Easy Roasted Chickpea Couscous You’ll Make on Repeat This vibrant, one-bowl couscous dish is the perfect balance of cosy and fresh — think roasted veg and crispy chickpeas, tossed with fluffy couscous infused with warming Moroccan spices. It’s finished with a creamy tahini drizzle and bright pops of pomegranate and herbs.
The best part? It’s seriously easy. You just roast the veg and chickpeas together, let the couscous steam in the spiced mix, toss it all in one bowl, and you’re done. It comes together in around 30 minutes, making it ideal for busy weeknights, easy lunches, or relaxed entertaining.
🥣 Moroccan-Spiced Couscous with Tahini Drizzle
Serves 4
Ingredients
For the roasted veg & chickpeas:
1 red onion, diced
1 red pepper, diced
1 small courgette, diced
1 x 400g jar chickpeas, drained (approx. 240g)
1 tbsp extra virgin olive oil
2 tbsp Nooch
Pinch of sea salt
For the couscous:
180g dried couscous
40g raisins
2 garlic cloves, finely grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp turmeric
½ tsp black pepper
½ tsp sea salt
2 tbsp lemon juice
1 tbsp extra virgin olive oil
300ml boiling water
To mix in:
1 large carrot, grated
15g fresh coriander, chopped
15g fresh parsley, chopped
10g fresh mint, chopped
For the tahini drizzle:
2 tbsp runny tahini
1 tbsp lemon juice
1 tsp maple syrup
1 small garlic clove, grated
Pinch of salt
2–4 tbsp cold water, to loosen
To finish:
40g toasted flaked almonds
60g pomegranate seeds
Extra herbs & lemon zest (optional)
🧑🍳 Method
1. Roast the veg & chickpeas
Preheat oven to 180°C (fan). Spread the onion, red pepper, courgette, and drained chickpeas on a baking tray. Drizzle with olive oil, sprinkle with salt, and roast for 20–25 minutes, until golden and slightly crisp.
2. Make the couscous
In a large heatproof bowl, add the dried couscous, raisins, garlic, all the spices, salt, lemon juice, and olive oil. Pour 300ml boiling water directly over everything. Cover tightly (with a plate or clingfilm) and let it steam for 10 minutes. Once done, fluff gently with a fork.
3. Combine
Add the grated carrot, chopped herbs, and roasted veg + chickpeas to the couscous. Mix well and season to taste.
4. Make the tahini drizzle
Whisk together tahini, lemon juice, maple syrup, garlic, and salt. Add cold water gradually until it becomes smooth and pourable.
5. Serve
Plate up the couscous and drizzle with tahini sauce. Finish with toasted almonds, pomegranate seeds, extra herbs, and a little lemon zest if you'd like.
BOSH! was created by Henry Firth & Ian Theasby
