Looking for a vibrant, healthy, and flavor-packed dish that comes together effortlessly? This Moroccan Couscous with Roasted Vegetables is a satisfying plant-based meal that delivers bold spices, hearty textures, and beautiful color in every bite. It’s the kind of meal that feels comforting and nourishing while still being light and quick to prepare.
With a mix of warmly spiced roasted vegetables and fluffy couscous, this recipe is the perfect go-to for busy weeknights, meal prep lunches, or as a colorful side dish at gatherings. Even better, it’s endlessly adaptable—use whatever vegetables you have on hand and enjoy Moroccan flavors without the need for exotic ingredients or complicated prep.
Why You’ll Love This Recipe
-
Quick and Easy: Ready in under 45 minutes, including prep and roasting.
-
Naturally Vegetarian (and Vegan!): Made with simple, plant-based ingredients.
-
Full of Flavor: Moroccan-inspired spices bring warmth and depth to every bite.
-
Meal Prep Friendly: Stores well and tastes even better the next day.
-
Customizable: Swap in seasonal veggies or your favorite herbs.
Ingredients
(Tip: You can find the full list of ingredients and measurements in the recipe card below.)
For the Couscous:
-
1 cup couscous (whole wheat or regular)
-
1 1/2 cups vegetable broth (or chicken broth for non-vegetarian option)
-
1 tablespoon olive oil
-
1/2 teaspoon salt
For the Roasted Vegetables:
-
1 medium zucchini, diced
-
1 bell pepper (red, yellow, or orange), diced
-
1 medium eggplant, diced
-
1 large carrot, sliced
-
1 medium red onion, chopped
-
2 tablespoons olive oil
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon smoked paprika
-
Salt and pepper, to taste
-
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This high heat will help caramelize the vegetables and bring out their natural sweetness.
Step 2: Prepare the Vegetables
Wash and chop the zucchini, bell pepper, eggplant, carrot, and red onion into uniform, bite-sized pieces. Spread them evenly on a large baking sheet.
Step 3: Season the Vegetables
Drizzle the chopped veggies with olive oil. Sprinkle with cumin, coriander, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
Step 4: Roast the Vegetables
Roast the seasoned vegetables for 20–25 minutes, stirring halfway through, until tender and lightly browned.
Step 5: Cook the Couscous
While the vegetables roast, bring vegetable broth to a boil in a medium saucepan. Add the olive oil and salt. Once boiling, remove from heat and stir in couscous. Cover and let sit for 5 minutes. Fluff with a fork to separate the grains.
Step 6: Combine
In a large bowl, combine the fluffed couscous with the roasted vegetables. Toss gently to mix.
Step 7: Garnish and Serve
Transfer to a serving dish and garnish with chopped parsley or cilantro. Serve warm or at room temperature.
Variations
-
Add Protein: Top with chickpeas, grilled chicken, or roasted tofu for a more filling meal.
-
Spicy Kick: Add a pinch of cayenne or a drizzle of harissa sauce.
-
Lemon Twist: Add fresh lemon zest or juice for brightness.
-
Herb Swap: Use mint or basil instead of parsley for a different flavor profile.
-
Nutty Crunch: Add toasted almonds or pine nuts for texture.
Heating & Storage
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet or microwave, adding a splash of broth or olive oil to loosen the couscous.
Freezing: Couscous can be frozen, though the texture may change slightly. Store in freezer-safe containers for up to 2 months.
Frequently Asked Questions
Can I use pearl couscous instead?
Yes, but cooking instructions differ. Pearl couscous (Israeli couscous) needs to be boiled like pasta—follow package directions.
What vegetables can I substitute?
Almost anything works! Try mushrooms, sweet potatoes, squash, or broccoli depending on the season.
Is this dish spicy?
Not at all. It’s warmly spiced but not hot. Add chili flakes if you like heat.
Can I make it ahead?
Yes! This dish stores beautifully and tastes even better the next day.
Can I serve it cold?
Absolutely. It works well as a cold salad—great for lunches or picnics.
Is couscous gluten-free?
Traditional couscous is not gluten-free, but you can substitute with quinoa for a GF version.
What’s the best broth to use?
Vegetable broth for a vegetarian dish; chicken broth adds extra richness if you’re not vegetarian.
Can I add a dressing?
A lemon-tahini or yogurt-based dressing would pair beautifully.
How do I keep couscous fluffy?
Don’t over-stir and make sure to fluff with a fork—not a spoon—after resting.
Can I make this in bulk?
Definitely. Just scale the ingredients accordingly—it’s a great option for feeding a crowd.
Conclusion
This Moroccan Couscous with Roasted Vegetables brings bold flavors and hearty textures to your table with minimal effort. Whether you’re serving it as a main dish, side, or meal prep lunch, it’s a colorful, satisfying way to eat more veggies and enjoy global flavors. Simple, nourishing, and endlessly adaptable—this recipe deserves a spot in your weekly rotation.
Print
Moroccan Couscous with Roasted Vegetables
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant Moroccan couscous is tossed with warmly spiced roasted vegetables and fresh herbs. A quick and healthy vegetarian meal or side dish, ready in under 45 minutes!
Ingredients
For the Couscous
1 cup couscous (whole wheat or regular)
1 1/2 cups vegetable broth (or chicken broth)
1 tablespoon olive oil
1/2 teaspoon salt
For the Roasted Vegetables
1 medium zucchini, diced
1 bell pepper, diced
1 medium eggplant, diced
1 large carrot, sliced
1 medium red onion, chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Instructions
-
Preheat oven to 400°F (200°C).
-
Place all chopped vegetables on a large baking sheet. Drizzle with olive oil and season with cumin, coriander, paprika, salt, and pepper. Toss to coat evenly.
-
Roast for 20–25 minutes, stirring once, until vegetables are tender and browned.
-
Meanwhile, bring vegetable broth to a boil. Add olive oil and salt. Stir in couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
-
Combine roasted vegetables and couscous in a large bowl. Toss gently to mix.
-
Garnish with fresh parsley or cilantro. Serve warm or at room temperature.
Notes
- Add chickpeas or grilled chicken for extra protein.
- Use quinoa for a gluten-free version.
- Can be served warm, cold, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: roasted
- Cuisine: Moroccan-Inspired
