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Moroccan Couscous with Roast Vegetables

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A vibrant and nourishing dish that combines fluffy couscous with roasted vegetables, bringing the earthy flavors of Morocco to your table.

Ingredients

Scale
  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, eggplant)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the mixed vegetables with olive oil, cumin, coriander, paprika, salt, and pepper in a baking dish.
  3. Roast the vegetables for 20-25 minutes until tender and caramelized.
  4. While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan.
  5. Stir in the couscous, cover the saucepan, and remove it from heat, letting it sit for 5 minutes.
  6. Fluff the couscous with a fork and combine it with the roasted vegetables.
  7. Garnish with fresh parsley before serving.

Notes

Cut vegetables uniformly for even roasting. Consider adding lemon juice or feta cheese for extra flavor.

Nutrition

Find it online: https://thestationrecipes.com/moroccan-couscous-roast-vegetables/

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