A flavourful, hearty Moroccan Couscous dish packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer ! Enjoy as a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.

So What’s In This Couscous?
fresh veggies – bell peppers, carrots, onion, zucchini and garlic
fresh cilantro and mint
lemon
spices – turmeric, cumin, cinnamon and coriander
olive oil
low-sodium chicken broth
chickpeas
almonds
raisins
couscous
How can this amazing salad not taste good with flavours like that? You can also easily adapt this couscous with your favourite veggies it’s great for using up what you have in you kitchen.
INGREDIENTS

How to Make This Tasty Couscous
Preheat oven to 475 degrees. Grease baking sheet
Add veggies, drizzle with oil and season.
Roast until tender, about 15 minutes.
Whisk olive oil, lemon, garlic and most spices.
Bring chicken broth and turmeric to a boil.
Pour hot chicken broth over couscous and raisins in bowl and toss
Cover and rest 5 minutes.
Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.
HOW TO MAKE MOROCCAN COUSCOUS WITH ROASTED VEG
Preheat the oven to 220°C (430°F).
Drizzle 1 tablespoon of oil over a large oven dish or pan and add the diced pepper, onion, carrot, courgette, and drained chickpeas (1). Sprinkle with salt, toss well, and roast for 15-20 minutes or until the veg is tender and starting to colour slightly.
Once the veg is tender, remove from the oven and set aside (2).
In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper (3). If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.

Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan (4). Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil. Toast for another 2 minutes or until the couscous is golden brown, moving regularly to avoid burning.
Once the couscous and cumin seeds are toasted, remove the pan from the heat. Mix in the ground cinnamon, ground turmeric, and raisins, then pour over the boiling water or vegan stock.
Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft. Once soft, fluff up the couscous lightly using a fork (5).
In a large bowl, combine the couscous with the roasted veg and chickpeas. Roughly chop the fresh coriander, then add this to the bowl along with the lemon dressing (6). Mix everything well, adjust the seasoning to taste, and serve.


Moroccan Couscous with Roasted Vegetables Chickpeas and Almonds
A flavourful, hearty Moroccan Couscous dish packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer! Enjoy as a healthy lunch or as a side dish with fish or chicken for a filling, exciting dinner.
Preparation Time
10 minutes
Cooking Time
22 minutes
Total Duration
32 minutes
Course
Lunch, Dinner, Side Dish
Cuisine
African, Moroccan
Servings
7 people
Calories
362 kcal
Ingredients
1large, deseeded and diced Red Bell Pepper
2medium, halved and thinly slicedCarrots
1small, diced into chunksRed Onion
1medium, halved and slicedZucchini
4tbspOlive Oil
2tspLemon Juice
2tspMinced Garlic
1tspGround Cumin
1tspGround Coriander
1/2tspGround Cinnamon
PinchSalt
1 1/3cupsDry Couscous
1canChicken Broth (low sodium)
1/2tspTurmeric
1canChickpeas, drained and rinsed
1/2cupToasted Slivered Almonds
3tbspCilantro
2tbspFresh Mint
Instructions
Prepare oven by preheating to 475 degrees and spray baking sheet with cooking spray
Place your carrots, bell pepper and zucchini on the baking shit then drizzle one 1 tablespoon of olive oil to coat. Add a little salt and toss lightly. Place the baking sheet in the oven and roast for about 15 minutes until tender. You may also broil for 1-2 minutes to char lightly if you want.
While the vegetables are roasting, mix the remaining olive oil, cumin, garlic, lemon juice, coriander, salt (¼ teaspoon) and cinnamon then set aside.
In a pot, bring the chicken broth, turmeric and salt (½ teaspoon) to boil. Mix the raisins and couscous in a bowl and pour in the boiled chicken broth then stir. Cover this bowl with a plastic wrap for about 4-5minutes.
Add in the roasted vegetables, almonds, chickpeas, cilantro, lemon mixture and mint then toss until all the ingredients are coated.
serve warm
Keyword
africandelicacy, africandish, africansidedish, couscous, dinner, healthydish, lunch, moroccan couscous, sidedish
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