Moroccan Couscous with Roast Vegetables
This Moroccan Couscous with Roast Vegetables is a vibrant and flavorful dish that’s easy to make and packed with nutrition.With a mix of roasted veggies and traditional Moroccan spices, this dish makes an ideal main or side for any occasion.
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.