My Moroccan Spiced Couscous with Roasted Carrots, chickpeas, raisins, apricots, and flaked almonds is quick, flavourful, and perfect for weeknight lunches or dinners. Get the recipe below.
If you’re looking for a plant-based meal that doesn’t compromise on flavour, this warm Moroccan-spiced couscous bowl is exactly what you need. Inspired by North African cuisine, this dish combines fragrant spices like cumin, cinnamon, and turmeric with naturally sweet vegetables and fluffy couscous for a satisfying, nutrient-rich meal.
What makes this recipe stand out is its balance. It is sweet, savoury, and gently spiced, all while staying light and wholesome. The addition of raisins, apricots, and crunchy flaked almonds creates layers of texture and flavour that make every bite interesting. It’s perfect for meal prep, quick weeknight dinners, or when you want something comforting yet healthy.
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Ingredients
Get your shopping list at the ready. You'll need quite a few ingredients but nothing you can't find in your local supermarket.
- Couscous
- Vegetable stock
- Ground cumin
- Ground turmeric
- Ground cinnamon
- Carrots
- White onion
- Chickpeas
- Smoked paprika
- Ground cumin
- Raisins
- Dried apricots
- Fresh parsley, chopped
- Flaked almonds
Step-by-step instructions
Step 1: Roast the vegetables and chickpeas
Roast carrots, white onion, and chickpeas with spices on a baking tray until the carrots and onion are soft and the chickpeas are crispy.
Step 2: Prepare the couscous
Place couscous in a bowl with cumin, turmeric, cinnamon, and cayenne. Pour over hot vegetable stock, cover, and let sit for 5 minutes. Fluff with a fork.
Step 3: Combine
Stir the raisins, chopped apricots into the couscous.
Step 4: Garnish and serve
Top the couscous with the roasted carrots, onion and chickpeas as well as the toasted flaked almonds and an extra sprinkle of parsley. Serve warm.
Equipment
Get your equipment at the ready! You're going to need:
- Sharp knife
- Chopping board
- Baking tray
- Mixing bowls
- Kettle and jug or saucepan (for the stock)
- Fork (for fluffing couscous)
Storage
Store this dish in an airtight container for up to 3 days
It tastes nice cold but if you want to reheat it, microwave or reheat in a pan with a splash of water.
Note: Flavours deepen over time, making it ideal for prepping ahead!
Top tip
Be sure to toast the flaked almonds in a dry pan for a few minutes until golden. This enhances their flavour and adds a delicious crunch.
Frequently asked questions
Couscous contains gluten, but you can substitute quinoa for a gluten-free version.
Yes! It works well as a chilled salad, making it perfect for lunches.
Add more chickpeas, lentils, or tofu.
The recipe
Moroccan Spiced Couscous with Roasted Carrots
Equipment
- Baking tray
- Mixing bowl
- kettle or saucepan
- Sharp knife
- chipping board
- fork
Ingredients
For the couscous
- 120 g couscous
- 150 ml vegetable stock
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
For the roasted vegetables
- 4 carrots cut in half lengthways
- 1 white onion sliced
- 400 g chickpeas from a tin, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
To finish
- 1 tablespoon raisins
- 1 tablespoon dried apricots diced
- Fresh parsley chopped
- 2 tablespoon flaked almonds optional
Instructions
- Preheat your oven to 200C.
- Spread the carrots, white onion, and chickpeas on a baking tray. Sprinkle with smoked paprika, cumin, salt, and pepper. Roast for 30-45 minutes until tender and slightly caramelised.
- Place couscous in a bowl with cumin, turmeric, cinnamon, and cayenne. Pour over hot vegetable stock, cover, and let sit for 5 minutes. Fluff with a fork.
- Add the roasted vegetables to the couscous. Stir in the raisins, chopped apricots and fresh parsley.
- Top with toasted flaked almonds (if using) and an extra sprinkle of parsley. Serve warm.
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