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White bowl with Moroccan vegan grain bowl with greens, olives, carrots and grains on a white wooden background with red sauce on the side.

Moroccan Vegan Grain Bowl

roasted fennel, carrots, couscous, harissa

STARS

This gorgeous grain bowl is abounding in North African flavors, from the roasted fennel and rainbow carrots tossed in traditional ras el hanout spices, to the spicy harissa vinaigrette served on the side. Simply toss our tasty mix of couscous, currants, legumes, and arugula with dressing, sprinkle with sunflower and pumpkin seeds, and get ready to savor a taste of Marrakesh.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Bowl

  • 1 cup green lentils, cooked and drained
  • 1½ cups Israeli couscous, cooked and drained
  • ½ pound rainbow carrots, sliced ¼-inch thick
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 teaspoon ras el hanout seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons dried currants
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • ¼ cup fresh mint, chopped
  • 2 cups arugula
  • ⅓ cup mixed pitted olives
  • 1 tablespoon of each toasted sunflower seeds, pine nuts, and pumpkin seeds
  • Salt and black pepper, to taste 

Spicy Harissa Vinaigrette (optional)

  • 1 tablespoon harissa paste
  • 2 teaspoons orange zest
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard
  • 1½ tablespoons sherry vinegar
  • 1½ tablespoons orange juice
  • ½ teaspoon sugar
  • 2 tablespoons cilantro
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 4 tablespoons olive oil
  • Salt and pepper to taste
Directions
1
Preheat the oven to 350°F.
2
Cook couscous and lentils according to package instructions; drain and return to their pots.
3
Add the carrots and fennel to a rimmed baking sheet, sprinkle with ras el hanout seasoning and drizzle with olive oil; toss to coat well and spread into an even layer. Roast until tender, about 6 to 8 minutes.
4
Place currants in a small bowl and cover with warm water; soak for 5 minutes, then drain
5
Whisk all vinaigrette ingredients in a small bowl and season to taste.
6
Divide the lentils, couscous, carrots, fennel, currants, chickpeas, mint, and arugula between 4 serving bowls and scatter olives, seeds, and pine nuts on top. Drizzle with harissa dressing and serve.

Moroccan Vegan Grain Bowl

roasted fennel, carrots, couscous, harissa

STARS

This gorgeous grain bowl is abounding in North African flavors, from the roasted fennel and rainbow carrots tossed in traditional ras el hanout spices, to the spicy harissa vinaigrette served on the side. Simply toss our tasty mix of couscous, currants, legumes, and arugula with dressing, sprinkle with sunflower and pumpkin seeds, and get ready to savor a taste of Marrakesh.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Bowl

  • 1 cup green lentils, cooked and drained
  • 1½ cups Israeli couscous, cooked and drained
  • ½ pound rainbow carrots, sliced ¼-inch thick
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 teaspoon ras el hanout seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons dried currants
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • ¼ cup fresh mint, chopped
  • 2 cups arugula
  • ⅓ cup mixed pitted olives
  • 1 tablespoon of each toasted sunflower seeds, pine nuts, and pumpkin seeds
  • Salt and black pepper, to taste 

Spicy Harissa Vinaigrette (optional)

  • 1 tablespoon harissa paste
  • 2 teaspoons orange zest
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard
  • 1½ tablespoons sherry vinegar
  • 1½ tablespoons orange juice
  • ½ teaspoon sugar
  • 2 tablespoons cilantro
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 4 tablespoons olive oil
  • Salt and pepper to taste

Directions

1
Preheat the oven to 350°F.
2
Cook couscous and lentils according to package instructions; drain and return to their pots.
3
Add the carrots and fennel to a rimmed baking sheet, sprinkle with ras el hanout seasoning and drizzle with olive oil; toss to coat well and spread into an even layer. Roast until tender, about 6 to 8 minutes.
4
Place currants in a small bowl and cover with warm water; soak for 5 minutes, then drain
5
Whisk all vinaigrette ingredients in a small bowl and season to taste.
6
Divide the lentils, couscous, carrots, fennel, currants, chickpeas, mint, and arugula between 4 serving bowls and scatter olives, seeds, and pine nuts on top. Drizzle with harissa dressing and serve.