Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 350-400
- Fat: 10-15g
- Carbohydrates: 60-70g
- Protein: 8-10g