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A large plate of Moroccan couscous with roast veggies and drizzled with a tahini dressing.

Moroccan Couscous With Roasted Veg And Tahini Dressing

Crissy
Moroccan couscous with roasted veg and tahini dressing is a healthy and affordable vegetarian-friendly meal that is bursting with color and Mediterranean flavors. This easy couscous recipe combines plenty of roast veg seasoned with cumin and garlic and laid on a bed of couscous.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Africa, Middle East, Moroccan
Servings 4 main servings
Calories 558 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Plate or tray
  • A kitchen towel or foil
  • Large baking tray
  • Oven
  • Small bowl
  • Whisk

Ingredients
  

For the roast veggies

  • 1 medium zucchini
  • 1 small eggplant
  • 1 large red bell pepper
  • 3 small carrots
  • 1 medium-sized red onion
  • 1 medium-sized white onion
  • 1 heaped teaspoon of ground cumin
  • ½ teaspoon of white pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of salt
  • 4 tablespoons of Extra virgin olive oil

For the couscous

  • 1 & 1/3 cups of dry couscous we used instant couscous
  • 2-3 cups of vegetable stock
  • 1 teaspoon of ground turmeric
  • 2 tablespoons of raisins
  • 2 tablespoons of dried apricots cut into small pieces
  • 14 oz / 400 grams of cooked chickpeas drained and rinsed

For the homemade tahini dressing

  • 1/3 cup of tahini paste
  • 1 lemon juiced
  • 2 tablespoons of honey
  • Water ~3-6 tablespoons 1.5-3 fl oz. / 45-90 ml
  • Salt to taste

Instructions
 

Step 1 - Prepare Roast Veggies

  • Preheat oven to 450°F/232°C.
    Oven temperature dial.
  • Cut your veg into bite-sized pieces and lay them onto a large baking tray.
    Pieces of raw vegetables are scattered on a large baking tray.
  • Pour the olive oil over the veg and cover them in the spices. Mix by hand to ensure veg are evenly covered.
    Mediterranean spices are added to a tray of raw vegetable pieces.
  • Add a good squeeze of lemon juice, season to taste with salt and pepper, and bake for 25 minutes. (if you want your veg to crisp up slightly, add them to the top shelf of the oven for the last few minutes of cooking.
    Roasted vegetables on a large metal tray.

Step 2 - Prepare the Couscous

  • Bring the vegetable stock to a boil. Take it off the heat and add one teaspoon of ground turmeric and stir.
    A large flat plate of couscous.
  • Pour the couscous into a large flat dish or tray and give the tray a little shake to even out the couscous. Add enough vegetable stock to completely cover the couscous.
    A large flat plate of couscous.
  • Cover with a kitchen towel or some aluminum foil and let rest for 5 minutes. The couscous will cook and expand to around double the size.
    Some couscous is covered by a large lid.
  • Add the raisins, chickpeas, and some freshly chopped parsley. Mix well and set aside for use later.
    Couscous in a bowl with some rasins and chickpeas.

Step 3 - Make Tahini Dressing

  • Add tahini paste, lemon juice, and honey to a small bowl and whisk. Slowly add water until creamy and it reaches the desired consistency. Add a little salt to taste.
    Tahini mixed in a small bowl.

Video

Notes

Note: we used instant couscous which is the most common found in countries like the US and UK. If you’re using traditional couscous see our notes below on “how to cook couscous.”
Keyword Couscous, healthy, Moroccan, Roasted vegetables, Tahini, Vegetarian