Experience a taste of North Africa with this vibrant Moroccan Couscous with Roasted Vegetables dish. Loaded with colorful vegetables and infused with aromatic spices, this meal is not only a feast for the eyes but also a healthy and satisfying option for lunch or dinner. Whether you’re looking for a side dish to accompany your favorite protein or a standalone vegetarian meal, this recipe brings bold flavors and textures to the table. Let’s get started!
Ingredients List
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 medium zucchini, diced
- 1 bell pepper (red or yellow), diced
- 1 medium carrot, sliced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Substitutions: Feel free to swap out vegetables based on seasonality or preference, such as adding cauliflower, eggplant, or sweet potatoes. Quinoa can be used instead of couscous for a gluten-free option.
Timing
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
This dish comes together easily, making it a perfect choice for a quick weeknight dinner!
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleaning.
Step 2: Prepare the Vegetables
In a large bowl, toss together the diced zucchini, bell pepper, carrot, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with cumin, coriander, cinnamon, paprika, salt, and pepper. Ensure that all vegetables are evenly coated with oil and spices.
Step 3: Roast the Vegetables
Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly charred, stirring once halfway through cooking.
Step 4: Prepare the Couscous
While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Once boiling, remove from heat and stir in the couscous. Cover and let it rest for about 5 minutes, or until the liquid is absorbed. Fluff with a fork once done.
Step 5: Combine Couscous and Vegetables
Once the vegetables are roasted, remove them from the oven and add them to the couscous. Gently mix to combine all ingredients evenly.
Step 6: Serve and Garnish
Serve the Moroccan couscous warm, garnished with chopped parsley or cilantro and lemon wedges on the side for an extra burst of freshness.
Nutritional Breakdown
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 210 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 180mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 4g |
| Protein | 6g |
This dish is not only delicious but also packed with essential nutrients, making it a great addition to a balanced diet!
Healthy Variations & Substitutes
- Add Protein: Toss in chickpeas, grilled chicken, or tofu for an extra protein boost to make this a complete meal.
- Spicy Variation: Add crushed red pepper flakes or a dash of harissa for some heat.
- Herb Infusion: Experiment with different herbs, such as mint or dill, to brighten up the flavors.
Serving Suggestions
This Moroccan Couscous with Roasted Vegetables is beautifully complemented by:
- Grilled meats or seafood, such as lemon-garlic chicken or shrimp.
- A side of tzatziki sauce for added creaminess and flavor.
- Fresh pita bread or Mediterranean flatbreads for a complete experience.
Common Mistakes to Avoid
- Not Preheating the Oven: Ensure your oven is at the right temperature before roasting your veggies to avoid sogginess.
- Overcooking the Couscous: Be sure to follow package instructions for best results; overcooking can result in mushy couscous.
- Skipping the Filling Mix: Don’t forget to stir the spices into the vegetables before roasting, as this enhances the overall flavor.
Storage & Prep Tips
Leftover couscous can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water to help maintain moisture.
You can prep the vegetables a day in advance and store them in the refrigerator until you’re ready to roast them.
Conclusion
This Moroccan Couscous with Roasted Vegetables is a vibrant dish that’s sure to become a weeknight favorite. Packed with flavor, nutrition, and color, it’s both visually appealing and satisfying. Try this easy recipe today and enjoy a taste of Morocco!
FAQs
- Can I use instant couscous instead of regular couscous?
Yes! Just follow the package instructions for cooking time, as instant couscous will cook faster. - What can I use instead of couscous for a gluten-free option?
Try quinoa or millet for a gluten-free alternative that still has great texture. - How can I meal prep this dish?
Prepare the couscous and roast the vegetables in advance. Store them separately and mix them together just before serving to maintain freshness.