Moroccan Couscous Bowl With Roasted Root Veggies

While healthy meals can sometimes feel like a drag, a few tricks can ensure that you are always prepared to serve the most delicious, filling and nourishing meals available anywhere! One of those would be to always have roasting veggies in your fridge – or if you can grow them yourself, even better! When it comes to dry ingredients, couscous grains, whole grain pasta and brown rice are both items that can set up the majority of dishes. With this wholesome dish, you get all of that with just a bit of prep, and the Moroccan flavours will definitely not disappoint.

Serves 2 | Under 45 Minutes 


  • 120g parnsips, cut into even-sized chunks
  • 300g heritage carrots, cut into even-sized chunks
  • 1.5 tbsp oil
  • 1 tsp garlic granules
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • Sea salt and freshly ground pepper
  • 2 preserved leon slices, to serve

For the couscous 

  • 160g couscous
  • 2 tbsp extra virgin olive oil
  • A handful of mint, leaves roughly chopped
  • A handful of coriander, leaves roughly chopped and stems finely chopped
  • 4 pitted Medjool dates, roughly chopped
  • 4 tbsp pomegranate seeds
  • A handful of baby spinach, finely chopped
  • 1 tbsp lemon juice

For the crispy chickpeas 

  • 200g tinned chickpeas, rinsed, drained and patted dry with kitchen paper
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic granules
  • 1 tbsp olive oil
  • 1/4 tsp salt

For the hummus 

  • 200g tinned chickpeas, rinsed and drained
  • 1 tsp tahini
  • Juice of 1 lemon
  • 1 tsp extra virgin olive oil


  1. Preheat the oven to 180º C (160º C fan, gas 4). Put the root vegetables in a small roasting tin and toss with the oil, garlic granules and spices. Season with salt and pepper, and roast for 30-35 minutes until tinged golden brown and cooked through.
  2. Put the couscous in a bowl with 1 tbsp of the oil and stir to coat all the couscous granules. Cover with hot water, then cover immediately with cling film. Leave for 10 minutes to absorb the water. Fluff up with a fork. Stir in the herbs, dates, pomegranate seeds and spinach. Whisk the remaining oil with the lemon juice and stir through the couscous. Season to taste with salt and pepper.
  3. To make the crispy chickpeas, put the chickpeas in a bowl and toss them in the cumin and garlic granules. Heat the oil in a saucepan over medium heat and add the chickpeas, then cook till crispy. Sprinkle with the salt.
  4. To make the hummus, put all the ingredient into a bullet blender or mini blender  and add 2-3 tbsp water. Process until smooth, adding a splash more water if needed. Season to taste.
  5. To serve, spoon the couscous into two bowls and top with the root vegetables, hummus and crispy chickpeas. Serve with 2 preserved lemon slices to finish.

This Moroccan Couscous Bowl Recipe

Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.6

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