Moroccan Couscous

Couscous is probably the most well-known dish from Morocco. It’s easy and fast to make recipe that you can prepare it for any occasion! Filled with flavor and bright colors, this is a perfect dish you can make at home and impress your friends! Enjoy for a healthy lunch or as a side with fish or chicken for a nutrient delicious dinner.

Servings: 7

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  • Instructions.
  • Ingredients.
    • Preheat the oven to 475 degrees (F). Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on a baking sheet.
    • Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in a preheated oven for about 15 minutes until tender, tossing once halfway through roasting.
    • Then if desired move the oven rack closer to the broiler and broil for about 1 – 2 minutes to add a light char.
    • While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
    • Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
    • Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.
    • Red bell pepper (cored and diced) 1 (Large)
    • Carrots (halved through length and sliced fairly thin) 2 (Medium)
    • Red Onion (diced) 1 (Small)
    • Zucchini (halved through the length and sliced) 1 (Medium)
    • Olive Oil 4 Tbsp
    • Garlic (minced) 2 Cloves
    • Ground Cumin 1 Tsp
    • Ground Coriander 1 Tsp
    • Groud Cinnamon 1 Tsp
    • Salt
    • Dry Couscous 1/3 cups
    • Chicken broth 430ml
    • Turmeric 1/2 Tsp
    • Raisins 1/2 Tsp
    • Canned Chickpeas (drained and rinsed) 415ml
    • Silvered Almonds (toasted) 1/2 cup
    • Fresh Cilantro (minced) 3 Tbsp
    • Fresh Mint (minced) 23 Tbsp