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“This is very flavorful. I got to use kale and mint from our garden. I’ve made it at least twice so far.”
This Moroccan-Inspired Nourish Bowl is so delicious with its warm flavor and spicy dressing. It’s so easy to put together and has minimal dishes, which is perfect for a feel-good midweek dinner! The oven does most of the work, and then you just have to rehydrate the couscous by adding boiling water to it. Seriously, the ratio of effort to taste here is quite incredible!
Of course, the nutrition is not forgotten, with each serving posting 25 g of protein, 22 g of fiber, and a whopping 10 mg of iron. The anti-inflammatory spices and 12 unique plants not only make for a delicious meal, but also contribute to gut health, a win all around! If you love bowl meals, try my high-protein tofu poke bowl meal-prep, baked harvest salad, or Mediterranean potato tzatziki bowl next.
Why I Love This Recipe
- Flavorful and satisfying: This bowl combines the rich flavors of Moroccan cuisine with the freshness of vegetables and herbs.
- Iron-rich: With 10 mg of iron per serving and a good dose of vitamin C, it’s perfect for boosting your iron intake.
- High in fiber: Packed with 22 g of fiber, it aids in digestion and improving microbiome health.
- Nutrient-dense: A beautiful mix of vitamins and minerals, supporting overall health.
- Easy and quick: Simple steps and under 30 minutes to prepare, ideal for a busy day!
Ingredient Notes
- Chickpeas: High in protein and fiber, chickpeas are a great base for this nourish bowl. To save time, you can use canned or pre-cooked ones.
- Kale: A superfood loaded with vitamins K, A, and C, kale gives the dish a fresh, crunchy texture. It can be replaced by any greens of choice, such as baby spinach or mesclun.
- Whole wheat couscous: The easiest way to cook wholegrain, just cover with boiling water and it’s done in 5 minutes! Substitute with quinoa or brown rice for a gluten-free option.
- Tahini: This sesame seed paste not only thickens the sauce but adds a creamy texture and a dose of healthy fats, and calcium.
- Harissa: This North African chili paste provides a spicy kick; adjust the amount based on your preference for heat.
How to Make This Recipe (Summary)
Start by preheating your oven. Toss the chickpeas and veggies with oil and spices and bake until golden. Prepare the couscous and massage the kale to soften it. Blend the ingredients for the creamy sauce. Assemble the bowls by layering the ingredients and drizzling with sauce. View recipe card below for detailed instructions.
Variations and Tips
- Protein boost: This recipe contains 25 g of protein per serving. To increase this number, you can replace the chickpeas with small tofu or tempeh chunks.
- Gluten-free option: Replace couscous with quinoa.
- Extra veggies: Mix in roasted sweet potatoes or zucchini for more variety and color.
- Spices: Use a ras el hanout spice mix instead of the turmeric, cumin, and paprika combo as an alternative.
- Meal prep friendly: Prepare in advance and store in the fridge for a grab-and-go meal.
- Similar Meals: If you like this one you might want to check my Couscous Pomegranate Salad, or Moroccan Spiced Pearl Couscous Salad with Tahini Dressing, Pearl Couscous & Roasted Veggies Meal Prep.
Why You’ll Love This Moroccan-Style Nourish Bowl TLDR
- Nutrient-packed
- Quick & easy
- Versatile
- Bursting with flavor
- Visually appealing
Moroccan-Inspired Nourish Bowl
This Moroccan-Inspired Nourish Bowl is flavorful and easy to make, ideal for a quick midweek meal. The oven handles most tasks and the taste payoff for the effort is impressive!
Ingredients
- 1.5 cup (245 g) cooked chickpeas - cooked
- 2 cups (200 g) cauliflower - chopped into florets
- 2 carrots - peeled, and chopped
- 1 red bell pepper - sliced
- 1 tbsp (15 ml ) olive oil - divide
- 1 tsp (3 g) ground turmeric
- ½ tsp (1 g) ground cumin
- 1 tsp (2 g) smoked paprika
- ½ cup (82 g) whole wheat couscous - dry
- 2 tbsp (18 g) raisins
- 2 cups (42 g) kale - stem removed and finely chopped
- 5 almonds - chopped
- ¼ cup (12 g) fresh mint - finely chopped
- Salt and pepper - to taste
Creamy Harissa Sauce
- 1 tbsp (15 g) harissa paste
- 2 tbsp (30 g) tahini
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- 1 garlic cloves - peeled
- 1 tsp maple syrup
Instructions
- Preheat the oven to 390 °F.
