Description
Learn how to make a vibrant and flavorful Moroccan Couscous with Roasted Vegetables in just 30 minutes. This easy, wholesome recipe pairs fluffy couscous with perfectly spiced, oven-roasted veggies for a healthy, satisfying meal that’s perfect for any weeknight dinner.
Ingredients
Scale
Grains and Broth
- 1 cup Couscous (Quinoa can be used as a gluten-free substitute)
- 1 cup Vegetable Broth (can be replaced with water)
Vegetables
- 1 medium Zucchini (Yellow squash works as an excellent alternative)
- 2 medium Bell Peppers (various colors; any bell pepper works or opt for shredded carrots)
- 1 medium Eggplant (Mushrooms can be used as a tasty substitute)
- 1 medium Carrot
- 1 medium Red Onion (Yellow onion is a suitable alternative)
Spices and Oils
- 2 tablespoons Olive Oil (Avocado oil can be used if desired)
- 1 teaspoon Cumin
- 1 teaspoon Coriander (Alternatively, fresh cilantro)
- 1 teaspoon Smoked Paprika (Regular paprika can be used but will miss the smoky flavor)
- Salt & Pepper to taste (Sea salt and freshly cracked black pepper recommended)
Additional Ingredients
- Fresh Parsley or Cilantro to taste (Mint can be a delightful substitution)
- 1 can Chickpeas (to elevate the dish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables to a tender, caramelized finish.
- Chop Vegetables: Chop all your vegetables—zucchini, bell peppers, eggplant, carrot, and red onion—into uniform bite-sized pieces to ensure even cooking during roasting.
- Season Vegetables: Toss the chopped vegetables with olive oil, cumin, coriander, smoked paprika, salt, and pepper on a baking sheet, making sure they are well coated with all the spices for optimal flavor.
- Roast Vegetables: Place the baking sheet in the oven and roast the seasoned vegetables for 20-25 minutes until they become tender and nicely browned. Stir halfway through cooking to promote even roasting.
- Prepare Couscous: Bring the vegetable broth to a boil in a saucepan, add a pinch of salt, then stir in the couscous. Cover the pan and remove from heat, allowing the couscous to absorb the liquid for about 5 minutes.
- Fluff Couscous: Gently fluff the cooked couscous with a fork to separate the grains and prevent clumping, creating a light and airy texture.
- Combine and Serve: In a large mixing bowl, combine the roasted vegetables and fluffy couscous. Stir in drained chickpeas for added protein and texture. Serve warm, garnished with fresh parsley or cilantro to add bright, fresh flavors.
Notes
- You can substitute quinoa for couscous to make this dish gluten-free.
- If vegetable broth is unavailable, water can be used but broth enhances the flavor.
- Adjust the spices to your taste, adding a pinch of cinnamon or turmeric for an extra Moroccan touch.
- Adding chickpeas boosts the protein content, making it a more balanced meal.
- Mint or fresh cilantro can be used as fresh herb alternatives to vary the flavor profile.
- Ensure vegetables are cut evenly to roast uniformly.
- This dish is perfect for meal prepping and tastes great reheated.
