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Moroccan Couscous with Roasted Vegetables

URL: https://www.cookingclassy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/

Ingredients

Vegetables

  • 1 large red bell pepper
  • 2 medium carrots
  • 1 small red onion
  • 1 medium zucchini
  • 2 cloves garlic

Dressing and Spices

  • 4 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • Salt

Couscous and Other Ingredients

  • 1⅓ cups dry couscous
  • 1 14.5 oz can low-sodium chicken broth
  • ½ tsp turmeric
  • ½ cup raisins
  • 1 14 oz can chickpeas
  • ½ cup slivered almonds
  • 3 Tbsp fresh cilantro
  • 2 Tbsp fresh mint

Instructions

  1. Preheat the oven to 475°F and prepare a baking sheet.
  2. Combine the bell pepper, carrots, onion, and zucchini on the baking sheet, drizzle with 1 Tbsp olive oil, season with salt, and toss.
  3. Roast the vegetables for about 15 minutes until tender, tossing halfway through.
  4. In a bowl, whisk together the remaining olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and a pinch of salt.
  5. In a pot, bring the chicken broth, turmeric, and salt to a boil.
  6. In a large bowl, combine the couscous and raisins, then pour the hot chicken broth over it, stir, cover, and let rest for 5 minutes.
  7. Add the roasted vegetables, chickpeas, almonds, cilantro, mint, and the lemon mixture to the couscous, and toss to combine.
  8. Serve warm.

Nutrition Facts (estimated)

Servings
7
Calories
362
Total fat
13g
Total carbohydrates
50g
Total protein
9g
Sodium
199mg
Cholesterol
0mg

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