Name: Moroccan Roasted Vegetable Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1 eggplant, diced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 onion, sliced; 2 tomatoes, diced; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; Salt and black pepper to taste; 1 cup couscous; 1 ½ cups vegetable broth; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the diced eggplant, sliced zucchini, chopped red and yellow bell peppers, sliced onion, diced tomatoes, and minced garlic.
Drizzle the olive oil over the vegetable mixture and sprinkle with ground cumin, ground coriander, paprika, salt, and black pepper. Toss to coat the vegetables evenly with the spices and oil.
Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous according to the package instructions, using vegetable broth instead of water for added flavor.
Fluff the cooked couscous with a fork and transfer to a serving platter.
Once the roasted vegetables are done, arrange them over the bed of couscous, drizzling any remaining juices from the baking sheet over the top.
Garnish the dish with freshly chopped parsley for a burst of freshness and color.
Serve the Moroccan Roasted Vegetable Couscous warm, and enjoy the symphony of flavors and textures in every bite.

Ingredients

Instructions

Nutrition Facts

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