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Moroccan Couscous with Roast Vegetables

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A flavorful Moroccan dish featuring golden couscous topped with beautifully roasted vegetables and aromatic spices.

Ingredients

Scale
  • 1 cup couscous
  • 2 cups vegetable broth
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 red onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Combine the diced zucchini, bell pepper, carrot, and chopped red onion in a large bowl with olive oil and spices.
  3. Spread the vegetable mixture on a baking sheet.
  4. Roast for 25–30 minutes until tender and caramelized.
  5. Bring the vegetable broth to a boil in a medium saucepan.
  6. Stir in the couscous, cover, and let it sit for 5 minutes.
  7. Fluff the couscous with a fork and combine it with the roasted vegetables in a large serving bowl.
  8. Garnish with fresh parsley and serve.

Notes

This dish is versatile; try adding chickpeas or different seasonal vegetables. For gluten-free, substitute quinoa for couscous.

Nutrition

Keywords: Moroccan, Couscous, Vegetarian, Roasted Vegetables, Healthy Dinner

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