Moroccan Couscous with roasted vegetables and chickpeas. A tasty, spiced Moroccan couscous recipe, full of North African flavors.
This Moroccan couscous recipe is some things I have been making for ages. It’s full of roasted veggies and chickpeas and has all the flavor of the Middle East. We prefer to have this for lunch. It’s perfect for taking to picnics or BBQs. It’s great eaten warm but can be cold neither. This couscous recipe is vegan, but you could add in meat or chicken if you would like, both are great in this dish. you'll be able to easily add more vegetables in here too if you would like. The spices in this are warming and flavourful yet are mild enough therefore the kids can enjoy this too.
How to Make this Moroccan Couscous Recipe:
-Roast the vegetables. Add all the veggies except the zucchini/courgette to a large roasting tray, cover the veg with the oil. Add a touch of salt & pepper then roast for twenty-minute. After 20 minutes, add the zucchini to the tray, stir the veggies then bake for an additional 20 minutes.
-Make the couscous, add the stock to it, stir well. The couscous should absorb all the share. Cover the couscous and leave for about 10 minutes.
-Add all the spices, garlic, lemon peel, and juice to a small bowl and stir. Whisk within the juice and add oil to the spice mixture.
-After ten minutes, remove the cover from the couscous, scrape the couscous with a fork until it’s separated and fluffy. Add the chickpeas.
-Pour the dressing into the bowl. Then add all the roasted veggies and therefore the apricot and blend well.
-Finally, add the herbs and mix well again.
How to Serve Moroccan Couscous:
We like to serve this in an average serving dish; we add blanched almonds and pomegranate seeds just before serving. It's a superb dish for putting in the center of the table so everyone can help themselves. It's an excellent dish, serve it with some grilled halloumi, baked feta, or with a vegetable tagine. Or have it on its own, I prefer to make this for school lunches or as a pack-up for a road trip.
Can I make this ahead?
Yes, you can. You'll be able to roast the vegetables the day before, keep them within the fridge and reheat the veggies before you add them to the couscous. If you're serving this cold, then you won't have to heat them again. The dressing also can be made the day before, keep it in an airtight container in the fridge, give it a decent shake before adding to the couscous. I prefer to make the couscous fresh; it's so quick and simple to make, so I like to recommend making that fresh.
How Long will this Couscous Salad Keep?
This Moroccan Couscous Salad will detain in the fridge for 2 days. Usually, couscous with no extras added will keep in the refrigerator for 3 days, however, because of the added veggies and herbs, I might only keep this for a day or two. If you’re serving the couscous at a potluck or BBQ, it will be okay to jump over for a few hours.
Can I Freeze this Couscous Recipe?
You could freeze the cooked couscous if you would like, but I wouldn’t freeze the finished dish because of the roasted vegetables. They might change the texture and will become mushy once defrost and reheat. To freeze the couscous, leave it to chill, then add it to a freezer bag, work any air out of the bag then freeze for up to a month. Thaw within the fridge overnight, then heat in a hot skillet until turning hot. Then add your roasted veggies, herbs and dressing.
Ingredients
- 1 1/2 cups butternut squash (210g/7.4oz) cut into small bitesize cubes
- 2 small red onions (1 cup/140g/5oz) cut into quarters
- 1 medium red bell pepper (1 cup/125g/4.5oz) seeds and pith removed then cut into small bitesize pieces
- 1 1/2 tbsp olive oil
- 1 medium zucchini/ courgette (165g/ 1 1/3cup/6oz) cut into bitesize pieces
- 7 or 8 dried, ready to eat apricots roughly chopped
- 1 1/3 cups couscous (250g/9oz)
- 1 1/2 cups low sodium vegetable stock (300ml) made with 2 tsp of vegan bouillon
- 1 lemon, the zest, and juice of
- 2 cloves of garlic minced
- 1 heaped tsp cumin
- 1 level tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 cup extra virgin olive oil
- 1 15oz can of cooked chickpeas (400g/ drained weight 240g)
- salt and pepper to season
- 1 small handful of flat-leaf parsley, finely chopped about 3 heaped tablespoons
- 2 heaped tbsp finely chopped fresh mint leaves
- 1/4 cup pomegranate seeds or more if you wish optional
- 1/3 cup blanched flaked almonds optional
Instructions
Preheat the oven to 392F / 200C.Add the butternut squash, red onions, and pepper to a large baking tray. Season with salt and pepper and drizzle over one and a half tablespoons of olive oil. Toss the vegetables then bake in the oven for 20 minutes.
After 20 minutes, remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together, then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
While the veggies are roasting, make the couscous.
Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
While the couscous is doing its magic and the veggies are roasting, make the dressing. Add all the spices, lemon zest, and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
Now add the chickpeas and the dressing to the couscous, stir well.
Add the veggies and the chopped apricots and stir again.
Finally, add the herbs and mix well — season with salt and pepper to taste.
Serve with blanched almond slivers and pomegranate arils/seeds.
Notes
Nutritional information is approximate and is provided by an online too.
Calories are based on serving six people.
The stock I used a low sodium vegan bouillon to make the stock for this, if you want to keep this vegan, please read the labels on your stock, not all vegetable stock is vegan. Also, a low sodium stock is essential; a regular stock will make the couscous too salty.
Couscous For best results leave the couscous to soak up the stock for 10 minutes, always scrape your couscous with a fork to get that light and fluffy texture. Couscous is made from durum wheat; therefore, it is not gluten-free.
Spices I have made this dish suitable for the whole family, however, if you want more spice in this or more heat, then I would add an extra teaspoon of cumin and maybe some red chili flakes too.
Storage This will keep in the fridge for up to 3 days, keep it in an airtight container. For freezing tips, please see the post.
Reheating This couscous can be eaten cold; however, it is best served warm. If you want to reheat it, do so on a hot skillet and make sure it is hot throughout.
Nutrition
Calories: 469kcal | Carbohydrates: 68.6g | Protein: 14.6g | Fat: 16.4g | Saturated Fat: 2.2g | Sodium: 384mg | Potassium: 666mg | Fiber: 12.1g | Sugar: 10.2g | Calcium: 80mg | Iron: 4.3mg