous recipe
CookingStyle: Oven cook
Prep Time: 10 minutes
Cook Time: 30 minutes
5 minutes
Total Time: 44 minutes
Servings: 4 people
Calories: 334kcal
Author: Ms Kelly
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  • Preheat the oven to 475 degrees. Spray an 18 x 13-inch baking sheet with non-stick cooking spray. Put the diced carrots, sliced peppers, zucchini, and onions on a baking sheet.
  • Sprinkle with a spoonful of olive oil, add salt, and mix to coat evenly. Bake in the preheated oven for 15 minutes. Stir once while baking.
  • While the veggies are roasting in the oven, mix the 3 tablespoons of olive oil, garlic, lemon juice, coriander, cumin, cinnamon in a small bowl and season with 1/4 teaspoon salt.
  • Add turmeric and ½ teaspoon of salt to the chicken broth and bring to boil. In a large bowl, put the couscous and raisins and pour the hot chicken broth over it and mix thoroughly, cover with a plastic wrap and leave for 5 minutes.
  • Once it is 5 minutes, add the roasted veggies to the couscous along with the almonds, chickpeas, coriander lemon, and mint mixture, and mix well, tasting and adjusting seasoning as desired.
  • Serve warm!



Variations: Instead of chickpeas, use cooked shredded chicken or canned tuna. The carrots and red pepper can be replaced by sweet potato, pumpkin, zucchini, or eggplant. Instead of almonds use pistachios, pine nuts, or walnuts. Instead of raisins use chopped dates, apricots, or prunes. And instead of cilantro use fresh flat-leaf parsley or mint. 
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Calories: 334kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 36mg | Potassium: 663mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5389IU | Vitamin C: 74mg | Calcium: 104mg | Iron: 2mg

You may not know that Couscous traditional food is recognized as an Intangible Cultural Heritage by UNESCO. It is not only just a dish but also marks the lives of the people of the 4 countries: Algeria, Mauritania, Morocco và Tunisia. Couscous is popular in many regions, so it is processed the plenty of dishes, and the dish of Moroccan couscous with roasted veggies, chickpeas, and almond is an excellent version you should try to cook. In addition, not only in North Africa, in Europe, Couscous is also ranked among the top favorite dishes.