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Moroccan Couscous with Roast Vegetables

Moroccan Couscous with Roast Vegetables - A Flavorful Feast

This flavorful Moroccan Couscous with Roast Vegetables is a vibrant dish packed with spices and healthy ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Couscous
  • 1 cup Couscous
  • 1 cup Vegetable Broth Can use water if preferred
  • 2 tablespoons Olive Oil For drizzling
  • 1 teaspoon Salt To taste
For the Roast Vegetables
  • 1 cup Zucchini Chopped
  • 1 cup Bell Peppers Chopped
  • 1 cup Carrots Sliced
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Paprika

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl

Method
 

Preparing the Couscous
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine couscous, vegetable broth, olive oil, and salt. Stir well and let it sit for 5 minutes to absorb.
Roasting the Vegetables
  1. On a baking sheet, toss the zucchini, bell peppers, and carrots with cumin, coriander, paprika, and a drizzle of olive oil.
  2. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized.
Combining the Dish
  1. Fluff the couscous with a fork and mix in the roasted vegetables. Adjust seasoning if needed.
  2. Serve warm and enjoy your Moroccan Couscous with Roast Vegetables!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Experiment with different vegetables or add chickpeas for extra protein.

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