Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

Name: Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 7 Servings
Ingredients: 1 large red bell pepper; 2 medium carrots; 1 small red onion; 1 medium zucchini; 4 Tbsp olive oil; 2 Tbsp fresh lemon juice; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; salt; 1 1/3 cups dry couscous; 1 (14.5 oz) can low-sodium chicken broth; 1/2 tsp Turmeric; 1/2 cup raisins; 1 (14 oz) can chick peas; 1/2 cup slivered almonds; 3 Tbsp minced fresh cilantro; 2 Tbsp minced fresh mint

User Reviews

4.9

180 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
7 Servings
Course
Side Dish
Cuisine
Moroccan

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

Iris Warren

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My favorite couscous recipe! It's brimming with bright Moroccon flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. It's a great lunch on it's own or for dinner pair it with chicken, lamb or beef. It makes great leftovers too!

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Ingredients

Servings

1 large red bell pepper, cored and diced
2 medium carrots, halved through length and sliced fairly thin
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved through the length and sliced
4 Tbsp olive oil, divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
salt
1 1/3 cups dry couscous
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp Turmeric
1/2 cup raisins
1 (14 oz) can chick peas, drained and rinsed
1/2 cup slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

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Instructions

Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.
Recipe source: adapted from Scrumpdillyicious