Moroccan Spiced Rainbow Couscous

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Folks, we need to speak about this delicious, colourful, gorgeous Moroccan Rainbow Couscous!

It’s an awesome fusion of flavours and textures with a North African flair, and with a harmonious blend of spices, fruits, vegetables and herbs, it not only promises to be a showstopper at your dining table, but it’s also nutritious (and ticks all the boxes for vegans too). The aroma alone will have your taste buds doing a happy dance.

And how good is couscous? It’s magic in a bowl – just add boiling water and watch it fluff up in minutes. Mix it with the spiced veggies, top it all off with toasted almonds and juicy pomegranate arils, and voila! You’ve got yourself a masterpiece.

I’m really proud of this dish – it’s perfect for if you’re hosting a dinner party, have been asked to ‘bring a plate’, or are just craving something exotic for dinner. It also plays beautifully as a side with chicken or fish, or portion it out for lunch time meal prep, done delicious.

Versatile and fun, this Moroccan Spiced Rainbow Couscous isn’t just a feast for the eyes – it’s a party for your taste buds too.

Enjoy with gusto,

Moroccan Spiced Rainbow Couscous

Indulge in the vibrant flavours of North Africa with colourful veggies, aromatic spices, and wholesome goodness. The perfect vegan/vegetarian main, or an accompanying side for chicken or fish.
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • ½ red capsicum diced
  • ½ red onion diced
  • ½ zucchini diced
  • 2 + 1 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 2 cloves garlic minced
  • 3 tablespoons lemon juice
  • cups boiling water
  • 1 cup couscous
  • 400g tin chickpeas drained and rinsed
  • ½ cup sultanas
  • 1 bunch coriander chopped
  • 1 bunch parsley chopped
  • ¼ cup flaked almonds
  • ¼ cup pomegranate arils
  • Salt and pepper to taste
  • Fresh mint sprigs to garnish


  • Preheat oven to 180℃. In a large bowl combine the capsicum, onion and zucchini with the olive oil and season well with salt and pepper. Place the vegetables in a single layer on a baking tray and bake until cooked through, approximately 15-20 minutes.
  • While the vegetables are cooking, in a separate bowl or jug, combine the cumin, ground coriander, cinnamon, turmeric, garlic, lemon juice and boiling water. Place the dried couscous in a large bowl and pour the spiced water mixture over the top. Cover and allow to stand for 10-15 minutes or until the couscous is soaked and has absorbed the water. Allow to cool slightly before fluffing the couscous mixture with a fork.
  • Next, add the roasted vegetables, chickpeas, sultanas, coriander and parsley and toss well to combine all ingredients evenly. 
  • Finally, transfer the mixture to a serving plate or bowl and top with the flaked almonds and pomegranate arils. Season well with salt and pepper and garnish with fresh mint. Serve immediately and enjoy!
Author: Jaimie A
Course: dinner, Entertaining, Salad, Side Dish
Cuisine: Moroccan

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