Moroccan Couscous with Roasted Chickpeas & Veggies

Get ready for an explosion of color, texture, & flavor in this scrumptious Moroccan Couscous meal with Roasted Chickpeas & Veggies. The perfect recipe to spice up your mundane routine with a hearty & healthy lunch, side, or dinner!

Featuring soft roasted veggies, chickpeas, sweet raisins, & warm spices make for a delicious vegan meal; ready in just over 30 minutes. Loaded with nutritious ingredients to nourish the body & soul; full of protein, fiber, & vitamin C.

You’ll need a few key ingredients to prepare this flavorful meal. Nutrient-dense couscous & chickpeas will be the bulk of our dish, providing protective antioxidants, aiding digestion, & a great source of plant-based protein. Raisins will bring out a sweet, fruity flavor, along with earthy spices of cumin, cinnamon, & turmeric. Topping everything off with a herb of choice, either fresh coriander, parsley, or basil. All of these herbs contain immune-boosting properties & offer a nutritious finishing touch.

Coriander can have a strong taste & smell. I find it to be overpowering at times, so I typically substitute parsley or basil when a recipe calls for coriander. Of course, it’s all based upon preference, so choose which herb works best for you!

What add-on’s can I use?

Sliced almonds, pistachios, walnuts, or any nuts/seeds are great additions; providing extra fiber, protein, healthy fats, minerals & vitamins.
Substitute in dried apricots, prunes, or chopped dates for raisins, or have a mixture!
If coriander is a little too strong for your tastebuds, try basil, mint, or parsley instead. I’m not a huge coriander fan, so I always switch to basil or parsley.
Kick things up a notch by adding olives or chili powder.
You can easily adapt this couscous with your favorite veggies; it’s great for using up what you have in your kitchen. From sweet potato, pumpkin, to eggplant; the possibilities are endless!
Also, feel free to serve this recipe as a side dish alongside chicken or fish for a satisfying & filling dinner.

How long will this stay fresh in the fridge?

You can store your couscous dish in the fridge, sealed in an airtight container for up to four days. Serve this meal warm or chilled depending on your preference.

Can I freeze it?

You can freeze couscous for around 4-6 months. Defrost & reheat in the microwave or in a pan with an extra splash of water or olive

Moroccan Couscous with Roasted Chickpeas & Veggies

Get ready for an explosion of color, texture, & flavor in this scrumptious Moroccan Couscous meal with Roasted Veggies & Chickpeas. The perfect recipe to spice up your mundane routine with a hearty & healthy lunch, side, or dinner!

5 from 2 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Side Dish

Cuisine Mediterranean

Servings

Calories 299 kcal

Ingredients

Chickpeas and Roasted Veggies

1-2 tbsp extra-virgin olive oil
1 bell pepper (deseeded & diced)
2 medium carrots (peeled & diced)
1 medium zucchini (diced)
1 red onion (peeled & diced (optional))
15 oz can of chickpeas (drained & rinsed)

Couscous

Zest & juice of 1 lemon
3 tbsp extra-virgin olive oil
2 cloves garlic (minced)
1 cup dried couscous
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
½ cup raisins
1 ¼ cup hot water or low sodium vegetable stock
Small handful of herb of choice (basil, parsley, coriander, mint, etc. for garnish)

Instructions

Preheat the oven to 430°F. Line 2 baking sheets with parchment paper.
Dice carrots, pepper, onion, & zucchini. Drain chickpeas. Place veggies & chickpeas on baking sheets, drizzling with 1-2 tablespoons of olive oil. Toss well.
Spread veggies & chickpeas in a flat layer on baking sheets. Roast for 15-20 minutes or until veggies are tender & starting to brown slightly. Remove from the pan & set aside.
While veggies/chickpeas roast, prepare the dressing. In a small bowl whisk together the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, garlic, cumin powder, & cinnamon; mixing well.
Five minutes before the vegetables have finished roasting, prepare couscous. Bring water or vegetable stock to a boil. Reduce heat, mixing in couscous, turmeric, & raisins into pot. Cover with an airtight lid to seal in steam, remove from heat, & let sit for five minutes.
Fluff the couscous with a fork, stir in the carrots, red pepper, red onion, & chickpeas. Pour over the dressing & toss together until well combined.
Serve either warm or at room temperature with a garnish of chopped basil, coriander, cilantro, mint, or parsley. (We chose parsley.) Enjoy!