Name: Moroccan Couscous with Roast Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan
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; 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

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

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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