Roasted Vegetable Couscous

In the winter I make my mother’s classic vegetable couscous, like the one I grew up eating at home. But in the summer I prefer to roast the vegetables instead of braising them in a soup. There’s no eggplant and cauliflower in the Moroccan recipe but since it was the main dish and I wasn’t making it with chickpeas, I added them. I love the fatty texture of the eggplants.

If you add chickpeas, add cooked or canned (make sure to rinse them carefully before you sprinkle them over the roasted veggies).

It’s even more delicious with harissa on the side.

Roasted Vegetable Couscous

Prep Time20 mins
Cook Time20 mins
Course: Dinner, Lunch, Main Dish, Side Dish
Keyword: Dairy-Free, Vegan
Servings: 6
Author: Shelly

Ingredients

  • ¼ cup avocado or vegetable oil or ghee
  • 1 teaspoon turmeric powder
  • 1 tablespoon sweet paprika
  • ½ teaspoon cinnamon
  • salt
  • 1 large onion
  • 3 cups diced pumpkin or butternut squash
  • 1 – 2 large zucchinidiced
  • 1 large eggplantdiced
  • 1 small cauliflowercut into florets

Couscous*

  • 2 cups couscous
  • 2 cups vegetable stock or water
  • ¼ cup olive oil or ghee
  • 1 teaspoon salt

To serve

  • Handful almondstoasted and chopped roughly
  • Handful cilantrorinsed carefully and chopped

Instructions

  • Preheat the oven to 400°F/200°C. Line 1 large or 2 medium baking trays with baking paper. Put the veggies over the trays in one layer (it’s better to give them space so they caramelize). Mix the oil with the spices and pour over the veggies. Sprinkle salt and toss with your hands to coat them in the oil mixture. Roast the veggies until they’re tender and brown on the edges, flipping them every now and then. Depending on the size of the diced veggies, the bigger the longer, about 20 minutes more or less.
  • To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
  • To toast the almonds, bake them at 350°F/180°C for 5 minutes.
  • To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.
  • To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
  • To toast the almonds, bake them at 350°F/180°C for 5 minutes.
  • To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.

Notes

* you can make it with quinoa instead of couscous (gluten-free). Wash the quinoa carefully   (always) before you cook it. For 1 cup quinoa use 1+1/4  water or stock. 

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