Learn to make traditional Moroccan couscous at home with this flavorful, veggie-packed recipe. Featuring fluffy semolina grains, tender carrots, zucchini, chickpeas, and a perfectly spiced broth, this dish is both hearty and wholesome. It’s a North African staple that’s surprisingly easy to prepare—ideal as a vegetarian main or vibrant side dish.
⭐ Why This Recipe Stands Out
✔ Authentic hand-rolled couscous technique (or quick-cook shortcut)
✔ Complex spice balance (sweet + savory)
✔ Vegetarian adaptable – just omit the meat
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients:
For the Roasted Vegetables:
- 1 large red onion, cut into wedges
- 2 carrots, peeled and cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 cup butternut squash, peeled and cubed (about 1/2 small squash)
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
For the Couscous:
- 2 cups vegetable broth
- 1 teaspoon olive oil
- 1 1/2 cups instant couscous
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Salt to taste
Optional Toppings:
- Toasted slivered almonds
- Raisins or dried cranberries
- A dollop of plain yogurt or vegan yogurt
Equipment:
- Large baking sheet
- Large bowl
- Medium saucepan with a lid
Instructions:
Step 1: Preheat the Oven and Prepare the Vegetables.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. In a large bowl, combine the red onion wedges, carrot pieces, zucchini pieces, red bell pepper pieces, yellow bell pepper pieces, and butternut squash cubes.
Step 2: Season the Vegetables.
- Drizzle the vegetables with 4 tablespoons of olive oil. Sprinkle with ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and freshly ground black pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with the oil and spices.
Step 3: Roast the Vegetables.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping them halfway through.
Step 4: Prepare the Vegetable Broth.
- While the vegetables are roasting, prepare the vegetable broth. You can use pre-made broth or make your own. Ensure it’s heated through before adding to the couscous.
Step 5: Cook the Couscous.
- In a medium saucepan, bring the 2 cups of vegetable broth and 1 teaspoon of olive oil to a boil. Once boiling, remove the pan from the heat and stir in the 1 1/2 cups of instant couscous.
Step 6: Steam the Couscous.
- Cover the saucepan with a tight-fitting lid and let it sit for 5-7 minutes, or until all the liquid is absorbed. Do not lift the lid during this time.
Step 7: Fluff the Couscous.
- After 5-7 minutes, remove the lid and fluff the couscous with a fork to separate the grains.
Step 8: Add Flavor to the Couscous.
- Stir in the chopped fresh cilantro, chopped fresh parsley, and lemon juice into the fluffed couscous. Add salt to taste and mix well.
Step 9: Combine Roasted Vegetables and Couscous.
- Once the roasted vegetables are tender and slightly browned, remove them from the oven. Gently fold the roasted vegetables into the prepared couscous.
Step 10: Serve and Garnish (Optional).
- Serve the Moroccan Couscous with Roasted Vegetables warm. If desired, garnish with toasted slivered almonds, raisins, or dried cranberries, and a dollop of plain yogurt or vegan yogurt
💡 Moroccan Grandma Tips
✔ Extra fluffy couscous: Rub grains between palms after steaming
✔ No couscousiere? Use a colander over a pot with a towel seal
✔ Vegetarian version: Double the chickpeas, add vegetable broth
🍽️ Traditional Accompaniments
- Small bowls of broth for drizzling
- Date-studded bread (msemen)
- Mint tea to finish
🌡️ Storage
- Fridge: 3 days (store couscous and stew separately)
- Freeze stew: 1 month (couscous doesn’t freeze well)
📊 Nutrition (Per Serving)
Calories: 420 | Protein: 18g | Fiber: 8g
Enjoy your delicious homemade Moroccan Couscous!
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