Healthy Roasted Vegetable Couscous

4.50 from 4 votes

Healthy Roasted Vegetable Couscous

Looking to learn how to make the best Moroccan Roasted Vegetable Couscous? Our quick & easy recipe is a healthy warm salad for vegetarians and vegans.

Prep Time10

Cook Time45

Total Time55

Course: Salad

Cuisine: Middle Eastern

Keyword: Couscous Recipe, Roasted Vegetable Couscous, Vegetarian Couscous

Servings:

Calories: 637kcal

Equipment

French knife
mixing bowl
measuring cups
measuring spoons
pot
baking sheet
oven
spatula

Ingredients

1 Red Bell Pepper cored and diced
1 Large Carrot diced
1 Large Parsnip diced
1 Medium Sweet Potato diced
1 Vidalia Onion diced
1 Zucchini diced
4 tbsp Olive oil
2 tbsp Lemon Juice
2 tsp Garlic minced
1 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1 1/3 cups Dry Couscous
1 3/4 cups Chicken broth
1/2 tsp Turmeric
1/2 cup Raisins
14 oz Canned Chickpeas drained and rinsed
1/2 cup Smoked Almonds roughly chopped
3 tbsp Cilantro
2 tbsp Mint
1/2 tsp Sumac

Instructions

Preheat oven to 475F. Spray a baking sheet with non-stick cooking spray. Place bell pepper, carrots, parsnip, sweet potatoes, onions and zucchini on baking sheet.
Drizzle with 1 tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 45 minutes until tender, tossing once after 30 minutes of roasting.
While vegetables are roasting, in a small mixing bowl whisk together remaining 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat. Sprinkle with sumac and serve warm.

Nutrition