Moroccan Couscous with Roasted Vegetables

Moroccan · Vegetable

Warm spices, colorful roasted vegetables, and fluffy couscous come together in this easy Moroccan-inspired side dish. Zamouri Spices Couscous Spice does the heavy lifting, adding cumin, coriander, ginger, paprika, turmeric, cinnamon, and black pepper in one simple step.

Ingredients

  • 1½ cups couscous
  • 1½ cups chicken or vegetable broth
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1 cup chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons Zamouri Spices Couscous Spice, divided
  • ½ teaspoon salt, or to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup sliced almonds, toasted
  • ¼ cup raisins or golden raisins, optional

Instructions

  1. Preheat oven to 425°F.
  2. Place zucchini, bell pepper, red onion, and chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon Couscous Spice and salt. Toss well.
  3. Roast for 20–25 minutes, stirring once, until the vegetables are tender and lightly browned.
  4. Meanwhile, bring the broth and remaining 1 teaspoon Couscous Spice to a boil in a saucepan.
  5. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
  6. Fold the roasted vegetables and chickpeas into the couscous. Add parsley, toasted almonds, and raisins, if using.
  7. Taste and add a little more Couscous Spice or salt if desired. Serve warm.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes

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