Moroccan cuisine adds magic to simple ingredients, especially with this Moroccan Couscous with Roast Vegetables. It turns humble couscous into a vibrant, colorful dish that’s bursting with flavor and texture. This recipe combines roasted seasonal vegetables with warm, aromatic spices to create a dish that’s as beautiful as it is delicious.
Couscous makes for an elegant base that absorbs all the rich flavors from the vegetables and spices. Topped with a drizzle of olive oil and a sprinkle of fresh herbs, this dish is perfect as a hearty side or a light vegetarian main. It’s easy to prepare, visually stunning, and a true celebration of fresh, wholesome ingredients.
Kitchen Equipment Needed
- Baking sheet
- Large mixing bowl
- Saucepan with a lid
- Measuring cups and spoons
- Spatula
Ingredients Overview
- Couscous: A fluffy grain that pairs beautifully with the bold flavors of Moroccan spices.
- Vegetables: A medley of roasted seasonal vegetables adds color, flavor, and nutrition.
- Spices: Cumin, paprika, and cinnamon bring warmth and depth to the dish.
- Herbs: Fresh parsley or cilantro adds a refreshing finish.
Ingredients
Roast Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 2 medium carrots, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Couscous
- 1 cup couscous (regular or whole wheat)
- 1 cup vegetable broth or water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Toppings
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup golden raisins or dried apricots, chopped (optional)
- 2 tablespoons toasted almonds or pine nuts
Directions
- Prepare the vegetables
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the zucchini, bell peppers, red onion, and carrots with olive oil, cumin, smoked paprika, cinnamon, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet. - Roast the vegetables
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. - Cook the couscous
While the vegetables roast, bring the vegetable broth (or water) to a boil in a saucepan. Stir in the olive oil and salt, then remove from heat. Add the couscous, cover with a lid, and let it sit for 5 minutes. Fluff the couscous with a fork. - Combine the couscous and vegetables
In a large serving bowl, combine the cooked couscous with the roasted vegetables. Toss gently to mix. - Garnish and serve
Top the couscous with chopped parsley or cilantro, golden raisins, and toasted almonds. Drizzle with a bit of olive oil if desired. Serve warm or at room temperature.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~280
- Fat: ~10g
- Carbohydrates: ~40g
- Protein: ~6g
Expert Tips
- Cut evenly: Dice the vegetables uniformly for even roasting.
- Add protein: Include chickpeas or grilled chicken to turn this dish into a more filling meal.
- Make ahead: This dish can be made ahead and served cold or reheated gently.
FAQs
Can I use pearl couscous?
Yes, pearl couscous works well but requires a longer cooking time. Follow package instructions for cooking.
What other vegetables can I use?
Sweet potatoes, eggplant, or cauliflower are great additions or substitutions.
Can I make this gluten-free?
Swap couscous for quinoa or millet to make this dish gluten-free.
Storing & Reheating
- Storing: Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm gently in a skillet or microwave, adding a splash of water or broth if needed.
Substitutions & Variations
- Spicy version: Add a pinch of cayenne or red pepper flakes to the roasted vegetables.
- Citrus twist: Add a squeeze of fresh lemon juice or orange zest before serving.
- Nut-free: Omit the almonds or pine nuts, or substitute with sunflower seeds.
Moroccan Couscous with Roast Vegetables
Moroccan cuisine adds magic to simple ingredients, especially with this Moroccan Couscous with Roast Vegetables. It turns humble couscous into a vibrant, colorful dish that’s bursting with flavor and texture. This recipe combines roasted seasonal vegetables with warm, aromatic spices to create a dish that’s as beautiful as it is delicious.
Ingredients
Equipment
Method
- **Prepare the vegetables**
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the zucchini, bell peppers, red onion, and carrots with olive oil, cumin, smoked paprika, cinnamon, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet.
- **Roast the vegetables**
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- **Cook the couscous**
- While the vegetables roast, bring the vegetable broth (or water) to a boil in a saucepan. Stir in the olive oil and salt, then remove from heat. Add the couscous, cover with a lid, and let it sit for 5 minutes. Fluff the couscous with a fork.
- **Combine the couscous and vegetables**
- In a large serving bowl, combine the cooked couscous with the roasted vegetables. Toss gently to mix.
- **Garnish and serve**
- Top the couscous with chopped parsley or cilantro, golden raisins, and toasted almonds. Drizzle with a bit of olive oil if desired. Serve warm or at room temperature.
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