Moroccan Couscous with Roast Vegetables Recipe

Moroccan Couscous with Roast Vegetables is a dish that has completely won over my family, and for good reason. It’s a vibrant, flavorful, and surprisingly easy meal to put together, perfect for busy weeknights or a relaxed weekend gathering. The combination of sweet, caramelized roasted vegetables with the fluffy, spiced couscous is simply irresistible. Even my pickiest eater, who usually shies away from vegetables, asks for seconds! This recipe has become a regular in our rotation, not just because it’s healthy and delicious, but because it brings a little bit of sunshine and warmth to our table, no matter the season. If you’re looking for a dish that’s both comforting and exciting, packed with flavor and good-for-you ingredients, then look no further. This Moroccan Couscous with Roast Vegetables is guaranteed to become a new family favorite in your home too.

Ingredients

• 1 large red onion, cut into wedges
• 2 bell peppers (any color), deseeded and cut into large chunks
• 2 medium zucchini, cut into 1-inch thick slices
• 2 carrots, peeled and cut into 1-inch thick slices
• 1 butternut squash (medium), peeled, deseeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 1 cup vegetable broth
• 1 cup couscous
• 1/2 cup raisins or dried cranberries
• 1/4 cup chopped fresh cilantro or parsley, for garnish
• Optional: 1/4 cup toasted almonds or pine nuts, for garnish
• Optional: Harissa paste or hot sauce, to serve

Instructions

1. Preheat Your Oven and Prepare Vegetables: Begin by preheating your oven to 400°F (200°C). While the oven is heating, prepare all your vegetables. Start with the red onion; peel it, cut it in half, and then slice each half into wedges. Next, wash and deseed the bell peppers. Cut them into large, bite-sized chunks – any color bell pepper will work beautifully, or use a mix for added visual appeal and a variety of flavors. Wash the zucchini and slice them into 1-inch thick rounds. Peel the carrots and cut them into 1-inch thick slices as well. Finally, tackle the butternut squash. This can be the most time-consuming part, but it’s worth it! Carefully peel the butternut squash, cut it in half, scoop out the seeds and stringy pulp, and then chop the flesh into 1-inch cubes. Uniformly sized vegetables will ensure even roasting.
2. Spice Up the Vegetables: In a large bowl, combine all the prepared vegetables: red onion wedges, bell pepper chunks, zucchini slices, carrot slices, and butternut squash cubes. Drizzle the vegetables generously with olive oil – about 2 tablespoons should be sufficient to coat them nicely. Now it’s time for the flavor magic! Add the ground cumin, ground coriander, turmeric powder, paprika, cinnamon, and cayenne pepper (if using). These spices are the heart of Moroccan cuisine, and they will transform the vegetables into something truly special. Season generously with salt and freshly ground black pepper. Use your hands or a large spoon to toss the vegetables thoroughly, ensuring that they are evenly coated with the olive oil and spice mixture. This step is crucial for maximizing flavor in every bite.
3. Roast the Vegetables to Perfection: Spread the spiced vegetables in a single layer on a large baking sheet. If you have a lot of vegetables, you might need to use two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting. Roasting in a single layer allows the vegetables to caramelize and develop those delicious roasted flavors. Place the baking sheet(s) in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Halfway through the roasting time, about 20 minutes in, use a spatula to flip the vegetables. This ensures even cooking and browning on all sides. Keep an eye on them towards the end to prevent burning, especially if your oven tends to run hot. The butternut squash and carrots might take a little longer to soften than the zucchini and peppers. You’re looking for vegetables that are tender when pierced with a fork and have slightly browned edges.
4. Prepare the Couscous: While the vegetables are roasting, it’s the perfect time to prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Vegetable broth adds more flavor than just water, but water can be used as a substitute if needed. Once the broth is boiling, remove the saucepan from the heat and stir in the couscous. Couscous cooks very quickly and simply by steaming in hot liquid. Add the raisins or dried cranberries to the couscous at this point. They will plump up and become wonderfully juicy as the couscous steams. Cover the saucepan tightly with a lid and let it stand for 5 minutes. This allows the couscous to absorb all the liquid and become fluffy.
5. Fluff and Combine: After 5 minutes, remove the lid from the saucepan. Use a fork to fluff the couscous. This is an important step to separate the grains and prevent them from sticking together. The couscous should be light and airy. Now, gently stir the roasted vegetables into the fluffy couscous. Combine everything well, making sure the vegetables are distributed evenly throughout the couscous. The warmth from the vegetables will further enhance the flavors and create a harmonious dish.
6. Garnish and Serve: Transfer the Moroccan couscous with roast vegetables to a serving bowl. Garnish generously with freshly chopped cilantro or parsley. The fresh herbs add a bright, vibrant flavor and a beautiful pop of color. If desired, sprinkle with toasted almonds or pine nuts for added crunch and nutty flavor. These are optional but highly recommended for texture and a more sophisticated touch. Serve immediately while warm. Offer harissa paste or your favorite hot sauce on the side for those who like a little extra heat. This dish is delicious served hot or warm, and it even tastes great at room temperature, making it perfect for picnics or potlucks.

Nutrition Facts

(Approximate values per serving, assuming 6 servings per recipe)

• Servings: 6
• Calories per serving: Approximately 350-400 calories (This can vary based on the exact quantities and types of vegetables used, as well as the amount of olive oil.)

