Moroccan-Inspired Nourish Bowl

Author: Sarah Cobacho

Published: September 4, 2023

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Moroccan-inspired nourish bowl with a creamy sauce drizzled on top, next to golden cutlery on a yellow napkin.

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!

Sarah Cobacho serving a Moroccan-inspired nourish bowl filled with colorful vegetables and grains.

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!
Vibrant ingredients for a Moroccan-inspired nourish bowl on a white surface.

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.

Couscous mixed with raisins in a glass bowl.
Freshly chopped kale in a wooden bowl.
Creamy sauce in a small ceramic bowl.
Oven tray with roasted vegetables and chickpeas for a Moroccan-inspired nourish bowl.

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 Pearl Couscous & Roasted Veggies Meal Prep.
Moroccan-inspired nourish bowl served in a ceramic bowl on a white table.

Why You’ll Love This Moroccan-Style Nourish Bowl TLDR

  • Nutrient-packed
  • Quick & easy
  • Versatile
  • Bursting with flavor
  • Visually appealing
Moroccan-inspired nourish bowl with a creamy sauce drizzled on top, next to golden cutlery on a yellow napkin.

Moroccan-Inspired Nourish Bowl

4.9 from 16 votes
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!
Sarah Cobacho (plantbaes.com)
Total Time40 minutes

Video

Servings 2

Ingredients

  • 1.5 cup chickpeas (cooked)
  • 2 cups cauliflower (chopped into florets)
  • 2 carrots (peeled, and chopped )
  • 1 red bell pepper (capsicum) (sliced)
  • 1 tbsp olive oil (divide)
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup wholemeal couscous (dry)
  • 2 tbsp raisins
  • 2 cups kale (stem removed and finely chopped)
  • 5 almonds (chopped)
  • ¼ cup fresh mint (finely chopped)
  • salt and pepper to taste

Creamy Harissa Sauce

  • 1 tbsp harissa paste
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove (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.

Per Serving

Calories 656kcalCarbohydrates 98gProtein 25gFat 22gSodium 242mgFiber 22gVitamin A 690IUVitamin C 191mgCalcium 291mgIron 10mg
COURSE Bowl
CUISINE Moroccan-Inspired
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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.

Is this recipe suitable for a gluten-free diet?

Replace the couscous with quinoa for a gluten-free option.

How can I make this nut-free?

Skip the almonds or use seeds like pumpkin or sunflower instead.

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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17 Comments

  1. Great flavors! The contrast between the savory roasted veggies, couscous with raisins, and almonds and fresh herbs was yummy. I did cook the couscous with veg broth and added a little lemon juice at the end. The harissa tahini sauce is AMAZING – could eat it on anything!4 stars

    1. Hey Jaana, thank you for the amazing feedback! Love the idea of cooking the couscous in broth to add extra flavour 😍

  2. I absolutely love this Moroccan style nourish bowl. Its colourful and very tasty. I make this on a regular basis as so nice.5 stars

  3. I just love Sarah’s recipes. Easy to follow, and very, very tasty. This Moroccan Style Nourish Bowl will be one of my fav dishes to cook in a hurry. Tasty, savory and filling. I just swapped the dreaded kale with pointed cabbage… Sorry .. I just cant stand Kale 🙂5 stars

  4. Made it tonight, and we loved it! Added some diced dried figs to the couscous since I had them. Made 8 servings and had to use a little more olive oil and spices. Roasted vegetables came out perfectly crisp tender. Tasted delicious and was hearty and filling. Thanks for the great recipe.5 stars

    1. I’m so happy you liked it! Dried figs sounds like a delicious addition, I’ll have to try that next 🙂

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