Moroccan Couscous with Roast Vegetables

I discovered this Moroccan‑style couscous salad makes weeknight cooking a breeze—with roasted seasonal vegetables tossed into fluffy couscous seasoned with warming spices like ras el hanout or cumin. It all comes together in about 30 minutes, bursting with color, texture, and North African flavor.

Why I’ll Love This Recipe

I adore this recipe because it’s both quick and versatile. I can roast whatever veggies I have on hand—like zucchini, bell pepper, onion, carrot, or sweet potato—and they mingle beautifully with couscous. The Moroccan spice blend gives it a fragrant edge. It works great as a hearty side dish or a light main, and I can easily pair it with grilled chicken, lamb, fish, or enjoy it vegetarian or vegan. It’s satisfying, flavorful, and ready fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup dry Moroccan couscous (makes about 2 cups cooked)

• Assorted vegetables: red or yellow bell pepper, zucchini, onion, carrots, sweet potatoes (chopped into bite-sized pieces)

• 2 tablespoons olive oil (to roast vegetables)

• 1 to 2 tablespoons Moroccan spice blend or ras el hanout (or cumin, coriander, paprika, cinnamon mix)

• Salt and black pepper, to taste

• Optional add‑ins: canned chickpeas or raisins, toasted almonds or slivered almonds, chopped fresh herbs such as parsley, cilantro, mint

• Lemon juice or dressing: lemon juice, olive oil, garlic, and spices whisked together (optional)

directions

1. I preheat my oven to around 200 °C (about 400 °F).

2. I spread chopped vegetables on a baking sheet, drizzle with olive oil, season with salt, pepper and the Moroccan spice blend, then roast until tender and lightly charred—around 20–25 minutes, stirring once halfway through.

3. While veggies roast, I bring water or broth to a boil, stir in the couscous, remove from heat, cover, and let stand for about 5 minutes until it absorbs the liquid. Then I fluff with a fork.

4. If using extras like chickpeas, raisins, or nuts, I fold them into the couscous now. I whisk together a simple lemon‑olive oil dressing if desired.

5. Once veggies are done, I gently toss them with the couscous (and optional dressing), garnish with fresh herbs, feta (if not vegan), and nuts or seeds. Serve warm or at room temperature.

Servings and timing

Serves approximately 4 as a side dish or light meal. 
Prep time: about 10 minutes
Cook time: around 20–25 minutes
Total time: roughly 30 minutes

Variations

• I sometimes add chickpeas or raisins for protein and sweetness. Nuts like slivered almonds or toasted pumpkin seeds add crunch.

• For gluten‑free versions, I can swap couscous for quinoa or millet, though the texture and flavor shift slightly.

• I vary the spice blend—adding cinnamon, coriander, cumin or even harissa—to match other dishes or my spice preference.

• Vegetables are flexible: I often use eggplant, carrots, mushrooms, or roasted tomatoes depending on season.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a skillet or oven, or serve chilled as a salad. Flavors continue to meld over time.

FAQs

How can I make this vegan?

I omit feta or any dairy, and load up on roasted vegetables, chickpeas, nuts, herbs, and even raisins to keep it rich and satisfying.

Can I prepare veggies ahead of time?

Yes—I can roast vegetables up to two days ahead, store them chilled, and assemble with freshly made couscous when ready to eat.

What spices work best for Moroccan flair?

I like ras el hanout, or mixes of cumin, coriander, paprika, cinnamon, turmeric. Garam masala or harissa also work well.

Can I use instant couscous?

Absolutely—plain Moroccan couscous typically steams in hot water for about 5 minutes. Instant versions just soak briefly and are especially speedy.

What proteins pair well with this salad?

I often serve it alongside grilled chicken, lamb chops, fish, or dress it up as a vegetarian main by stirring in chickpeas, lentils, or tofu.

Conclusion

I love how this Moroccan couscous with roasted vegetables brings vibrant flavor, effortless preparation, and adaptability to my kitchen. Whether I’m serving it as a side with protein or enjoying it on its own, it delivers texture, spice, and plenty of nutrition in about 30 minutes. It’s a lovely way to embrace North African flavors in a simple, weeknight‑friendly format.

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