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Couscous with grilled vegetables

Couscous with grilled vegetables

Recipe in collaboration with Esther Samson 

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 2-4 servings


Delicious and nutritious, this North African-inspired couscous will delight palates in search of the exotic. Fragrant with ras-el-hanout spices, this dish is enhanced by the final touch of Marrakech Lemon Sauce, from our Sauce Accent Collection. Vegetarian, this recipe proves that it's possible to have an explosion of flavours even without meat!



  • 750 ml (3 cups) couscous cooked according to manufacturer's instructions
  • 1 red bell pepper, chopped
  • 1 zucchini, cut into 5mm slices
  • 1 red onion, finely chopped
  • 250 ml (1 cup) canned chickpeas, drained, rinsed and drained
  • 15 ml (1 tablespoon) ras-el-hanout spices. Substitution: 1 tsp cumin powder, 1 tsp coriander powder, ¼ tsp ground cinnamon, ¼ tsp salt
  • A drizzle of Maison Orphée's extra-virgin olive oil
  • 45 ml (3 tablespoons) currants
  • Marrakech Lemon Accent Sauce from Maison Orphée, for garnishing
  • Fresh parsley, for garnish
  • Slivered almonds, for garnish


  1. Preheat oven to 425°F (220°C).
  2. Spread the peppers, zucchini, onions and chickpeas on a baking sheet. Add ras-el-hanout spices and a drizzle of olive oil. Season with salt and pepper and mix well. Bake for 15-20 minutes.
  3. Mix the couscous with the raisins and the vegetable and chickpea mix. Top with Marrakesh Lemon Accent Sauce, parsley and almonds.

Enjoy this couscous dish piping hot for a comforting meal, or savour it cool. And here's a pro tip: keep the bottle of Marrakesh Lemon Accent Sauce on the table for an extra burst of flavour whenever you desire!


Photo credits: Pub Photo

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