Description
A delicious Moroccan-inspired dish featuring fluffy couscous and a medley of roasted vegetables, perfect for a healthy meal.
Ingredients
- 2 cups couscous
- 2 1/2 cups vegetable broth
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet, toss the diced zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper.
- Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.
- Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes to allow the couscous to absorb the broth.
- Fluff the couscous with a fork and stir in the raisins, lemon juice, and chopped parsley.
- Once the vegetables are done roasting, add them to the couscous mixture and gently combine.
- Serve warm, garnished with additional parsley if desired.
Notes
- For added flavor, consider adding a pinch of cayenne pepper for heat.
- Substitute raisins with dried apricots for a different sweetness.
- Quinoa can be used instead of couscous for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg