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–+ servings

Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

My favorite couscous recipe! It's brimming with bright Moroccan flavors and packed with fresh veggies. You even get some protein from the almonds and chick peas. Perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 7
Calories 120 kcal

Ingredients
  

Roasted Vegetables

  • 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
  • 1 Tbsp olive oil

Seasoning Mixture

  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic (2 cloves)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.25 tsp Salt

Couscous Base

  • 1.333 cups dry couscous
  • 1 (14.5 oz) can low-sodium chicken broth
  • 0.5 tsp turmeric
  • 0.5 tsp Salt
  • 0.5 cup raisins

Final Additions

  • 1 (14 oz) can chick peas drained and rinsed
  • 0.5 cup slivered almonds toasted
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint

Instructions
 

Preparation Steps

  • 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.

Notes

This recipe makes great leftovers and pairs wonderfully with grilled chicken, lamb, or beef.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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