Approximate Macronutrient Breakdown (per serving):

• Protein: 8-10g
• Carbohydrates: 60-70g
• Fat: 10-15g

Note: These are estimated values and can vary. For more accurate nutritional information, use a nutrition calculator and input the specific ingredients and quantities you use. This recipe is naturally high in fiber, vitamins, and minerals thanks to the abundance of vegetables. It’s also a good source of complex carbohydrates from the couscous and butternut squash.

Preparation Time

• Prep Time: 25 minutes (This includes washing, peeling, and chopping all the vegetables, as well as measuring out spices and broth.)
• Cook Time: 30-40 minutes (Roasting time for the vegetables)
• Total Time: Approximately 55-65 minutes

This recipe is relatively quick and easy to prepare, especially considering the depth of flavor it delivers. Most of the time is hands-off roasting time, allowing you to do other things while the oven works its magic.

How to Serve

This Moroccan Couscous with Roast Vegetables is incredibly versatile and can be served in a variety of ways:

• As a Main Course:
  • Perfect for a vegetarian or vegan meal. It’s hearty and satisfying enough to be the star of the show.
  • Serve it as is for a light yet fulfilling dinner.
  • Pair it with a dollop of plain yogurt or vegan yogurt for added creaminess and coolness, especially if you’ve used cayenne pepper.
• As a Side Dish:
  • Excellent accompaniment to grilled or roasted meats like chicken, lamb, or fish. The vibrant flavors of the couscous and vegetables complement richer protein dishes beautifully.
  • Serve alongside vegetarian protein options like grilled halloumi cheese or baked tofu for a balanced and complete meal.
  • Great for potlucks, barbecues, or holiday gatherings as a flavorful and colorful side.
• Serving Style Ideas:
  • Family Style: Place a large bowl of the couscous and vegetables in the center of the table and let everyone serve themselves.
  • Individual Bowls: Portion out servings into individual bowls for a more formal presentation.
  • Warm or Room Temperature: Delicious served warm, but also enjoyable at room temperature, making it ideal for make-ahead meals or picnics.
• Enhancements:
  • Add Protein: For a heartier meal, stir in chickpeas or roasted halloumi cubes into the couscous and vegetables.
  • Fresh Herbs: Don’t skimp on the fresh herbs! Cilantro and parsley are classic choices, but mint or dill would also be delicious.
  • Nuts and Seeds: Toasted almonds, pine nuts, or pumpkin seeds add a wonderful crunch and nutty flavor.
  • Dried Fruit Variations: Experiment with different dried fruits like apricots, dates, or currants for varied sweetness and texture.

Additional Tips

1. Spice it Your Way: Feel free to adjust the spices to your liking. If you prefer a spicier dish, add more cayenne pepper or a pinch of chili flakes. For a milder flavor, reduce the amount of cayenne or omit it altogether. You can also experiment with other Moroccan spices like ras el hanout for a more complex flavor profile.
2. Roast Vegetables for Best Flavor: Roasting is key to bringing out the natural sweetness and depth of flavor in the vegetables. Don’t rush the roasting process. Ensure the vegetables are tender and slightly caramelized for the best taste. If you want even more caramelization, you can broil them for the last few minutes of cooking, keeping a close eye to prevent burning.
3. Fluff Your Couscous Properly: Fluffing the couscous with a fork after it has steamed is crucial for achieving a light and airy texture. This prevents the grains from clumping together and ensures each grain is separate and perfectly cooked.
4. Make it Ahead for Convenience: The roasted vegetables and couscous can be prepared separately ahead of time. Roast the vegetables and store them in the refrigerator. Cook the couscous and keep it covered at room temperature. When ready to serve, reheat the vegetables gently and combine them with the couscous. This is a great way to save time, especially for meal prepping or when entertaining.
5. Customize with Seasonal Vegetables: This recipe is incredibly adaptable to seasonal vegetables. In the fall and winter, use root vegetables like sweet potatoes, parsnips, and turnips. In the spring and summer, try adding asparagus, green beans, or even cherry tomatoes to the roasting mix. The spice blend works beautifully with a wide variety of vegetables, making it a year-round favorite.

FAQ Section

Q1: Can I make this recipe vegan?

A: Yes, absolutely! This recipe is naturally vegan as it is made with vegetables, couscous, plant-based broth, and olive oil. Ensure you are using vegetable broth and not chicken broth to keep it strictly vegan.

Q2: Can I substitute the couscous with something else?

A: While couscous is traditional for this dish, you can substitute it with other grains like quinoa, bulgur wheat, or even rice if you prefer. Keep in mind that cooking times and liquid ratios may need to be adjusted depending on the grain you choose. For gluten-free options, quinoa or rice would be suitable alternatives.

Q3: I don’t have all the spices listed. Can I still make this?

A: Yes, you can still make a delicious version of this recipe even if you don’t have all the spices. The cumin and coriander are key for the Moroccan flavor profile, so try to include those if possible. Paprika and turmeric add color and depth, while cinnamon and cayenne provide warmth and a hint of spice. If you’re missing some, don’t worry too much. You can adjust with what you have, or even use a pre-made Moroccan spice blend if available.

Q4: Can I add protein to this dish?

A: Yes, definitely! Adding protein will make it a more substantial meal. Roasted chickpeas, white beans, or lentils would be great vegan options to stir in. For non-vegan options, you could add grilled chicken, lamb, or halloumi cheese. Simply roast the protein separately or grill it and add it to the couscous and vegetables when serving.

Q5: How long does this Moroccan couscous last in the refrigerator?

A: Leftover Moroccan couscous with roast vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld together even more beautifully overnight. Reheat it gently in the microwave or on the stovetop before serving. You may need to add a splash of water or broth when reheating to prevent it from drying out.

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