Moroccan Couscous with Roasted Vegetables

Discover the vibrant and aromatic essence of Morocco with this delightful couscous dish paired with roasted vegetables. The blend of sweet bell peppers, earthy zucchini, and juicy cherry tomatoes, enhanced with a medley of spices like cumin and paprika, creates a colorful and nutritious meal. Served on a bed of light and fluffy couscous, this dish captures the authentic flavors of North African cuisine, making it a wonderful choice for any meal, whether it’s a casual dinner or a festive occasion. Enjoy a taste of Morocco in each bite!

Ingredients

• 1 cup couscous
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Coriander
• 1/4 tsp Cayenne Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the sliced bell peppers, zucchini, and cherry tomatoes with the olive oil, cumin, paprika, coriander, and cayenne pepper, ensuring an even coat.
3. Arrange the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes until tender and edges are slightly charred.
4. During the roasting process, cook the couscous following the instructions on the package until it is light and fluffy.
5. Once the vegetables are roasted, gently combine them with the prepared couscous.
6. Serve the couscous and vegetables hot, garnished optionally with fresh herbs such as cilantro or parsley for additional color and flavor.

Keywords: Vegan, Healthy, Spicy, Main Dish, Moroccan

Spice Rack: Cumin, Paprika, Coriander, Cayenne Pepper

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