Easy Moroccan Couscous with Roasted Vegetables
A beautifully seasoned dish featuring fluffy couscous tossed with vibrant, roasted vegetables. This Moroccan-inspired dish is colorful, aromatic, and incredibly simple to make, coming together in about 30 minutes.
Ingredients
- 1 cup couscous
- 1.5 cups vegetable broth or water
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- fresh parsley for garnish
- toasted almonds or feta cheese optional, for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and minced garlic. Drizzle with olive oil and season with salt, pepper, cumin, and coriander. Toss everything together until well coated.
- Spread the vegetable mixture in an even layer on a baking sheet. Roast in the preheated oven for about 20–25 minutes, stirring halfway through, until they're tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth or water to a boil in a saucepan. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork afterward.
- Once the veggies are done, toss them into the fluffy couscous. Garnish with fresh parsley and, if desired, top with toasted almonds or feta cheese. Serve warm and enjoy!