Spiced Vegetable Couscous
This flavorful Moroccan-inspired couscous dish is a delightful fusion of roasted vegetables, aromatic spices, and fluffy couscous grains. The colorful medley of peppers, squash, and onions is brought to life with the warm undertones of cumin and harissa. Topped with a refreshing yogurt drizzle and fresh coriander, this dish is a vibrant and satisfying meal that will transport your taste buds to the bustling markets of Marrakesh.
— Constant Cookbook
Ingredients
- 100g couscous
- olive oil
- 2 carrots , peeled and chopped
- 2 shallots , peeled and cut into quarters
- 2 tsp ras-el-hanout , or 1 tsp each cinnamon and ground cumin
- 1 red pepper , cubed
- 1 tin chopped tomatoes
- 1 tin chickpeas
- ½ pack coriander , roughly chopped
- 1 small tub low-fat yogurt (optional)
- harissa to serve (optional)
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Yield
Serves 2
Nutrition
- Calories: 399 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.86 milligram of sodium
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