Master How to Make Moroccan Couscous with Roasted Veggies in 30 Minutes! Recipe

Introduction

Discover the vibrant flavors of Moroccan couscous paired with perfectly roasted vegetables in just 30 minutes. This dish is a colorful, nutritious, and easy-to-make meal that brings warmth and spice to your table.

Ingredients

• 1 cup Couscous (Quinoa is a great gluten-free substitute)
• 1 cup Vegetable Broth (can be replaced with water)
• 1 medium Zucchini (yellow squash works as an excellent alternative)
• 2 medium Bell Peppers, various colors (any bell pepper works or opt for shredded carrots)
• 1 medium Eggplant (mushrooms can be used as a tasty substitute)
• 1 medium Carrot
• 1 medium Red Onion (yellow onion is a suitable alternative)
• 2 tablespoons Olive Oil (avocado oil can be used if desired)
• 1 teaspoon Cumin
• 1 teaspoon Coriander (use fresh cilantro if you’d like an alternative)
• 1 teaspoon Smoked Paprika (regular paprika can be used but will miss the smoky flavor)
• Salt & Pepper, to taste (opt for sea salt and freshly cracked black pepper)
• Fresh Parsley or Cilantro, to taste (mint can be a delightful substitution)
• Optional: 1 can Chickpeas (elevate the dish without any substitutions needed)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Step 2: Chop zucchini, bell peppers, eggplant, carrot, and red onion into uniform bite-sized pieces.
3. Step 3: Toss the chopped vegetables with olive oil, cumin, coriander, smoked paprika, salt, and pepper on a baking sheet.
4. Step 4: Roast the seasoned vegetables for 20-25 minutes until tender and browned, stirring halfway through.
5. Step 5: Meanwhile, bring vegetable broth to a boil in a saucepan, add a pinch of salt, stir in the couscous, then cover and let sit for about 5 minutes.
6. Step 6: Fluff the cooked couscous gently with a fork.
7. Step 7: Combine the roasted vegetables with the couscous in a large mixing bowl.
8. Step 8: Serve warm, garnished with fresh parsley or cilantro.

Tips & Variations

• For a richer flavor, sprinkle crumbled feta cheese over the finished dish before serving.
• Add chickpeas for extra protein and texture.
• If you prefer a smoky taste without smoked paprika, try adding a pinch of chipotle powder.
• Use quinoa instead of couscous for a gluten-free version.

Storage

Store leftover couscous with roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this recipe?

Yes, feel free to substitute or add vegetables like mushrooms, yellow squash, or shredded carrots based on your preference or seasonal availability.

Is this dish suitable for vegans?

Absolutely. This recipe is naturally vegan, and you can keep it that way by omitting optional feta cheese or using a plant-based alternative.

Master How to Make Moroccan Couscous with Roasted Veggies in 30 Minutes! Recipe

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4.4 from 104 reviews

This Moroccan Couscous with Roasted Veggies is a vibrant, flavorful dish perfect for a quick and nutritious meal. It features a medley of seasoned roasted vegetables served over light and fluffy couscous, infused with warm spices like cumin and smoked paprika. Ready in just 30 minutes, this recipe makes a wholesome, vegetarian option that can be customized further with optional add-ins like chickpeas or garnished with fresh herbs.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Couscous

• 1 cup Couscous (Quinoa can be used as a gluten-free substitute)
• 1 cup Vegetable Broth (can be replaced with water)

For the Roasted Vegetables

• 1 medium Zucchini (Yellow squash works as an excellent alternative)
• 2 medium Bell Peppers (various colors; any bell pepper works or opt for shredded carrots)
• 1 medium Eggplant (Mushrooms can be used as a tasty substitute)
• 1 medium Carrot
• 1 medium Red Onion (Yellow onion is a suitable alternative)

For the Seasoning

• 2 tablespoons Olive Oil (Avocado oil can be used if desired)
• 1 teaspoon Cumin
• 1 teaspoon Coriander (Alternatively, fresh cilantro)
• 1 teaspoon Smoked Paprika (Regular paprika can be used but will miss the smoky flavor)
• Salt & Pepper to taste (Sea salt and freshly cracked black pepper recommended)

For Garnish

• Fresh Parsley or Cilantro to taste (Mint can be a delightful substitution)

Optional Add-ins

• 1 can Chickpeas (to elevate the dish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Chop Vegetables: Chop all your vegetables—zucchini, bell peppers, eggplant, carrot, and red onion—into uniform bite-sized pieces for even cooking.
3. Season Vegetables: Toss the chopped vegetables with olive oil, cumin, coriander, smoked paprika, salt, and pepper on a baking sheet to coat them well with the spices.
4. Roast Vegetables: Roast the seasoned vegetables in the oven for 20-25 minutes until they are tender and nicely browned, stirring halfway through the cooking time for even roasting.
5. Prepare Couscous: Bring the vegetable broth to a boil in a saucepan, add a pinch of salt, then stir in the couscous. Cover the pan and let it sit off the heat for approximately 5 minutes to absorb the liquid.
6. Fluff Couscous: Gently fluff the cooked couscous with a fork to separate the grains and prevent clumping.
7. Combine and Serve: Combine the roasted vegetables with the fluffy couscous in a large mixing bowl. Serve warm, garnished with fresh parsley or cilantro.

Notes

• For a deliciously rich twist, you can add a sprinkle of crumbled feta cheese.
• Quinoa can be used as a gluten-free substitute for couscous.
• Feel free to add a can of chickpeas to increase protein and texture.
• Adjust the seasoning according to your spice preference.
• Use fresh herbs like mint or cilantro based on your taste.

Keywords: Moroccan couscous, roasted vegetables, vegetarian couscous, quick couscous recipe, healthy couscous, easy Moroccan recipe