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Quick and Easy Moroccan Couscous

Quick and Easy Moroccan Couscous
Quick and Easy Moroccan Couscous

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 PM 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!


Before you start

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


For the roasted vegetables

  • 2 tbsp extra-virgin olive oil
  • ½ red pepper, cut into small chunks
  • ½ red onion, cut into small chunks
  • 1 courgette, cut into small chunks
  • Salt

For the seasoned couscous

  • 1 cup dried couscous
  • ½ cup dried raisins
  • 1.2 cups boiling water
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 2 cloves of garlic, peeled and grated
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil

Extra ingredients

  • 1 cup grated carrot
  • 1x 400g can chickpeas, drained and rinse
  • ½ cup fresh coriander, chopped
  • ½ cup fresh mint leaves, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup toasted flaked almonds
  • ½ cup pomegranate seeds
  • Salt


  1. 1.

    Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃.

  2. 2.

    Cook the vegetables | Cook Scatter the red pepper, red onion and courgette on a baking tray | Drizzle with the olive oil and sprinkle over some salt | Bake for 20 minutes

  3. 3.

    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

  4. 4.

    Leave the couscous to soak | Cover with cling film and leave to stand for 10 minute | Once soaked and cooled slightly, fluff up the grains with a fork

  5. 5.

    Finish the couscous | 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

  6. 6.

    Time to serve | Scatter over the almonds, pomegranate, remaining chopped herbs and serve