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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.
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Equipment

  • - Baking sheet
  • - Large mixing bowl
  • - Saucepan with a lid
  • Measuring cups and spoons
  • Spatula

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

Instructions
 

  • **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.