Description

This vibrant Moroccan couscous is tossed with warmly spiced roasted vegetables and fresh herbs. A quick and healthy vegetarian meal or side dish, ready in under 45 minutes!

Ingredients

For the Couscous

1 cup couscous (whole wheat or regular)

1 1/2 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1/2 teaspoon salt

For the Roasted Vegetables

1 medium zucchini, diced

1 bell pepper, diced

1 medium eggplant, diced

1 large carrot, sliced

1 medium red onion, chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley or cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Place all chopped vegetables on a large baking sheet. Drizzle with olive oil and season with cumin, coriander, paprika, salt, and pepper. Toss to coat evenly.
Roast for 20–25 minutes, stirring once, until vegetables are tender and browned.
Meanwhile, bring vegetable broth to a boil. Add olive oil and salt. Stir in couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
Combine roasted vegetables and couscous in a large bowl. Toss gently to mix.
Garnish with fresh parsley or cilantro. Serve warm or at room temperature.

Notes

Add chickpeas or grilled chicken for extra protein.
Use quinoa for a gluten-free version.
Can be served warm, cold, or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: roasted
Cuisine: Moroccan-Inspired