Moroccan Couscous Recipe

Deliciously fragrant, traditional Moroccan couscous is a vibrant celebration of flavor. Topped with roasted vegetables and a rich, fragrant spiced tomato sauce, this dish is both filling and incredibly flavorful. Here’s how to make it!


  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 eggplant, chopped
  • Salt and pepper, to taste
  • Fresh parsley leaves, for garnish


  1. Preheat the oven to 375°F (190°C).
  2. Combine all vegetables together and spread out on a baking sheet in 1 single layer. Drizzle with 1 tablespoon of oil. Roast for 30 minutes until cooked through. Set aside.
  3. Heat remaining oil in a large pot over low heat. Add onion and garlic and cook until lightly golden.
  4. Add cumin, cinnamon, turmeric and paprika and stir, cooking for 1–2 minutes until fragrant.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in vegetable broth and bring to a boil. Reduce heat to low and stir in couscous. Cover and simmer for 10 minutes.
  7. Add the roasted vegetables and chickpeas to the pot and stir to combine. Cook for 5 minutes, then season with salt and pepper.
  8. Remove from heat and cover. Let sit for 5 minutes, then fluff with a fork. Serve and garnish with fresh parsley.

This Moroccan couscous is a flavorful and simple dish that’s sure to be a hit at any gathering. Serve it as a main or side dish, or even as a base for your favorite grilled vegetables. Enjoy!