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

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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/master-how-to-make-moroccan-couscous-with-roasted-veggies-in-30-minutes-recipe/