Easy 30 Minute Moroccan CousCous

Couscous salad with Moroccan spices and spinach in a bowl.

Easy 30 Minute Moroccan CousCous

This vibrant Moroccan couscous is a blend of fresh spinach, tangy capers, sweet sundried tomatoes, smoky chargrilled red peppers, and hearty chickpeas. Paired with a zesty lemon vinaigrette, this dish is perfect for a nutritious and satisfying meal.

5 from 3 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Deborah Rainford

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

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