Moroccan Spice Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Moroccan Spice Bowl is an invitation to a culinary journey, inspired by the warm and fragrant flavors of the Maghreb. At its base, pearl couscous or bulgur lightly seasoned with lemon provides a soft and tangy texture that supports the other components. This deliberate simplicity highlights the richness of the spices and the balance of flavors.
The chickpeas, roasted in the oven with ras el hanout, smoked paprika and a hint of sugar, offer a crunchy texture and a generous taste that is both spiced and subtly caramelized. Alongside them, roasted vegetables such as eggplant, zucchini and carrots bring vibrant colors and natural sweetness, enhanced by a light touch of cumin or coriander.
To complete the dish, a tahini-lemon sauce adds silky creaminess and a refreshing tang. The addition of white miso deepens the umami notes and contrasts beautifully with the brightness of the lemon. This simple sauce ties all the elements together into a harmonious whole, both indulgent and balanced.
The finishing touch comes from jewel-like pomegranate seeds, toasted pine nuts and a few sprigs of fresh cilantro. A small handful of arugula or young greens adds even more freshness and contrast. The result is a complete, nourishing and refined bowl that captures the warmth and conviviality of contemporary Moroccan cuisine.
Moroccan Spice Bowl
Ingredients
Lemon base
- 150 g pearl couscous or bulgur
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 pinch salt
Roasted chickpeas with ras el hanout
- 200 g cooked chickpeas drained and dried
- 1 tablespoon olive oil
- 2 teaspoons ras el hanout
- 1 teaspoon smoked paprika or cumin
- 1/2 teaspoon powdered sugar or maple syrup
- 1 pinch salt and pepper
Roasted vegetables
- 1 small eggplant diced
- 1 zucchini cut into half-moons
- 2 carrots cut into sticks
- 1 tablespoon olive oil
- 1 pinch salt and pepper
- 1 teaspoon ground cumin or coriander optional
Tahini-lemon sauce
- 2 tablespoons tahini
- 1 tablespoon white miso
- 2 tablespoons lemon juice
- 2 to 3 tablespoons warm water as needed for texture
- 1 small garlic clove grated
- 1/2 teaspoon ground cumin or coriander optional
- 1 pinch salt
Finish
- 2 tablespoons pomegranate seeds
- 1 tablespoon toasted pine nuts
- A few fresh cilantro leaves
- 1 small handful arugula young shoots or fresh spinach
Instructions
- Preheat the oven to 200 °C.
- Cook the base if using pearl couscous: cook according to package instructions, drain if needed, then season with lemon juice, olive oil, and a pinch of salt.
- Cook the base if using bulgur: place in a heatproof bowl, add twice its volume of boiling salted water, cover and let sit for 20–25 minutes. Fluff with a fork, then season with lemon juice, olive oil, and a pinch of salt. Note: always check the method on your package, as some precooked bulgur may vary slightly in timing.
- Prepare the chickpeas: toss the chickpeas with olive oil, ras el hanout, smoked paprika or cumin, sugar or maple syrup, salt and pepper. Spread on a baking tray.
- Prepare the vegetables: toss the eggplant, zucchini, and carrots with olive oil, salt, pepper and optionally a pinch of cumin or coriander. Spread on another baking tray.
- Roast together: bake both trays at the same time for 20 minutes, stirring halfway through. The vegetables should be golden and tender, the chickpeas crispy. If needed, roast the chickpeas for 5 minutes longer after removing the vegetables.
- Make the sauce: mix the tahini, lemon juice, garlic and salt. Gradually add the water until smooth and creamy.
- Assemble the bowls: divide the base (couscous or bulgur) into two bowls. Add the roasted chickpeas and vegetables. Add a small handful of arugula, young shoots or spinach. Drizzle with the tahini-lemon sauce.
- Finish: sprinkle with pomegranate seeds, toasted pine nuts and fresh cilantro. Serve immediately.
A recipe proposed by Maison Marmite
