roasted vegetable couscous

Moroccan-style vegetable couscous with chickpeas is a filling, protein-packed vegan meal! The flavors from ras el hanout and cinnamon are warm and comforting, and I love that you can really use whatever veggies you have on hand. If it can be roasted, it will work here! Serve this roasted vegetable couscous with a salad, or pair it with a meat-based protein like Moroccan chicken.

Roasted Vegetable Couscous

eggplant,

Kosher salt

onion,

zucchini, (cut into large 1-inch chunks)

yellow squash, (cut into large 1-inch chunks)

sweet red pepper,

carrots,

garlic cloves, (minced)

(15- ounce) can chickpeas, (drained and rinsed)

ras el hanout, (divided)

red pepper flakes or Aleppo pepper

cinnamon

Black pepper

Extra virgin olive oil

(28- ounce) can San Marzano tomatoes

water broth

1- inch fresh ginger, (grated)

apricot, (chopped)

almonds

cilantro

couscous

Put the eggplant cubes in a colander and season with a big pinch of kosher salt. Set the colander in a clean sink and allow the eggplant to sit while you chop the remaining vegetables.

Cut the remaining vegetables into chunks and put them in a large baking dish with the minced garlic. Season with kosher salt and toss. Wipe the eggplant cubes dry and add it to the baking dish with the rest of the vegetables. Add the chickpeas. Season with 2 teaspoons ras el hanout, the red pepper flakes, cinnamon, and a good pinch of black pepper. Drizzle about 2 to 3 tablespoons extra virgin olive oil and toss to coat.

Turn the broiler on. Spread the vegetables well in the baking dish so they are not overlapping. Place the baking dish about 6 inches from the broiler. Broil the vegetables, watching closely for them to char nicely on top (about 5 minutes, but watch carefully so the veggies don’t burn).

Remove the baking dish from the heat briefly and switch the oven to the baking function at 400°F.

Before returning the vegetables to the oven, add the tomatoes, broth (or water), and ginger. Season with a little kosher salt and the remaining ras el hanout. Drizzle with a little extra virgin olive oil.

Cover the baking dish with a large piece of foil and bake on the center rack of your heated oven anywhere from 30 to 45 minutes or until the vegetables are tender.

While the vegetables are cooking, work on the couscous. In a saucepan, bring 2 cups of water to a boil. Season the water with kosher salt. Stir in 2 cups dry couscous. Turn the heat off and cover the pot and leave the couscous alone for about 10 minutes. Once the couscous has absorbed all the water, fluff it up with a fork before serving.

Prepare the apricots and slivered almonds. In a small pan, warm a little bit of extra virgin olive oil. Add the chopped apricots and cook, tossing frequently until warmed through and caramelized. Add the slivered almonds and cook until they are golden brown. Remove from the heat.

Assemble the vegetable couscous. Transfer the cooked couscous to a large round platter. Top the couscous with as much of the vegetables as you can. Add the apricots and almonds, and finish with a sprinkle of cilantro or parsley.

https://content.jwplatform.com/videos/Ujr6rFJ6.mp4

Tender roasted vegetables seasoned Moroccan-style and scooped onto a bed of fluffy couscous.

Roasted Vegetable Couscous with Chickpeas

Top 1 roasted vegetable couscous recipes from across the web

The most viewed roasted vegetable couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Vegetable Couscous

Top 1 roasted vegetable couscous recipes from across the web

The most viewed roasted vegetable couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Couscous

The most viewed roasted vegetable couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine