Name: Moroccan Couscous with Roast Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 eggplant, diced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon cinnamon; Salt and pepper to taste; Fresh herbs (parsley or cilantro) for garnish

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Why Make This Recipe

Moroccan Couscous with Roast Vegetables is a colorful, healthy dish that brings a taste of North Africa to your table. It’s not only delicious but also very easy to make. This recipe is perfect for those looking for a light meal packed with flavor and nutrients. The combination of spices, roasted vegetables, and fluffy couscous makes it a satisfying choice for both lunch and dinner. Plus, it’s great for sharing with family or friends!

How to Make Moroccan Couscous with Roast Vegetables

Ingredients

1 cup couscous
1 1/4 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 eggplant, diced
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
Salt and pepper to taste
Fresh herbs (parsley or cilantro) for garnish

Directions

Preheat the oven to 400°F (200°C).
In a bowl, toss the diced vegetables with olive oil, cumin, coriander, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until tender.
Meanwhile, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Combine the roasted vegetables with the couscous and mix well.
Serve warm, garnished with fresh herbs.

How to Serve Moroccan Couscous with Roast Vegetables

Serve this Moroccan Couscous with Roast Vegetables warm, either on its own or as a side dish. It pairs well with grilled meats or can be enjoyed as a vegetarian main course. For an added touch, sprinkle some extra fresh herbs on top right before serving.

How to Store Moroccan Couscous with Roast Vegetables

To store leftovers, let the couscous and vegetables cool to room temperature. Place them in an airtight container and keep them in the fridge. They can last for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.

Tips to Make Moroccan Couscous with Roast Vegetables

Feel free to use any seasonal vegetables you have on hand, such as carrots or butternut squash.
For a bit of heat, add a pinch of cayenne pepper to the vegetable mix.
Make sure to fluff the couscous well after it has rested to keep it from becoming clumpy.

Variation

You can easily make this recipe vegan by ensuring the vegetable broth is plant-based. Additionally, you can add chickpeas for extra protein or nuts like almonds for crunch.

FAQs

1. Can I use another type of grain instead of couscous?
Yes! Quinoa or farro are great alternatives if you want to switch up the grains.

2. How can I add more protein to this dish?
You can add chickpeas, kidney beans, or grilled chicken to make it more filling.

3. Can I make this dish ahead of time?
Absolutely! It stores well in the fridge and can be made a day in advance, making it a perfect option for meal prep.