Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
User Reviews
4.9
Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
Description
The recipe begins by roasting diced vegetables with olive oil and salt until tender and lightly charred. A dressing made with olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and salt is whisked separately. Couscous is soaked in boiling chicken broth flavored with turmeric and salt, absorbing the liquid and softening with sweet raisins.
Once fluffy, the couscous is mixed with the roasted vegetables, chickpeas, toasted slivered almonds, fresh herbs, and the spiced dressing. This layering of roasted vegetables and warm spices creates a complex flavor with varied textures—the softness of couscous, the firmness of chickpeas, and crunch from almonds.
The dish can be served as a side or main vegetarian dish. The fresh cilantro and mint add a refreshing contrast to the warm-spiced components, making it a versatile dish for meals needing a flavorful, textured grain accompaniment.
Ingredients
- 1 red bell pepper cored and diced, large
- 2 carrot halved through length and sliced fairly thin, medium
- 1 onion diced into 1-inch chunks, small; red variety
- 1 zucchini halved through the length and sliced, medium
- 4 Tbsp olive oil divided
- 2 Tbsp lemon juice fresh
- 2 tsp garlic 2 cloves, minced
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- salt
- 1 1/3 cups couscous dry
- 1 (14.5 oz) can chicken broth low-sodium
- 1/2 tsp Turmeric
- 1/2 cup raisins
- 1 (14 oz) can chickpea drained and rinsed
- 1/2 cup almonds toasted, slivered
- 3 Tbsp cilantro fresh, minced
- 2 Tbsp mint minced, fresh
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
User Reviews
Overall Rating
4.9
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