Moroccan Couscous Bowl with Roasted Vegetables, Chickpeas & Apricot-Spice Dressing

How to Make It

1. 1

   Preheat Oven & Prepare Vegetables

   Preheat your oven to 200°C (fan 180°C / 400°F). Line a large baking tray with parchment paper. Place the zucchini, red bell pepper, red onion, carrot, and cherry tomatoes on the tray. Drizzle with 20ml of olive oil and sprinkle over half the cumin (4g), the smoked paprika, and a pinch of salt and pepper. Toss well to coat evenly and spread into a single layer.

   Tip: Do not overcrowd the tray — use two trays if needed. Spacing ensures the vegetables roast and caramelise rather than steam, which enhances both flavour and nutrient retention.
2. 2

   Roast the Vegetables

   Place the tray in the preheated oven and roast for 25–30 minutes, turning once halfway through, until the vegetables are tender, golden at the edges, and slightly caramelised. Add the rinsed chickpeas to the tray in the last 10 minutes of roasting to warm them through and give them a light crust.

   Tip: Roasting chickpeas briefly improves their texture in the bowl and makes them easier to digest for individuals with sensitive guts.
3. 3

   Cook the Couscous

   While vegetables roast, bring the vegetable broth to a gentle boil in a medium saucepan. Stir in the remaining cumin (4g), ground coriander, turmeric, and cinnamon. Add the whole wheat couscous, stir briefly, cover tightly with a lid and remove from heat. Let the couscous steam, undisturbed, for 8–10 minutes until all liquid is fully absorbed.

   Tip: Whole wheat couscous takes slightly longer to absorb liquid than refined couscous. The turmeric will give it a warm golden colour and contributes curcumin, a powerful anti-inflammatory compound.
4. 4

   Fluff & Fold

   Uncover the couscous and use a fork to fluff it thoroughly, separating every grain. Stir in the chopped dried apricots and lemon zest at this stage so the residual heat softens the apricots slightly. Season with a small pinch of salt and black pepper.

   Tip: Fluffing with a fork — not a spoon — is key to achieving that signature light, airy couscous texture traditional to Moroccan cuisine.
5. 5

   Make the Warm Spice Dressing

   In a small bowl, whisk together the remaining 10ml of extra virgin olive oil, fresh lemon juice, minced garlic, and harissa paste (if using). Season lightly with salt and pepper. This dressing should be vibrant, tangy, and gently spiced.

   Tip: For individuals managing blood sugar or who are sensitive to spice, reduce or omit the harissa. The dressing is still deeply flavourful from the lemon, garlic, and olive oil alone.
6. 6

   Assemble the Bowls

   Divide the fluffy couscous evenly between four wide bowls. Top generously with the roasted vegetables and chickpeas. Drizzle the warm spice dressing over each bowl. Finish with fresh parsley, torn mint leaves, toasted flaked almonds, and pomegranate seeds if using.

   Tip: Serve immediately while warm for best texture and aroma. This dish is equally excellent at room temperature, making it an ideal meal-prep option for up to 3 days when stored refrigerated without the fresh herb garnish.