Couscous is a tiny ball of pasta made of wheat and barley; it looks like quinoa. It is a perfect, budget-friendly complex carb for a side dish, especially when mixed with non-starchy roasted veggies, spices, and fresh herbs. This Moroccan-inspired recipe is just that!
1 large Red bell pepper, cored and diced
1 large Yellow bell pepper, cored and diced
2 medium Carrots, halved and sliced
1 small Red onion, diced
1 medium Zucchini, cut into 1-inch long spears
4 tbsp Olive oil
2 tbsp Lemon juice
1 tbsp Garlic, minced (can use garlic powder)
1 tbsp Ground cumin
1 tsp Ground coriander
1 tsp Ground cinnamon
1 1/3 cup Couscous, measured dry
2 cups Low sodium chicken broth
1 tsp Turmeric
3 tbsp Fresh cilantro, minced
2 tbsp Fresh mint, minced
Cut all your veggies according to the ingredient list and preheat oven to 425 degrees F. Grease large baking sheet with cooking spray (may need two baking sheets to have a single layer of veggies).
Toss veggies in 1 tbsp olive oil and place on baking sheet(s) in a single layer. Roast for 12-15 minutes, flipping the veggies halfway through. The closer rack is to the burner, the more charred veggies will be (adjust based on your preference)
Meanwhile, mix the remainder of olive oil (3 tbsp) with lemon juice, garlic, cumin, coriander, and cinnamon. Set aside.
Pour chicken broth and turmeric in a medium saucepan and bring to a boil. Stir in couscous. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork after 5 minutes and stir in roasted veggies, seasoning mixture from step 3, cilantro, and mint.
Serve and enjoy!
Servings: 8 servings
Serving size: 1/8th recipe