This simple side dish, 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 of our Moroccan Spiced Couscous.

Prep time: 5 min

Cook time: 20 min

Total time: 25 min

Moroccan Spiced Couscous with Chickpeas and Roasted Vegetables
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings


  1. Preheat oven to 400°F.

  2. Toss together carrots, bell pepper, red onions and zucchini in large mixing bowl with olive oil, salt and black pepper until thoroughly coated.

  3. Turn out onto foil-lined rimmed baking sheet, transfer to oven and bake until vegetables are crisp-tender, about 15 to 20 minutes.

  4. While vegetables roast, bring water to a boil in large saucepan. Remove from heat and pour in couscous, chickpeas and raisins. Stir, cover and let sit for 5 minutes. Fluff with fork.

  5. Add roasted vegetables, pine nuts and lemon juice to couscous mixture, and toss to thoroughly combine.