Quick and Easy Moroccan Couscous

Quick and Easy Moroccan Couscous

This one is a proper weeknight lifesaver. We've made this Moroccan couscous more times than we can count, and it still feels exciting every single time thanks to those warm spices, sweet raisins and sticky roasted veg. The cinnamon and cumin do something really special together, and the lemon cuts through it all beautifully. Honestly, it's one of those recipes that tastes like you've been cooking for hours but comes together in about 25 minutes. Make this tonight, you will not regret it.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large mixing bowl
  • Fork
  • Microplane or box grater

Ingredients

  • 2 tbsp extra virgin olive oil
  • ½ bell pepper - cut into small chunks
  • ½ red onion - cut into small chunks
  • 1 courgette - cut into small chunks
  • salt to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 120g dried couscous
  • 60g raisins
  • 300ml boiling water
  • ½ tsp ground cinnamon
  • 2 garlic cloves minced
  • 120g carrots grated
  • 1 x 400g can of chickpeas drained
  • 50g fresh coriander
  • 50g fresh mint
  • 50g fresh parsley
  • 50g toasted flaked almonds
  • 50g pomegranate seeds
  • salt to taste

Method

1

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
2

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
3

Time to serve

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

Tips & Variations

  • Add some protein: We love throwing in a tin of drained chickpeas with the roasted veg for extra substance. It makes it even more filling and adds a lovely texture.
  • Don't skip the raisins: We know it sounds a bit odd if you haven't tried it before, but trust us on this one. The little bursts of sweetness against the spiced couscous is what makes it properly Moroccan.
  • Finish with fresh herbs: A big handful of fresh coriander or flat leaf parsley scattered over the top just before serving makes the whole thing come alive. Henry always adds a bit extra.

Why This Works

The trick is building the flavour directly into the couscous water rather than just seasoning at the end. Whisking the spices, garlic, lemon juice and olive oil into the boiling water before the couscous goes in means every single grain is infused from the inside out. That's what takes it from bland to properly delicious.