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Marrakech Bowl

20 Minute Marrakech Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 20 minutes



  • 1⁄2 Red Bell Pepper, diced

  • 1 Carrot, halved lengthwise, sliced thin

  • 1⁄2 Red Onion, cut into 1-inch chunks

  • 1 Courgette, halved lengthwise, sliced thin

  • 2 Tablespoons Olive Oil, divided

  • 1 Tablespoon Fresh Lemon Juice

  • 1 Garlic Clove, minced

  • 1⁄2 Teaspoon Ground Cumin

  • 1⁄2 Teaspoon Ground Coriander

  • 1⁄2 Teaspoon Ground Cinnamon

  • 450g Dry Couscous

  • 400g x Can Chickpeas, drained and rinsed

  • 440ml Veg Broth

  • 1⁄2 Teaspoon Turmeric

  • 50g Raisins

Optional extras for on top

  • 50g Slivered Almonds, toasted

  • 1 Handful Coriander

  • 1 Tablespoon Fresh Mint


  1. Heat oven to 240°C. Put the chopped veg on a large non-stick oven tray, drizzle half the oil on top and season well. Roast in the oven for 20 mins.

  2. Meanwhile, in a small bowl mix together the remaining olive oil, lemon juice, garlic, cumin, cinnamon, coriander and season with a pinch of salt, set aside.

  3. Next add the broth and turmeric to a pot and bring to a boil. In a separate bowl, add the couscous and raisins, pour in the broth and cover with cling film, set aside for 5 mins.

  4. Finally, add the roasted veg, chickpeas, coriander, almonds, lemon, and mint to the couscous and toss well.

  5. Season to taste, serve and enjoy!


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Rosie ❤️


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