OttoChef AI Logo
OttoChef AI
Sign InGet Started
Moroccan Spiced Couscous with Roasted Vegetables

Moroccan Spiced Couscous with Roasted Vegetables

Lunch
Prep Time
15min
Cook Time
15min
Servings
1
Calories
380
Chef's Note

For the best flavor development, toast the dry spices in a small pan for 30 seconds before adding to the vegetables. This activates the essential oils in the spices, creating a more aromatic and flavorful dish. You can also prepare the vegetables the night before to save time during lunch preparation.

Tags
Moroccan
vegetarian
quick
weekday
couscous
roasted vegetables
chickpeas
Mediterranean
lunch
whole grain
Ingredients

  • 1/3 cup whole wheat couscous

  • 1/2 cup vegetable broth

  • 1/2 medium zucchini

  • 1/2 medium red bell pepper

  • 1/4 medium red onion

  • 1/3 cup chickpeas

  • 1 tablespoon olive oil

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/8 teaspoon ground cinnamon

  • 1/4 teaspoon paprika

  • 2 tablespoons dried apricots

  • 1 tablespoon fresh mint leaves

  • 1 teaspoon lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Dice 1/2 medium zucchini, 1/2 medium red bell pepper, and 1/4 medium red onion into 1/2-inch pieces.

  • 3

    Drain and rinse 1/3 cup chickpeas.

  • 4

    In a bowl, toss the vegetables and chickpeas with 2 teaspoons olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1/8 teaspoon cinnamon, and 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 5

    Spread the vegetable mixture on a baking sheet and roast for 15 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 6

    While vegetables are roasting, bring 1/2 cup vegetable broth to a boil in a small saucepan.

  • 7

    Stir in 1/3 cup couscous, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground coriander. Remove from heat, cover, and let stand for 5 minutes.

  • 8

    Chop 2 tablespoons dried apricots into small pieces and finely chop 1 tablespoon fresh mint leaves.

  • 9

    Fluff the couscous with a fork and stir in the remaining 1 teaspoon olive oil, 1 teaspoon lemon juice, chopped apricots, and half of the mint.

  • 10

    Transfer the couscous to a serving bowl, top with the roasted vegetables and chickpeas, and garnish with the remaining mint.

Nutrition Information (per serving)
380
Calories
12g
Protein
55g
Carbs
14g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!