I have discovered my new favorite dish. When I sat down to eat my first bowl of this dish, I decided I wanted to eat like this for every meal. Hearty roasted vegetables mixed with a light, fluffy grain, packed with flavorful spices, and the best part, hints of sweetness everytime you come across a raisin. I love this dish!
For a previous dish I made (unfortunately not recorded on Cookenzos) I bought a big container of couscous. I rarely use couscous in my cooking, so I had no recipes off the top of my head to use up the couscous. I came across this recipe on Pinterest, after searching “couscous.” It turns out I love couscous and I’ll be using it a lot more in my cooking now. It’s super easy to cook and I love how light it is. This dish also introduced me to tumeric — I didn’t have this in my spice rack and had to go out and get it. You add the tumeric to the couscous before covering it with saran wrap. When you pull off the saran wrap, the scent of tumeric wafts up at you and you get so excited to eat!
I made a huge batch of this and have been eating it for lunch daily. This will definitely show up as a weekday lunch dish again!
My notes: I couldn’t find any fresh mint at Market Basket, so I excluded it. But I would have liked to have it. I did include the fresh cilantro, which I think was key. Try not to skip the fresh herbs in this if you can!
Moroccan Couscous with roasted vegetables, chickpeas & almonds
- 4 tbsp extra virgin olive oil
- 2 carrots, cut into quarters lengthways and thinly sliced
- 2 red peppers, diced
- 1 zucchini, thinly sliced
- 1 red onion, cut into wedges and separated
- 1/2 cup slivered almonds
- 4 tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tsp salt
- 2 cups couscous
- 1/2 cup raisins
- 2 1/2 cups chicken stock, brought to a boil
- 2 cup canned chickpeas, rinsed and drained
- 1/4 cup fresh cilantro, finely chopped plus extra for garnish
- 2 tbsp fresh mint, finely chopped plus extra for garnish
- Preheat the oven to 475°F.
- Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes.
- While the vegetables are cooking, lightly toast the almonds in a frying pan until they’re golden brown. Remove from the pan and set aside.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well.
- Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro.
- Pour the dressing over and toss together until well combined.
- Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.