Moroccan Couscous Bowl with Chickpeas and Mint Yogurt

About This Recipe

Couscous is the everyday grain of Moroccan cooking, traditionally steamed multiple times over a simmering stew in a couscoussier, though the quick-cooking version most people use at home just needs to be steeped in hot liquid. This bowl builds a full lunch around that steamed couscous, seasoned with the warm spice blend — cumin, cinnamon, ginger — that defines so much Moroccan cooking, topped with roasted vegetables, spiced chickpeas, and a cooling mint yogurt to balance the warmth of the spices.\n\nThe technique that keeps couscous fluffy rather than clumpy is fluffing it with a fork (or traditionally, your fingers rubbed with a little oil) partway through steeping, which breaks up any clumps before they set. A final drizzle of olive oil worked through the grains right before serving keeps every grain separate and glossy.\n\nServe warm, with the mint yogurt spooned over just before eating so it stays cool and doesn't get absorbed into the grains too early.

Ingredients

Serves 4

• 1.5 cupscouscous
• 1.75 cupshot vegetable stock
• 3 tbspolive oil(divided)
• 1 can (15oz)chickpeas(drained and patted dry)
• 1 tspground cumin
• 0.5 tspground cinnamon
• 0.5 tspground ginger
• 1zucchini(cubed)
• 1carrot(cubed)
• 1 cupGreek yogurt
• 0.25 cupfresh mint(chopped)
• 1 tbsplemon juice
• 0.25 cuptoasted almonds(sliced)

Instructions

1. 1

   Roast the vegetables and chickpeas

   Preheat oven to 425°F (220°C). Toss zucchini, carrot and chickpeas with 2 tbsp olive oil, cumin, cinnamon, ginger and a pinch of salt. Roast 20-25 minutes, stirring once, until tender and lightly browned.

2. 2

   Steep the couscous

   Place couscous in a heatproof bowl, pour hot stock over it, cover tightly with plastic wrap or a plate, and let sit 5-7 minutes.

3. 3

   Fluff

   Fluff the couscous thoroughly with a fork, breaking up any clumps, then drizzle with remaining olive oil and fluff again until every grain is separate and glossy.

   Fluff in two passes rather than one — a quick fork-through right after steeping, then a second pass after the oil goes in, gets the grains fully separated.

4. 4

   Make the mint yogurt

   Stir yogurt, mint, lemon juice and a pinch of salt together in a small bowl.

5. 5

   Assemble

   Divide couscous among bowls, top with roasted vegetables and chickpeas, scatter with toasted almonds, and finish with a generous drizzle of mint yogurt.

Variations

• •

  Add dried apricots or raisins to the roasting vegetables for a sweet note common in Moroccan tagines.

• •

  Swap chickpeas for shredded roasted chicken for a heartier, protein-forward bowl.

• •

  Use harissa instead of the mint yogurt for a spicier, more traditional Moroccan finish.

Storage

Refrigerate couscous, roasted vegetables and mint yogurt in separate containers for up to 4 days. Reheat the couscous and vegetables gently, then top with cold yogurt fresh from the fridge.

Frequently Asked Questions