Quick and Easy Moroccan Couscous

Super simple
Super simple
Super simple
Super simple
0:25 m

We're such fans of this Moroccan staple that we could easily start a two-man appreciation society for couscous. We'd call it "Club Couscous" (please DM us for details). There's just so much to love about it: healthy, easy and hearty. We're smitten. It also stores really well, so a bit for a mid-week vegan lunch superstar. An absolutely brilliant choice for a speedy vegan lunch!

Start cooking ➞




For the roasted vegetables

<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>½ bell pepper - cut into small chunks<item-todo-done><item-todo-done>½ red onion - cut into small chunks<item-todo-done><item-todo-done>1 courgette - cut into small chunks<item-todo-done><item-todo-done> salt to taste<item-todo-done>

For the seasoned cous cous

<item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 tbsp lemon juice<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>120g dried couscous<item-todo-done><item-todo-done>60g raisins<item-todo-done><item-todo-done>300ml boiling water<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>2 garlic cloves minced<item-todo-done>

For the extra ingredients

<item-todo-done>120g carrots grated<item-todo-done><item-todo-done>1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done><item-todo-done>50g fresh mint<item-todo-done><item-todo-done>50g fresh parsley<item-todo-done><item-todo-done>50g toasted flaked almonds<item-todo-done><item-todo-done>50g pomegranate seeds<item-todo-done><item-todo-done> salt to taste<item-todo-done>

Before you start

Preheat oven to 180℃, fan setting | Baking tray | Large mixing bowl | Whisk | Grater | Cling film

Cook the veggies

  • Scatter the red pepper, red onion and courgette on a baking tray
  • Drizzle with the olive oil and sprinkle over the salt, then bake for 20 minutes

Meanwhile, make the couscous

  • In a large mixing bowl, whisk together the cumin, coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water
  • Stir through the dried couscous and raisins
  • Cover with cling film and leave to stand for 10 minute
  • Once soaked and cooled slightly, fluff up the grains with a fork
  • Drain the chickpeas and add to the bowl, along with the grated carrot and chopped fresh herbs (reserving some herbs for the top)
  • Give everything a good stir

Time to serve

  • Scatter over the almonds, pomegranate, remaining chopped herbs and serve

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