Description
A colorful and nutritious North African dish combining fluffy couscous with roasted vegetables and spices.
Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, cumin, coriander, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender.
- Meanwhile, bring the vegetable broth to a boil in a saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork and mix in the roasted vegetables.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a touch of water if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg