moroccan spiced couscous with chickpeas and roasted vegetables
This simple, quick side, loaded with roasted vegetables and protein-rich chickpeas, is hearty enough to serve as a vegan main dish and accentuates the delicious sweet and savory spices in our Moroccan Couscous.

Moroccan Couscous with Chickpeas and Roasted Vegetables


  • 1 carrot, halved lengthwise and thinly sliced
  • 1 red bell pepper, thinly sliced and cut into 2-inch segments
  • 1/2 red onion, cut into chunks and separated
  • 1 zucchini, cut into large dice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/4 cups boiling water
  • 1 cup Moroccan Couscous
  • 1 cup cooked chickpeas (substitute canned chickpeas if desired)
  • 1/3 cup golden raisins
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons lemon juice


  1. Preheat oven to 400°F. Toss together carrots, bell pepper, red onions and zucchini in a large mixing bowl with olive oil, salt and black pepper until thoroughly coated. Turn out onto a foil-lined rimmed baking sheet, and bake until vegetables are crisp-tender, about 15 to 20 minutes.
  2. While vegetables roast, bring water to a boil in a large saucepan. Remove from heat and pour in Moroccan Couscous, chickpeas and raisins.
  3. Stir, cover and let sit for 5 minutes. Fluff with a fork.
  4. Add roasted vegetables, pine nuts and lemon juice to couscous mixture, and toss to thoroughly combine.

Makes 6 servings