Moroccan Couscous with Roast Vegetables

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Why You’ll Love This Recipe

This Moroccan Couscous with Roast Vegetables offers a nutritious and satisfying meal full of bold flavors and textures. The combination of roasted vegetables—such as bell peppers, zucchini, and carrots—blended with Moroccan spices like cumin and paprika, gives the dish a warm, inviting aroma. The couscous adds a light, fluffy base, making it the perfect dish for both vegetarians and meat-lovers alike. It’s easy to customize with optional add-ins like chickpeas, almonds, and dried fruit, making it suitable for various dietary preferences.

Ingredients

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 zucchini, sliced

  • 1 red onion, sliced

  • 1 cup cherry tomatoes, halved

  • 2 carrots, sliced

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp ground coriander

  • ½ tsp turmeric

  • Salt and pepper to taste

  • 1 cup couscous (whole wheat for extra fiber)

  • 1 cup water or vegetable broth

  • ¼ tsp salt

  • 1 tbsp olive oil

Optional Add-Ins and Garnishes:

  • ½ cup canned chickpeas, drained and rinsed

  • ¼ cup toasted almonds, chopped

  • ¼ cup dried apricots or raisins, chopped

  • Fresh parsley or cilantro, chopped

  • Lemon wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Vegetables for Roasting: Preheat your oven to 400°F (200°C). On a large baking sheet, place the chopped bell peppers, zucchini, red onion, cherry tomatoes, and carrots. Drizzle with olive oil, sprinkle with cumin, paprika, coriander, turmeric, salt, and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized.

  2. Cook the Couscous: Bring 1 cup of water or vegetable broth to a boil. Add the couscous and salt, remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork, adding olive oil and fresh herbs for extra flavor.

  3. Combine and Serve: In a large bowl, gently mix the couscous with the roasted vegetables. Add any optional ingredients like chickpeas, almonds, or dried fruit. Garnish with fresh parsley or cilantro and a squeeze of lemon juice.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

Storage/Reheating

  • Storing: Store leftovers in an airtight container in the fridge for up to 4 days.

  • Freezing: Freeze couscous in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

  • Reheating: To reheat, add a small amount of water or broth to the couscous and vegetables, then heat in the microwave or on the stove until warmed through.

FAQs

Can I use a different grain instead of couscous?

Yes, quinoa, bulgur, or pearl couscous would also work well in this recipe, though the texture may vary slightly.

How can I make this dish gluten-free?

Substitute couscous with gluten-free grains like quinoa or millet to make this dish gluten-free.

Is this dish vegan?

Yes, this Moroccan couscous with roasted vegetables is vegan, as it contains no animal products. Use vegetable broth for cooking the couscous.

Can I add more vegetables to the recipe?

Definitely! Feel free to add other vegetables like sweet potatoes, eggplant, or cauliflower, depending on what you have available or your preference.

Can I make this dish spicy?

If you like a bit of heat, you can add chili flakes, cayenne pepper, or a spicy Moroccan harissa paste to the vegetables before roasting.

How do I know when the vegetables are done roasting?

The vegetables should be tender and lightly browned. You can test by piercing them with a fork to ensure they are cooked through.

What’s the best way to serve this dish?

It can be served as a main course or a side dish. Pair it with grilled meats, falafel, or a fresh salad for a complete meal.

How do I prevent the couscous from being too dry?

Make sure to fluff the couscous with a fork after it’s cooked and add a little olive oil or broth to keep it moist and flavorful.

Can I prepare this dish in advance?

Yes, you can prepare the couscous and roast the vegetables ahead of time. Store them separately in the fridge, then combine them when ready to serve.

Can I add a protein to this dish?

Yes, you can add grilled chicken, lamb, or chickpeas for a boost of protein.

Conclusion

Moroccan couscous with roast vegetables is a vibrant and healthy dish that combines roasted vegetables, aromatic spices, and fluffy couscous. It’s perfect as a stand-alone vegetarian meal or a side dish to complement your favorite proteins. Packed with flavor, nutrients, and endless possibilities for customization, this recipe is sure to bring the exotic tastes of Morocco to your table!

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Moroccan Couscous with Roast Vegetables

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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

Enjoy a flavorful and vibrant Moroccan Couscous with Roast Vegetables. This nutritious dish features aromatic spices, roasted veggies like bell peppers and zucchini, and fluffy couscous. Perfect as a main or side dish, it’s customizable with optional add-ins like chickpeas, almonds, and dried fruit. Healthy, plant-based, and full of bold flavors, this dish is a delightful fusion of textures, making it suitable for vegetarians, meat-lovers, and those with dietary preferences.

Ingredients

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 red onion, sliced

1 cup cherry tomatoes, halved

2 carrots, sliced

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground coriander

½ tsp turmeric

Salt and pepper to taste

1 cup couscous (whole wheat for extra fiber)

1 cup water or vegetable broth

¼ tsp salt

1 tbsp olive oil

Optional Add-Ins and Garnishes:

½ cup canned chickpeas, drained and rinsed

¼ cup toasted almonds, chopped

¼ cup dried apricots or raisins, chopped

Fresh parsley or cilantro, chopped

Lemon wedges for serving

Instructions

  • Prepare the Vegetables for Roasting: Preheat your oven to 400°F (200°C). On a large baking sheet, place the chopped bell peppers, zucchini, red onion, cherry tomatoes, and carrots. Drizzle with olive oil, sprinkle with cumin, paprika, coriander, turmeric, salt, and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized.

  • Cook the Couscous: Bring 1 cup of water or vegetable broth to a boil. Add the couscous and salt, remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork, adding olive oil and fresh herbs for extra flavor.

  • Combine and Serve: In a large bowl, gently mix the couscous with the roasted vegetables. Add any optional ingredients like chickpeas, almonds, or dried fruit. Garnish with fresh parsley or cilantro and a squeeze of lemon juice.

Notes

  • You can customize this dish with other vegetables like sweet potatoes, eggplant, or cauliflower.

  • For a spicy kick, add chili flakes, cayenne pepper, or harissa paste before roasting.

  • Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. Reheat by adding a bit of water or broth.

  • This dish can be served warm or cold as a salad.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish, Side Dish
  • Method: Roasting, Stoveto
  • Cuisine: Moroccan

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