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Morrocon Couscous with Roasted vegetables (serves 7)


  • 1large red bell pepper, cored and diced
  • 2medium carrots, halved through length and sliced fairly thin
  • 1small red onion, diced into 1-inch chunks
  • 1medium zucchini, halved through the length and sliced
  • 4Tbsp olive oil, divided
  • 2Tbsp fresh lemon juice
  • 2tsp minced garlic (2 cloves)
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp ground cinnamon
  • Salt
  • 1 1/3cups dry couscous
  • 1(14.5 oz) can low-sodium chicken broth
  • 1/2tsp turmeric
  • 1/2cup raisins
  • 1(14 oz) can chick peas, drained and rinsed
  • 1/2cup slivered almonds, toasted
  • 3Tbsp minced fresh cilantro
  • 2Tbsp minced fresh mint



  1. Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
  1. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
  2. Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
  3. While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
  4. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
  5. Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.