Moroccan Couscous
Fluffy couscous topped with roasted vegetables, chickpeas, herbs, and lemon.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Roast vegetables with ras el hanout.
- 2
Steam couscous with hot stock.
- 3
Fluff couscous with a fork.
- 4
Top with vegetables, chickpeas, herbs, and lemon.
Cook notes
Tips
Fluff couscous gently to avoid clumps.
Add lemon just before serving.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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