Moroccan Couscous
Moroccan Couscous
A vibrant and flavorful couscous dish inspired by Moroccan cuisine. It’s loaded with roasted vegetables, chickpeas, and almonds, providing a satisfying blend of textures and nutrients. This dish can be enjoyed on its own or paired with a protein like chicken, lamb, or beef. It’s perfect for leftovers and reheats beautifully!
Equipment
- Medium pot
Ingredients
- 1 large red bell pepper diced
- 2 medium carrots sliced thinly after halving lengthwise
- 1 small red onion cut into 1-inch chunks
- 1 medium zucchini halved and sliced
- 4 Tbsp olive oil divided
- 2 Tbsp fresh lemon juice
- 2 tsp minced garlic about 2 cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt to taste
- 1 1/3 cups dry couscous
- 1 14.5 oz can low-sodium chicken broth
- 1/2 tsp turmeric
- 1/2 cup raisins
- 1 14 oz can chickpeas, drained and rinsed
- 1/2 cup slivered almonds toasted
- 3 Tbsp fresh cilantro minced
- 2 Tbsp fresh mint minced
Instructions
- Preheat the oven: Heat the oven to 475°F (245°C) and lightly grease a baking sheet.
- Prepare the vegetables: Place the diced bell pepper, carrots, onions, and zucchini on the baking sheet. Drizzle with 1 Tbsp olive oil and sprinkle with salt. Toss to coat evenly.
- Roast the vegetables: Roast for about 15 minutes, tossing halfway through, until the veggies are tender. For an extra touch, move them closer to the broiler for 1-2 minutes to add a light char.
- Prepare the dressing: In a small bowl, whisk together the remaining 3 Tbsp olive oil, lemon juice, minced garlic, cumin, coriander, cinnamon, and a pinch of salt. Set aside.
- Cook the couscous: In a medium pot, bring the chicken broth, 1/2 tsp salt, and turmeric to a boil. In a large mixing bowl, combine the couscous and raisins. Pour the boiling broth over the couscous, stir briefly, then cover with plastic wrap and let sit for 5 minutes.
- Combine everything: Fluff the couscous with a fork and stir in the roasted vegetables, chickpeas, toasted almonds, cilantro, mint, and the prepared lemon dressing. Toss everything gently until well combined.
- Serve: Season with additional salt to taste, and enjoy the dish warm.
Notes
- For a protein boost, this couscous pairs beautifully with grilled chicken, lamb, or beef.
- You can substitute vegetable broth for a vegetarian version.
- Add more fresh herbs like parsley for extra freshness if desired.
Nutrition
Serving: 1gCalories: 362kcalCarbohydrates: 50gProtein: 9gFat: 13gSaturated Fat: 1gSodium: 199mgPotassium: 546mgFiber: 7gSugar: 4gVitamin A: 3945IUVitamin C: 43.2mgCalcium: 77mgIron: 2.4mg
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