Name: Moroccan Couscous with Roast Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 cup vegetable broth or water; 1 tablespoon olive oil; 1 zucchini (chopped); 1 red bell pepper (chopped); 1 carrot (sliced); 1 small red onion (cut into wedges); 1 cup cauliflower florets; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons raisins or dried cranberries; 2 tablespoons toasted almonds or chickpeas (optional)

Description

A warm and comforting Moroccan-inspired couscous dish loaded with roasted vegetables and aromatic spices, finished with herbs, dried fruit, and nuts for a perfect balance of savory and sweet flavors.

Ingredients

1 cup couscous
1 cup vegetable broth or water
1 tablespoon olive oil
1 zucchini (chopped)
1 red bell pepper (chopped)
1 carrot (sliced)
1 small red onion (cut into wedges)
1 cup cauliflower florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
2 tablespoons raisins or dried cranberries
2 tablespoons toasted almonds or chickpeas (optional)

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Instructions

Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
In a large bowl, toss zucchini, bell pepper, carrot, onion, and cauliflower with olive oil, cumin, paprika, cinnamon, turmeric, salt, and black pepper until evenly coated.
Spread vegetables on the baking tray and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
Bring vegetable broth or water to a boil in a pot, then stir in couscous and olive oil.
Remove from heat, cover, and let sit for 5 minutes, then fluff with a fork.
Combine couscous and roasted vegetables in a large bowl and mix gently.
Top with parsley, raisins, and toasted almonds or chickpeas before serving.

Notes

You can substitute vegetables based on seasonality (sweet potato, eggplant, or squash work well).
For extra protein, add roasted chickpeas or grilled halal chicken.
Adjust spices to taste for a milder or stronger Moroccan flavor.
Add a splash of broth when reheating to keep couscous fluffy.
Dried apricots can replace raisins for a sweeter twist.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg