Roasted Vegetable Couscous
A flavorful and nutritious dish that combines the warmth of Moroccan spices with the comfort of roasted vegetables, served over a bed of couscous.
Ingredients
- ●1 cup Buttery Couscouspreferably royal couscous
- ●2 tbsp Olive Oilfor roasting vegetables
- ●1 tsp Moroccan Spicesmix of cumin, paprika, and coriander
- ●2 medium Carrotspeeled and chopped
- ●1 medium Zucchinichopped
- ●1 medium Red Bell Pepperchopped
- ●2 cloves Garlicminced
- ●to taste Salt and Pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large bowl, toss the chopped carrots, zucchini, and red bell pepper with olive oil, Moroccan spices, salt, and pepper until they are evenly coated.
- 3
Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
- 4
While the vegetables are roasting, prepare the couscous according to package instructions.
- 5
Fluff the cooked couscous with a fork and stir in buttery royal moroccan couscous.
- 6
Once the vegetables are done, remove them from the oven and let them cool slightly.
- 7
Serve the roasted vegetables over the flavored couscous and garnish with additional Moroccan spices if desired.
- 8
Drizzle with olive oil and sprinkle with salt and pepper to taste.