- In a large bowl, combine the chickpeas, cauliflower, carrots, capsicum, 2½ tsp of olive oil, turmeric, cumin, paprika, and a pinch of salt and pepper. Transfer onto a baking tray, and bake on the middle rack of the oven for 25 minutes.
- Combine the couscous and raisin in a heat safe contairner. Add 2/3 cup of boiling water, mix, and cover the bowl. Let it rehydrate for 5 minutes, remove the lid, and fluff the couscous with a fork.
- Add a pinch of salt and the remaining olive oil to the kale, and massage with your hands for a minute. The kale will change texture and color, becoming darker and softer.
- In a small blender add the harissa paste, lemon juice, tahini, water, garlic and maple syrup. Blend until smooth (see notes).
- To build, divide in two bowls the roasted veggies, couscous, and kale. Top with almonds, mint, creamy harissa sauce, and a dash of salt and enjoy!
Notes
No blender: if you don’t have a small blender on hand (or don’t want to do extra dishes!), you can mince the garlic as finely as possible and whisk the dressing together in a bowl using a fork.
Video
Nutrition Information
Per Serving/Portion
Calories: 656 kcalCarbohydrates: 98 gProtein: 25 gFat: 22 gSodium: 242 mgFiber: 22 gVitamin A: 690 IUVitamin C: 191 mgCalcium: 291 mgIron: 10 mg
FAQ
Can I make this bowl ahead of time?
Yes, it’s perfect for meal prep. Just store the components separately and assemble them before serving.
How can I layer this in a jar for meal prep?
Wait until everything has cooled completely, then layer in this order: dressing on the bottom, couscous, roasted veggies and chickpeas, kale on top, and nuts last so they stay crunchy.
Is this recipe suitable for a gluten-free diet?
Yes, replace the couscous with quinoa for a gluten-free option. A reader, KT, cooks her quinoa with golden raisins for a little extra sweetness, which works beautifully here.
How can I make this nut-free?
Skip the almonds or use seeds like pumpkin or sunflower instead.
What can I use instead of tahini in the dressing?
You can try blending some soaked sunflower seeds for a similar creamy texture. You’ll need something creamy to hold the dressing together, so it’s worth swapping rather than skipping.
What can I roast instead of bell pepper or other nightshades?
Zucchini is delicious here, but really any veggie you like to roast will work well with these Moroccan spices.
What can I use instead of kale in summer?
Any greens you like work here. Salad leaves like arugula or spinach are lovely in warmer months.
Are there any options for making it less spicy?
Reduce the harissa or replace it with a mild sauce to lower the heat.
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This is very flavorful. I got to use kale and mint from our garden. I’ve made it at least twice so far.
Wow Letha, I can imagine it would be even better with home grown kale and mint 😍 Thank you so much for sharing!
I love this bowl! Without couscous, I just cook quinoa or rice along with golden raisins. Mercy.
Love this idea, thank you for sharing KT 💚
What is the calorie count?
Click “nutritional information” under the recipe instruction to unveil, we keep them hidden as numbers do not serve everyone 🙂
It looks so delicious , how can I layer it in a jar?
Hi Muna, what a lovely idea! If you want to layer it in a jar, make sure everything has completely cooled down, then I’d follow this order: sauce, couscous, roasted veggies and chickpeas, kale, and nuts. Hope you love it!
My family loved this!
So happy to hear that, thank you for sharing Nisa 💚
I followed recipe as is and is an interesting meal with good flavor and textures and high nutritional profile. I’d make again.
Thank you for sharing Letha 💚
What can I use in stead of Kale in summer?
Any greens you like, some salad leaves would be lovely 😊
Made this for the first time and it was delicious! Can’t wait for leftovers tomorrow. Question, do you have any suggestions if I want to replace the pepper with a non-nightshade veggie? Thanks!
I’m so happy you enjoyed it! Zucchinis would also be delicious in this, but really any veggie that you like to roast will go well with these spices 💚
Thank you for sharing this recipe!
Thanks Claudia, hope you loved it!