Description
A vibrant and nutritious dish featuring fluffy couscous and colorful roasted vegetables, infused with warm spices.
Ingredients
Scale
- 1 cup Couscous
- 1 cup Vegetable Broth
- 1 medium Zucchini
- 2 medium Bell Peppers (various colors)
- 1 medium Eggplant
- 1 medium Carrot
- 1 medium Red Onion
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Smoked Paprika
- to taste Salt & Pepper
- to taste Fresh Parsley or Cilantro
- 1 can Chickpeas
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the zucchini, bell peppers, eggplant, carrot, and red onion.
- Spread the chopped veggies on the baking sheet, drizzle with olive oil, and sprinkle with cumin, coriander, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast for about 20 minutes or until the veggies are tender and slightly caramelized.
- Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the couscous, stir, and cover. Remove from heat and let it sit for about 5 minutes.
- Fluff the couscous with a fork, then mix in the drained chickpeas and roasted vegetables. Top with fresh parsley or cilantro.
- Serve warm and enjoy!
Notes
Don’t skip seasoning the vegetables and adjust cooking times based on your preference for caramelization.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg