Craving a dish that’s hearty and brimming with flavor?
Moroccan couscous with roast vegetables is a delicious answer!
This colorful, plant-powered meal combines fluffy couscous with a medley of roasted vegetables, spices, and herbs that are central to Moroccan cuisine.
It’s easy to make, customizable, and a delightful fusion of textures that’ll bring a taste of Morocco straight to your kitchen.
Whether you’re preparing it as a main or side dish, this recipe is sure to be a crowd-pleaser.
Let’s dive in and explore how to make this vibrant, nutritious dish!
Ingredients for Moroccan Couscous with Roast Vegetables
To get started, you’ll need a handful of wholesome ingredients, many of which you likely already have on hand.
This recipe includes a mix of vegetables, Moroccan spices, and, of course, couscous.
Key Ingredients:
- Couscous: Light and fluffy, couscous is an essential component of this dish. Choose whole wheat for extra fiber.
- Vegetables: Use a colorful variety for roasting, like bell peppers, zucchini, carrots, cherry tomatoes, and red onions. Feel free to experiment with seasonal vegetables as well!
- Spices: Traditional Moroccan spices like cumin, paprika, coriander, and turmeric bring out deep, aromatic flavors. You can find ready-made Moroccan spice blends, or make your own for a personalized touch.
- Fresh Herbs: Parsley and cilantro are common in Moroccan cooking and add a fresh, vibrant finish.
Optional Ingredients:
Chickpeas, toasted almonds, dried apricots, or raisins can add extra flavor and texture to your couscous.
Step-by-Step Guide
Ready to cook? Here’s how to prepare each component of this delicious dish.
Preparing the Vegetables for Roasting
- Chop Vegetables Evenly: Cut the vegetables into similar-sized pieces to ensure they cook evenly.
- Season Generously: Toss the vegetables with olive oil, salt, and your Moroccan spice blend (cumin, paprika, coriander, and turmeric).
- Roast Until Tender: Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they’re caramelized and tender.
Cooking the Couscous Perfectly
- Prepare the Couscous: Bring water or vegetable broth to a boil, then add couscous in a 1:1 ratio. Remove from heat, cover, and let sit for 5 minutes.
- Fluff with a Fork: Use a fork to fluff the couscous gently, breaking up any clumps.
- Enhance the Flavor: Add a pinch of salt, a dash of olive oil, and a sprinkle of fresh herbs for extra flavor.
How to Combine the Couscous and Roasted Vegetables
Once your vegetables are roasted and couscous is ready, it’s time to bring everything together.
- Combine Gently: In a large mixing bowl, add the couscous and roasted vegetables, mixing gently to avoid breaking the texture.
- Add Extras: If you’re adding chickpeas, toasted almonds, or dried fruit, toss them in at this stage for an extra layer of flavor.
- Season and Garnish: Adjust seasonings to taste, adding a sprinkle of fresh herbs and a squeeze of lemon for brightness.
Serving Suggestions
This dish can be served as either a main or a side, depending on your preference and occasion.
- Main Dish: Serve it warm as a satisfying vegetarian main course. Pair it with a fresh salad or hummus.
- Side Dish: Moroccan couscous makes an excellent side dish for tagine, grilled meats, or falafel.
- Garnish Ideas: Fresh parsley, cilantro, or a drizzle of tahini makes a beautiful garnish. Lemon wedges on the side are also a nice touch for those who enjoy a hint of acidity.
Nutritional Benefits
This dish isn’t just delicious – it’s packed with nutrients! Here’s what each ingredient brings to the table:
- Couscous: Whole wheat couscous is a good source of fiber, protein, and essential minerals like selenium.
- Roasted Vegetables: Rich in antioxidants, vitamins A and C, and potassium, these vegetables support overall health and immunity.
- Spices: Moroccan spices like cumin, turmeric, and coriander are known for their anti-inflammatory and antioxidant properties, which can benefit digestion and heart health.
Tips for Storing and Reheating
Planning on making extra? Here’s how to store and reheat your couscous without losing flavor or texture.
- Storing in the Fridge: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze couscous in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tips: To reheat, add a small amount of water or broth to prevent drying out, and warm on the stove or in the microwave until heated through.
Conclusion
Moroccan couscous with roast vegetables is a vibrant, healthy, and versatile dish that combines bold flavors and textures, perfect for any occasion.
With its mix of roasted vegetables, aromatic spices, and fluffy couscous, this recipe offers an authentic taste of Morocco in a simple, approachable way.
Whether you’re serving it as a side or a main, this dish is sure to impress. So go ahead and bring the exotic flavors of Morocco to your table – your taste buds will thank you!
Recipe FAQ’s
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 will 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. Make sure to use vegetable broth for cooking the couscous.
Moroccan Couscous with Roast Vegetables
Ingredients
For the Roasted Vegetables:
- 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
For the Couscous:
- 1 cup couscous whole wheat for extra fiber, if preferred
- 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).
- Place the chopped bell peppers, zucchini, red onion, cherry tomatoes, and carrots on a large baking sheet.
- Drizzle with olive oil, then sprinkle with cumin, paprika, coriander, turmeric, salt, and pepper.
- Toss the vegetables until evenly coated, spreading them out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Cook the Couscous
- In a medium pot, bring 1 cup of water or vegetable broth to a boil with 1/4 tsp salt.
- Remove the pot from heat, add the couscous, and cover with a lid. Let it sit for 5 minutes to absorb the liquid.
- Fluff the couscous with a fork, drizzle with 1 tbsp olive oil, and set aside.
Assemble the Moroccan Couscous with Roasted Vegetables
- In a large mixing bowl, combine the couscous with the roasted vegetables.
- If using, add chickpeas, toasted almonds, and dried fruit for extra texture and flavor.
- Toss gently to combine, adjusting seasoning with salt and pepper as needed.
Garnish and Serve
- Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for a bright finishing touch.
- Serve warm as a main dish or a side, accompanied by other Moroccan-inspired dishes if desired.