Name: Moroccan Couscous with Roast Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 ½ cups couscous; 2 cups vegetable broth; 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 small eggplant, cubed; 1 red onion, sliced; 2 medium carrots, sliced; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; Salt and pepper to taste; Fresh parsley for garnish

Let Me Tell You About Moroccan Couscous with Roast Veg (and That One Time...)

You know how there are some dishes that just feel like a proper homecoming? Moroccan couscous with roast vegetables is totally it for me—it’s a hug in a bowl. I still remember the first time I tried to make it at home: everything was a mess, there was cumin in my hair somehow, and let's just say the carrots were more 'blackened' than roasted. But the house smelled brilliant and everyone, weirdly enough, came back for seconds. (And sure, my friend Fatima politely avoided the weirdly spicy parsnips, but hey, that's how you learn.) If I've got a busy week coming, or just want something that tastes like it's been made with love—without actually losing a whole weekend in the kitchen—this is my go-to. And don’t get me started about leftovers (if you ever have any—I never do).

Why I Keep Coming Back To This—And My Family Does Too!

I make this when I want something that tastes like I put in loads of effort (even if it’s secretly pretty lazy, don’t tell anyone). My family goes a bit mad for this because you can pile it high and nobody complains about the 'boring bits'—even my cousin who claims to hate vegetables suddenly forgets that the sweet potato is, in fact, a vegetable. It’s basically the answer to those days when I should do something healthy, but also want to sneak in that buttery couscous magic. Plus, I’ve now figured out how not to set the fire alarm off by accident—mostly, anyway.

What You'll Need (And What I Mess Up Sometimes)

1 mug couscous (about 200g); sometimes I use wholewheat if I'm feeling proper fancy; regular’s just fine too
2 mugs vegetable stock (or just hot water and a spoonful of veg bouillon—it's faster and just as good)
2 carrots, chopped into bite-ish pieces (look, any shape really)
1 red onion, sliced into chunky bits; white or even shallots if that's all you’ve got
1 courgette/zucchini, chopped
1 sweet potato, peeled and cubed (my mate Mark swears by butternut squash if sweet potatoes are out)
1 red pepper (yellow works too, but don't use green unless you love drama)
3 tablespoons olive oil (sometimes I eyeball it—just don’t skimp)
1 teaspoon ground cumin (more if you like that smoky situation)
1 teaspoon ground coriander
0.5 teaspoon cinnamon (or a good pinch, I don’t judge)
Salt and pepper, generously
(Optional) a handful of sultanas or raisins—my nan added these, and it’s not the worst idea
(Optional) a squeeze of lemon juice and freshly chopped coriander/cilantro for serving

Oh, and don’t stress if you’re missing one or two veg. As long as there’s a decent mix, you’ll be grand.

What You Do—My No-Fuss, Mostly Reliable Instructions

First, oven to 220C (430F). This is where I usually forget to preheat, so maybe do it like, right now?
Dump your veggies (carrot, onion, courgette, sweet potato, pepper) onto a big baking tray. Drizzle with olive oil, and all the spices. Use your hands—pretend you’re painting a masterpiece, or just get everything really well coated.
Roast in the oven for about 25–30 minutes. Halfway through, I give them a shake or a quick shuffle (so they don’t stick like superglue). If a few get a little charred, that’s the best part. Don’t worry if things look a bit odd now; it’ll come together, promise.
While the veg is roasting, boil your water or stock. Pour couscous into a big-ish bowl. Add hot stock (it’ll look like too much, but trust me—couscous is thirsty stuff). Cover the bowl with a plate or even a tea towel. Let it sit for 5 min. This is when I usually have a cup of tea or start regretting all my life choices. Fluff with a fork once it’s done and add a little olive oil if you’re feeling wild.
Stir in the sultanas or raisins now, if you want that sweet pop (or not, it's fine).
Tumble the roasted veggies over the couscous, toss to mix, add the lemon juice and fresh coriander/cilantro on top. Or not. Your kitchen, your rules.

Little Notes from the Chaos

Once, I used way too much cinnamon and the kitchen smelled like a Christmas candle for days (stick to a little, trust me).
Don’t overthink roasting times—sometimes I go longer for more caramelized edges, sometimes it’s a bit under and still good.
You can absolutely use leftover roast veg from Sunday dinner; I've done it and it’s delicious, though technically ‘lazy couscous’ at that point.
Also, check out BBC Good Food’s take on this dish—they add chickpeas, which is great if you want more protein.

How I've Messed Around (and Sometimes Messed Up)

I once tried adding courgette ribbons instead of chunks—looked pretty, tasted soggy. Go chunky!
Chickpeas are great in this (I add them if I'm feeding a crowd; rinse well, though).
Tried smoked paprika instead of cumin one time—wasn’t bad, actually. Might try it again.
If you want a chili hit, a bit of harissa paste stirred into the couscous is magic (careful: easy to overdo).

Gear You'll Want (Or Really, Just Make It Work)

One big roasting tray (or two smaller trays—whatever fits, just don’t pile veg too deep or they’ll steam and get, well, mushy)
A kettle for the stock—if not, a pot on the stove is just as good
A fork for fluffing (honestly, once I used chopsticks... it works in a pinch)

I mean, if you don’t have a tray, I’ve even used a cake tin before. Bit awkward, but hey, it cooks all right.

How to Store (Not That We Ever Get That Far...)

Store leftovers in an airtight tub in the fridge for up to 3 days—but, genuinely, it never lasts more than a day at my place. Oh, and I like it even colder, the next day, which might be weird but give it a shot. You can reheat in the microwave; put a splash of water so it doesn’t get dry.

How I Like To Serve It Up (Feel Free to Copy)

Usually, I serve this in the biggest bowl I’ve got (yes, presentation does matter a bit). I scatter more herbs on top and sometimes some toasted almonds if I remember to buy them. My younger brother claims it’s a crime not to add heaps of Greek yogurt on the side, so, up to you! And if it’s Friday night, I sometimes serve it with grilled halloumi or a quick green salad (linking my favorite here).

Funny Little Lessons I've Learned (Mostly the Hard Way)

I once tried to speed-roast at a higher temp—burned the sweet potatoes to something resembling charcoal. Don’t do what I did. 220C max is plenty.
If you skip fluffing the couscous, you’ll regret it—it ends up like a sandy block, not what you want. Take a minute and fork it through.
Leaving the veg to cool for a few before mixing makes it taste even better, kinda soaks in the flavors more. (Unless you’re starving, then toss it all together hot. No judgment!)

Honestly Asked Questions (from Friends and Group Chats…)

Can I make this ahead of time?: Oh, definitely! Honestly, I think this tastes even better the next day, after the flavors meld a bit. Just store in the fridge, reheat gently, and don’t skip that extra splash of stock if it’s looking dry.
Can I use pearl couscous instead?: Yeah, totally. Just cook it separately according to the packet, since it doesn’t soak up liquid quite like regular couscous. The texture’s a bit chewier, but some folks prefer it. (Actually, I do when I want to feel fancy.)
It looks like a lot of veg—can I halve this?: For sure, just scale it down, but I’d keep an eye on it in the oven because smaller batches cook a bit faster. Or, just make the full lot and freeze some (future you will thank you).
Do I have to peel the veggies?: Not at all. I often leave the skin on everything except sweet potatoes. I reckon it adds a bit more bite—and less work means more tea breaks.

Any other random queries? Honestly, DM or ping me—I love talking food, sometimes more than actually cooking it.

Moroccan Couscous with Roast Vegetables