Moroccan Couscous with Roast Vegetables
Moroccan Couscous with Roast Vegetables
Ingredients
For the Roasted Vegetables
- 2 cups zucchini, diced
- 2 cups eggplant, diced
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Couscous
- 1 1/2 cups Moroccan couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
For Finishing
- 1 cup cooked chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup toasted sliced almonds
- 2 tablespoons raisins or dried cranberries
- 1/2 lemon, juice of
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
In a large bowl, combine the diced zucchini, diced eggplant, sliced carrots, chopped red bell pepper, and red onion cut into wedges.
⏱️ 5 min
- 3
Drizzle 2 tablespoons of extra virgin olive oil over the vegetables.
⏱️ 1 min
- 4
Add the spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
⏱️ 1 min
- 5
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and spices.
⏱️ 2 min
- 6
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 1 min
- 7
Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
⏱️ 30 min•🌡️ 425
- 8
Meanwhile, bring 1 1/2 cups of vegetable broth, 1 tablespoon of olive oil, and 1/2 teaspoon of turmeric to a boil in a saucepan.
⏱️ 5 min
- 9
Once boiling, remove the saucepan from the heat.
⏱️ 1 min
- 10
Stir in 1 1/2 cups of Moroccan couscous, cover the saucepan, and let it stand for 5 minutes.
⏱️ 5 min
- 11
After 5 minutes, fluff the cooked couscous with a fork.
⏱️ 1 min
- 12
Add the roasted vegetables, 1 cup of drained and rinsed cooked chickpeas, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 1/4 cup of toasted sliced almonds, 2 tablespoons of raisins (or dried cranberries), and the juice of 1/2 lemon to the couscous.
⏱️ 3 min
- 13
Toss gently until all ingredients are well combined.
⏱️ 1 min
- 14
Serve warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Couscous with Roast Vegetables
For the Roasted Vegetables
- 2 cups zucchini, diced
- 2 cups eggplant, diced
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Couscous
- 1 1/2 cups Moroccan couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
For Finishing
- 1 cup cooked chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup toasted sliced almonds
- 2 tablespoons raisins or dried cranberries
- 1/2 lemon, juice of
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
In a large bowl, combine the diced zucchini, diced eggplant, sliced carrots, chopped red bell pepper, and red onion cut into wedges.
⏱️ 5 min - 3
Drizzle 2 tablespoons of extra virgin olive oil over the vegetables.
⏱️ 1 min - 4
Add the spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
⏱️ 1 min - 5
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and spices.
⏱️ 2 min - 6
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 1 min - 7
Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
⏱️ 30 min•🌡️ 425 - 8
Meanwhile, bring 1 1/2 cups of vegetable broth, 1 tablespoon of olive oil, and 1/2 teaspoon of turmeric to a boil in a saucepan.
⏱️ 5 min - 9
Once boiling, remove the saucepan from the heat.
⏱️ 1 min - 10
Stir in 1 1/2 cups of Moroccan couscous, cover the saucepan, and let it stand for 5 minutes.
⏱️ 5 min - 11
After 5 minutes, fluff the cooked couscous with a fork.
⏱️ 1 min - 12
Add the roasted vegetables, 1 cup of drained and rinsed cooked chickpeas, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 1/4 cup of toasted sliced almonds, 2 tablespoons of raisins (or dried cranberries), and the juice of 1/2 lemon to the couscous.
⏱️ 3 min - 13
Toss gently until all ingredients are well combined.
⏱️ 1 min - 14
Serve warm or at room temperature.
⏱️ 1 min