Moroccan-style couscous with vegetables, chickpeas and herbs in a serving bowl

Morocco · Moroccan

Moroccan Couscous

A practical Moroccan-style couscous with wheat couscous, vegetables, chickpeas, spices, herbs and olive oil, kept as a naturally plant-based classic.

  • Moroccan
  • 35 min total time
  • 4 base servings
  • 1 version
  • 1 compatible option

Country

Morocco

Cuisine

Moroccan

Servings

4 servings

Prep

15 min

Cook

20 min

Total

35 min

1 version

1 compatible option

Makes 4 servings.

Scale the couscous and broth together, then fluff before adding vegetables so the grains stay separate.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

1 compatible option

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A plant-based couscous with vegetables, chickpeas, cumin, paprika, herbs and olive oil.

Couscous is usually made from wheat and contains gluten. This recipe has no current gluten-free version.

Version

  • Vegan

Free from

  • Eggs
  • Lactose
  • Dairy
  • Tree nuts
  • Peanuts
  • +5 more

Contains

  • Gluten

Ingredients

  • 250 g couscous Usually made from wheat and contains gluten.
  • 300 ml hot vegetable broth or hot water Check packaged broth labels if needed.
  • 200 g zucchini
  • 150 g carrot
  • 150 g cooked chickpeas
  • 80 g onion
  • 20 ml olive oil
  • 3 g fine salt
  • 2 g ground cumin
  • 2 g paprika
  • 10 g fresh parsley or coriander, optional

Cooking method

Pan

  1. Soften the vegetables

    Warm the olive oil in a pan, then cook the onion, carrot and zucchini until just tender.

  2. Season

    Add cumin, paprika, salt and cooked chickpeas, then stir until everything is warm and fragrant.

  3. Hydrate the couscous

    Put the couscous in a heatproof bowl, pour over the hot vegetable broth or water, cover and let stand until absorbed.

  4. Fluff

    Fluff the couscous with a fork so the grains loosen.

  5. Combine

    Fold the vegetables and chickpeas through the couscous.

  6. Finish

    Top with parsley or coriander if using and serve warm.

Frequently asked questions

Is Moroccan couscous vegan?

This Recipyx version is plant-based because it uses couscous, vegetables, chickpeas, spices and olive oil.

Does couscous contain gluten?

Yes. Couscous is usually made from wheat, so this recipe has no gluten-free compatible version.

Is this the only authentic Moroccan couscous?

No. It is a practical home version inspired by Moroccan flavors, not a claim to cover every traditional version.

Can I change the number of servings?

Yes. Use the Recipyx servings buttons and the couscous, broth and vegetable amounts will scale.

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