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Moroccan Couscous with Roast Vegetables

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A colorful, healthy dish that combines roasted vegetables with fluffy couscous, bringing a taste of North Africa to your table.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Combine the roasted vegetables with the couscous and mix well.
  5. Serve warm, garnished with fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to prevent drying out. You can use seasonal vegetables and add chickpeas for extra protein.

Nutrition

Find it online: https://lunarecipez.com/moroccan-couscous-with-roast-vegetables/

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