Moroccan Style Vegetable Couscous

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For most of us, the idea of healthy food conjures up images of boiled vegetables and salads. But, I believe that healthy eating is all about moderation. It is about providing our bodies with key nutrients and ingredients that make us feel energized, motivated and happier. If you are trying to follow a healthy diet, but the idea of having boring and tasteless food keeps that idea locked within and unleashed, then think again!

This recipe is for all the vegetable lovers out there! A flavorful, hearty Moroccan Couscous that’s packed with roasted vegetables, chickpeas, and almonds. This will surely excite your taste buds with its range of contrasting flavors. It is a delicious recipe that you can enjoy while staying on track with your fitness goals.

Commonly served in North African, Moroccan cuisine, Couscous is a type of pasta that is made of semolina or ground durum wheat. It is a convenient product to have stocked in the pantry as a healthy alternative to white rice, pasta, and noodles. Because of its neutral taste, it tends to take on the flavor of other ingredients and is especially wonderful with stews or saucy main dishes. It’s incredibly versatile and cooks up in a jiffy.

In addition to being a good source of plant-based protein, Couscous promotes healthy blood sugar and is also great for the proper functioning of the immune system.

If you are bored of having the same food, again and again, try adding this recipe to your repertoire. Enjoy this as a great vegetarian main, or as a flavourful side dish with fish or chicken for an exciting meal.

Are you looking for other Lunch/Dinner Recipes? You can also check out my Chicken Burrito Bowl , Crispy Fried Chicken Wraps and Vegetable Teriyaki Noodles

You can make this recipe ahead. Roast the veggies the day before, keep them in the fridge and reheat them before you add them to the couscous. If you are serving this cold, then you won’t need to reheat them.

Moroccan Style Vegetable Couscous
Author: Happily Cooking
Preparation Time: 20min
Cooking time: 20min
Yields: 4 servings
Calories per serving: 408kcal

Ingredients:

• 2 tablespoons extra virgin olive oil
• ½ red bellpepper, diced
• 1/2 red onion, diced
• 1 zucchini, diced
• 1 cup dried couscous
• 1.25 cups of boiling water
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• 2 cloves garlic (minced)
• 2 tbsp lemon juice
• 1 cup grated carrot
• 1 cup canned chickpeas (rinsed and drained)
• 1/2 cup of fresh coriander (chopped)
• Salt to taste
• 1/2 cup flaked almonds
• ¼ cup raisins
• 1/2 cup pomegranate seeds

Instructions:

1. Place the diced red pepper, red onion and the zucchini on a baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in the oven for 15-20 minutes at 180℃ until tender.
2. While vegetables are roasting, in a small mixing bowl whisk together the dressing ingredients: olive oil,turmeric powder, lemon juice, minced garlic, ground cumin, ground cinnamon, salt and black pepper. Set aside.
3. Place dry couscous and raisins in a large mixing bowl, pour hot boiling water over couscous and stir, cover the bowl with plastic wrap and let it rest for 5 minutes.
4. In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped cilantro, flaked almonds and the pomegranate seeds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!