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Moroccan Couscous Bowl

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 366

Ingredients

Vegetables

  • 2 small red onions peeled and cut into 1-inch chunks
  • 2 carrots trimmed and diced into ½ inch pieces
  • 2 red bell peppers seeded and diced into 1-inch pieces
  • 1 large zucchini diced into 1-inch cubes
  • 1 ½ Tbsp extra virgin olive oil
  • Juice from ¼ of a lime
  • 2 cloves garlic minced
  • 1 tsp coarse sea salt
  • ½ tsp freshly ground black pepper

Nuts and Spices

  • ½ cup slivered almonds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp za’atar

Couscous

  • 16 ounces of vegetable broth
  • ½ tsp ground turmeric
  • 1 ½ cups dried couscous
  • ½ cup golden raisins or dried currants
  • 1 14-ounces can of chickpeas, drained and rinsed
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon or lime juice
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint leaves
  • Salt and pepper to taste
  • Plain full-fat yogurt preferably sheep or goats milk for serving
  • Sesame tahini paste thinned with lemon juice for serving

Instructions

Vegetables

  • Preheat the oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
  • Add the onions, carrots, peppers, and zucchini to a large mixing bowl. Add the olive oil, lime juice, garlic, salt, and pepper. Toss to coat everything.
  • Spread the vegetables out on the lined baking sheet. Place this in the oven and roast the veggies for approximately 15 to 18 minutes until cooked through and a little charred, tossing at 10 minutes.
  • Toast the nuts and spices and cook the couscous while the vegetables are roasting

Nuts & Spices

  • In a heavy-bottomed skillet over medium heat, toast the nuts until just aromatic, approximately 1 to 3 minutes. Add the cumin and coriander and continue to toast until the spices are just fragrant. Stir in the cinnamon and za’atar and transfer the warm nuts and spices to a bowl. Set aside.

Couscous

  • In a saucepot over high heat, bring the broth and turmeric to a boil.
  • Place the couscous and raisins or currents in a large bowl. Toss to combine. Pour the hot broth over the couscous and stir to combine. Cover with plastic wrap and set aside for 5 minutes.
  • Add the chickpeas, olive oil, lemon juice, cilantro, mint, and the almonds and spices to the couscous. Toss to combine. Season with salt and pepper to taste and toss again.
  • Place the couscous in individual serving bowls. Top each with the roasted vegetables. Serve immediately with bowls of yogurt and tahini sauce on the side for drizzling over the top.

Video

Nutrition

Calories: 366kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 0.02mg | Sodium: 544mg | Potassium: 596mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3766IU | Vitamin C: 51mg | Calcium: 86mg | Iron: 3mg