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Moroccan Couscous Bowl

Made With:



A fragrant vegetable broth infused with ginger and lemon -- bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

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• Add or swap a variety of other Moroccan-inspired garnishes, such as matchstick carrots, golden raisins, almonds, olives or pomegranate seeds.

• Bowls can be assembled up to 1 day in advance.


Total Time

40 min.

Serving & Size

1 cup/250 mL

A fresh and fragrant grain bowl inspired by the flavours of Morocco is sure to satisfy meat eaters and vegetarians alike.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve Moroccan Style Nine Vegetable 1 pouch (4 lb) pouch (1.81 kg)
couscous 3 cups 750  mL
1. Pour soup into saucepan and bring to boil; stir in couscous. Remove from heat; cover and let stand for 7 minutes. Fluff with fork; spread out in thin layer on sheet pan. Let cool completely. Refrigerate for up to 3 days.
Ingredients Weight Measure
Weight Measure
chopped cucumber 4 cups L
chopped cooked beets 4 cups L
chickpeas 3 cups 750  mL
plain Greek yogurt 3 cups 750  mL
chopped fresh mint leaves 3/4 cup 185  mL
olive oil 3/4 cup 185  mL
lemon wedges
Portion 1 cup (250 mL) couscous into serving bowl. Leaving one section of couscous exposed, arrange 1/3 cup (80 mL) cucumber, 1/3 cup (80 mL) beets, 1/4 cup (60 mL) chickpeas, 1/4 cup (60 mL) yogurt and 1 tbsp (15 mL) mint over couscous in sections. Drizzle 1 tbsp (15 mL) olive oil over yogurt. Serve with lemon wedge.


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