Go Back
+ servings
Moroccan Couscous Topped with Fresh Parsley

Moroccan Couscous

Moroccan Couscous - Enjoy this guilt-free and healthy side dish featuring couscous, chickpeas, and fresh veggies. Brimming with interesting complex flavor combinations from various herbs and spices. Extremely flavorful, savory, and minty with a citrusy zing! A quick and easy dish you can prepare in less than 20 minutes!
Course Side Dish
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 - 8
Calories 286kcal
Author Imma


  • 300 ml chicken broth or water
  • 1 teaspoon cumin, to be mixed with broth or water
  • 1 ½ cup (225g) couscous
  • ¼ cup (40g) raisins
  • 3-4 tablespoons (42-56 ml) olive oil
  • 1 cup (115 g) onion, diced
  • 1 tablespoon (8 g) minced garlic
  • 1 bell pepper, diced
  • 1 cup (115 g) zucchini, diced
  • 1 cup or 150g (110 g) carrots, diced
  • 1 can chickpeas
  • ¼ teaspoon (0.50 g) turmeric
  • ½ teaspoon (1 g) cumin
  • ½ teaspoon (1 g) cinnamon
  • ½ teaspoon (1 g) allspice
  • 1 teaspoon (2 g) coriander
  • 3 tablespoons (45ml) lemon juice
  • ½ cup (75 g) toasted almonds, sliced
  • 2 tablespoons (4 g) fresh parsley, minced


  • Pour chicken broth and cumin powder into the saucepan and bring to a boil. As soon it boils, remove it from the heat. Set aside.
  • In a large bowl, add couscous together with raisins. Pour the chicken broth mixture into the bowl of couscous.
  • Cover and let it sit fully covered for about 5-10 minutes or until all the broth is absorbed by the couscous. Fluff the couscous with a fork.
  • Heat up the saucepan with oil, then add garlic, onion, stir for a minute then add bell pepper, zucchini, carrot, and chickpeas. Saute for about 2-3 minutes. Then add turmeric, cumin, allspice, coriander, and cinnamon. Adjust seasoning to taste.
  • Remove sauteed veggies and add them to the bowl of couscous. Add lemon juice, sliced almonds, and parsley. Toss until combined,
  • Serve with this chicken tagine and garnish with parsley.


  • You may opt to bake the veggies instead of sauteeing them. Just line the veggies in a baking sheet and drizzle some olive oil and salt. In a preheated oven, bake the vegetables at 375 degrees F for about 15 minutes or until tender.
  • Moroccan Couscous can be made ahead. Just store them in an airtight container and place them inside the fridge for up to 3 days and up to 3 months in the freezer.
  • Replace chicken broth with vegetable broth or water to make it completely vegan.
  • Add chunky meat like chicken, pork, beef, and seafood to make our Moroccan couscous recipe more flavorful.
  • You can also add more veggies like potatoes and celery to make it more filling.
  • Repurpose the leftover and turn it into a sandwich wrap stuffing.
  • Add a dash of cayenne or pepper flakes to make it spicier.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1cup | Calories: 286kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 410mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7260IU | Vitamin C: 37mg | Calcium: 48mg | Iron: 1mg