Side dishe for 7
Moroccan Couscous with Vegetables
This Moroccan couscous combines roasted vegetables, chickpeas, raisins, almonds, herbs, and warm spices in thirty-two minutes.
$1.53per serving $
32 minstart to table
7servings
Ingredients
- 1 large red bell pepper
- 2 carrots
- 1 small red onion
- 1 zucchini
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- salt
- 1 1/3 cups dry couscous
- 1 can (14 1/2 oz) low-sodium chicken broth
- 1/2 tsp turmeric
- 1/2 cup raisins
- 1 can (14 oz) chick peas
- 1/2 cup slivered almonds
- 3 tbsp minced fresh cilantro
- 2 tbsp minced fresh mint
Steps
- Heat the oven to 425 F and line a large baking sheet with the chopped bell pepper, carrots, onion, and zucchini.
- Toss the vegetables with two tablespoons olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and salt.
- Roast the vegetables for twenty minutes, stirring once halfway through.
- Bring the broth, remaining olive oil, turmeric, and a pinch of salt to a boil in a medium saucepan.
- Stir in the couscous and raisins, cover the pan, remove it from the heat, and let it stand for five minutes.
- Fluff the couscous and fold in the roasted vegetables, drained chickpeas, almonds, cilantro, and mint.
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