This easy Moroccan couscous with spinach, capers, and chickpeas is perfect for a quick, healthy meal. It's packed with nutrients and vibrant flavours and is topped with a zesty lemon vinaigrette. Ideal for busy weeknights or a light lunch!
You'll also love my gyro salad, Mediterranean rice salad, chickpea salad, and this feta and watermelon salad.
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⭐️ Why this recipe works
- Balanced Flavours: The combination of sweet, sundried tomatoes, tangy capers, and fresh spinach creates a well-rounded flavour profile.
- Nutritious Ingredients: Packed with vegetables, chickpeas, and whole grains, this dish is healthy and satisfying.
- Quick and Easy: Ready in under 30 minutes, it's perfect for a weeknight meal.
- Versatile: Can be served hot or cold, making it suitable for any season.
- Customisable: Easily adaptable with different vegetables or proteins to suit dietary preferences.
🧾 Ingredients overview
- Couscous: Forms the base of the dish, providing a light and fluffy texture.
- Vegetable broth: Adds flavour to the couscous while cooking.
- Fresh spinach: Adds colour and nutrients, wilts down to blend seamlessly.
- Capers: Introduce a tangy, salty flavour that enhances the overall taste.
- Sundried tomatoes: Provide a sweet, chewy texture that contrasts nicely.
- Chargrilled red peppers: Add a smoky flavour and vibrant colour.
- Chickpeas: Boost the protein content and add a hearty texture.
- Garlic: Infuses the dish with a robust, aromatic flavour.
- Olive oil: Used for sautéing and dressing, adds richness.
- Salt and pepper: Basic seasonings to enhance the flavours.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Moroccan CousCous recipe step-by-step
- Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, add the couscous, and cover. Let it sit for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Cook the Spinach: Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
- Add Remaining Vegetables: Stir in the capers, sundried tomatoes, chargrilled red peppers, and chickpeas. Cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked couscous to the pan with the vegetables and mix well to combine all the ingredients. Adjust seasoning if needed. Drizzle the lemon vinaigrette over the couscous mixture and toss to coat evenly. Serve hot or cold.
📖 Variations
- Protein: Add grilled chicken, lamb, or tofu for extra protein.
- Dressing: Replace lemon vinaigrette with a yogurt-based dressing for a creamier texture.
- Spices: Enhance the flavour with additional Moroccan spices like cumin, coriander, or turmeric.
- Dried Fruits: Add raisins or dried apricots for a sweet touch.
- Nuts: Sprinkle toasted almonds or pine nuts for a crunchy element.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Proper Couscous Hydration: Use a fine-mesh sieve to rinse the couscous under cold water before cooking to remove excess starch and prevent clumping.
- Marinating Chickpeas: Marinate the chickpeas in olive oil, garlic, and spices for 30 minutes before cooking to infuse them with more flavour.
- Charring Peppers: For extra smoky flavour, char the red peppers on an open flame before slicing.
- Vegetable Technique: Blanch harder vegetables like carrots before sautéing to ensure they cook evenly without becoming mushy.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled couscous in an airtight container in the fridge for up to 4 days.
- Reheat: To reheat, microwave individual portions on medium power for 2-3 minutes, or reheat in a pan over low heat until warmed through. Add a splash of water or broth to prevent drying out.
❓Recipe FAQ's
Use the correct couscous-to-broth ratio and allow the couscous to steam off excess moisture uncovered after fluffing.
Yes, fresh tomatoes can be used, but they will alter the texture and flavour slightly. Consider roasting them for a deeper flavour.
Yes, add extra chickpeas, lentils, or a sprinkle of nuts like almonds or pine nuts for additional protein.
Looking for other salad recipes like this? Try these:
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Easy 30 Minute Moroccan CousCous
Ingredients
For the Couscous:
- 200 g (1 cup) couscous
- 240 ml (1 cup) vegetable broth
- 100 g (3 cups) fresh spinach, chopped
- 50 g (¼ cups) capers, rinsed
- 100 g (¾ cup) sundried tomatoes, chopped
- 2 chargrilled red peppers, sliced
- 400 g (14 oz) tin chickpeas
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- Salt and pepper to taste
For the Lemon Vinaigrette:
- 60 ml (¼ cup) extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Prepare the Couscous:
- In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, add the couscous, and cover. Let it sit for 5 minutes, then fluff with a fork.
Prepare the Vegetables:
- In a large pan, heat 2 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Stir in the capers, sundried tomatoes, chargrilled red peppers, and chickpeas. Cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.
Combine:
- Add the cooked couscous to the pan with the vegetables and mix well to combine all the ingredients. Adjust seasoning if needed.
- Prepare the Lemon Vinaigrette:
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until well emulsified.
Serve:
- Drizzle the lemon vinaigrette over the couscous mixture and toss to coat evenly.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestion: This couscous can be enjoyed warm or cold, making it versatile for any meal occasion.
- Customisation: Feel free to add other vegetables like roasted zucchini or eggplant for additional flavour and nutrition.
- Gluten-Free Option: Substitute couscous with quinoa for a gluten-free version of this recipe.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Matt
Hi,
Something has happened to this page in the past two weeks. I bookmarked it about two weeks—it looked delicious! It contained almonds and raisins and herbs (as described above on this page). No capers or roasted red peppers. Now there is an entirely different recipe here that does not match the text of your blog post. It’s still couscous, but completely different. I wanted the version with raisins and almonds—what gives?
Deborah Rainford
Hi Matt. I think you book marked the wrong page. This recipe has been the same for a few years. The recipe you're looking for is the lemony couscous salad with raisins, almonds and herbs. Here is the link you're looking for https://savvybites.co.uk/easy-lemony-herb-couscous-salad/
I hope this helps you. 🙂
Ryan
Simply delicious
Deborah Rainford
So happy you loved it! And thank you for taking the time to leave a comment. It's much appreciated.