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Spiced North African Veggie Couscous

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This vibrant dish features roasted vegetables and fluffy couscous, infused with aromatic spices. It’s a delightful celebration of North African flavors that can be made in under 40 minutes.

Ingredients

Scale
  • Couscous:
  • 1 cup (200g) couscous
  • 1 1/4 cups (300ml) vegetable broth or water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Roasted Vegetables:
  • 1 medium zucchini, diced
  • 1 medium bell pepper (red or yellow), diced
  • 1 medium eggplant, diced
  • 1 medium red onion, diced
  • 1 medium carrot, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • For Garnish:
  • 1/4 cup (40g) raisins or dried apricots, chopped
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley or cilantro, chopped
  • 1/4 cup (30g) slivered almonds or pine nuts, toasted (optional)
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). This high temperature will help the vegetables caramelize nicely.
  2. Prepare the vegetables: In a large bowl, combine the diced zucchini, bell pepper, eggplant, red onion, and carrot. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Toss until all vegetables are evenly coated. This ensures that every bite is packed with flavor.
  3. Roast the vegetables: Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through. You’ll know they’re done when they are tender and starting to brown at the edges.
  4. Prepare the couscous: While the vegetables are roasting, bring 1 1/4 cups of vegetable broth (or water) to a boil in a medium saucepan. Once boiling, remove from heat and stir in 1 cup of couscous and 1/2 teaspoon of salt. Cover and let it sit for 5 minutes.
  5. Fluff the couscous: After 5 minutes, uncover the saucepan and add 1 tablespoon of olive oil. Use a fork to fluff the couscous gently, separating the grains. Be careful not to mash them; you want that light, fluffy texture.
  6. Combine vegetables and couscous: Once the vegetables are roasted, remove them from the oven and add them to the fluffy couscous. Gently fold them together until well combined. This allows the couscous to soak up the delicious juices from the vegetables.
  7. Garnish and serve: Finally, drizzle with fresh lemon juice, and sprinkle with raisins or dried apricots, fresh parsley or cilantro, and toasted almonds or pine nuts if using. Serve warm with lemon wedges on the side for an extra zesty kick.

Nutrition

Keywords: Don’t overcrowd the pan to ensure proper roasting. Use high-quality spices for the best flavor, and feel free to experiment with different seasonal vegetables.

Find it online: https://crumella.com/spiced-north-african-veggie-couscous-delight/