Quick and Easy Moroccan Couscous

Quick and Easy Moroccan Couscous

This delicious couscous is healthy and ridiculously easy to make. The spices flavour the couscous beautifully with each mouthful. I love how the mint leaves, nuts, and pomegranate that top the salad add so much more flavour. Use it as meal prep for the week.


  • 2 tablespoons extra virgin olive oil
  • ? red pepper (small dice)
  • 1/2 red onion (small dice)
  • 1 small courgette (small dice) (Zucchini)
  • 1 tsp salt
  • 1 cup dried couscous
  • 1/2 cup dried cranberries
  • 1.25 cups of boiling water
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 cloves garlic (grated)
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 cup grated carrot
  • 1 cup canned chickpeas (rinsed and drained)
  • 1/2 cup of fresh coriander (chopped)
  • 1/2 cup fresh mint (chopped)
  • 1/2 cup fresh parsley (chopped)
  • Pinch salt
  • 1/2 cup toasted flaked almonds
  • 1 cup pomegranate seeds
  • 1/2 cup pecan pieces
  • 1/4 cup walnut pieces


  1. Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180 degrees Celsius.
  2. Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried couscous and raisins (in a large mixing bowl). Cover with cling film and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
  3. Add the sauted vegetables, chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
  4. Scatter over the almonds, pecans, walnuts, pomegranate and remaining herbs and serve.