Moroccan-Inspired Couscous Bowls

couscous is the carb of the moment

Okay so I’m obsessed with couscous because it is the quickest thing to make and acts as the perfect carb-y base to veggie bowls. So I’ve been making these Moroccan-inspired couscous bowls with roasted veg and chickpeas, and topped with a creamy harissa tahini sauce, finished off with some toasted almonds for crunch. Despite my Moroccan roots, I’ve not really dabbled much in Moroccan cuisine, and that’s something I want to change. But for now this is at least loosely inspired, though delicious regardless.

I added some raisins and cinnamon to the couscous because that’s how I remember eating it growing up (and I’m far from being a raisin hater) and the roasted veg is perfectly seasoned with cumin, paprika and turmeric. Plus that creamy harissa sauce is amazing. Harissa is a magical ingredient that I need to be using way more often.

Moroccan-Inspired Couscous Bowls

(Serves 3-4)

Roasted Veg:

• 1 large carrot, roughly chopped on a bias

• 1/2 large head cauliflower, chopped into florets

• 1 540ml (19oz) can chickpeas, drained and rinsed

• 2 tbsps olive oil

• 2 tsps ground cumin

• 2 tsps sweet paprika

• 1 tsp turmeric

• 1 tsp salt

• black pepper to taste

Creamy Harissa Sauce:

• 1/4 cup tahini

• 2 tbsps harissa

• 1 tsp garlic powder

• 1 tsp maple syrup

• Juice of half lemon (about 1.5 tbsps)

• pinch of salt

• black pepper to taste

• 2-4 tbsps water

Couscous:

• 1 cup Moroccan couscous

• 1 1/4 cups boiling water

• 1/4 cup raisins

• 1 cinnamon stick

• pinch of salt

Garnish:

• 1/4 cup almonds, roughly chopped

• handful of parsley, finely chopped

1. To make the roasted veg: Preheat the oven to 425F. Add carrot, cauliflower and chickpeas to a large lined baking tray. Toss together with olive oil, cumin, paprika, turmeric, salt and pepper, I use my hands, you do you. Spread on the sheet evenly and bake for 30-35 minutes, tossing halfway through.

   

2. To make the sauce: In a bowl add tahini, harissa, garlic powder, maple syrup, lemon juice, salt and pepper. Stir to combine and then stir in water 1 tbsp at a time, adding water until the desired consistency is reached.

3. To make the couscous: In a large mixing bowl combine couscous, raisins, cinnamon and a pinch of salt. Pour over boiling water, stir and cover the bowl with a large plate. Let sit for 5 minutes and then stir to fluff.

   

4. To toast the almonds: Add chopped almonds to a pan over medium heat. Toast for 4-5 minutes until fragrant and golden brown, shaking the pan back and forth frequently to toss the almonds and prevent burning. Remove the almonds from the pan once toasted to prevent further browning.

5. To assemble: Serve couscous in bowls and top with roasted veg. Drizzle on a generous amount of the creamy harissa sauce and top with toasted almonds and parsley. Enjoy!

A note for the raisin haters: I promise they’re good in here and add the perfect pop of sweetness BUT if you really can’t handle them, feel free to leave them out. Though I do highly recommend adding the cinnamon because it’s so good in combination with the more savoury flavours in this dish.

I hope you make this, or at least take it as a sign to make couscous if you don’t already. I can see so many couscous bowl and salad variations to come, or even using it as a base for a Moroccan stew (how it’s traditionally served), so stay tuned for that! Until next time, I hope you’re eating well.

-Raquel xox

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