Discover the vibrant flavors of Morocco right in your kitchen with this delightful recipe for Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. This dish is not only a feast for the eyes with its colorful ingredients, but it also offers a mouthwatering combination of textures and flavors that will surely tantalize your taste buds. The roasted vegetables, combined with fluffy couscous, hearty chickpeas, and crunchy almonds, create a wholesome meal that is both nutritious and satisfying. Let’s dive into why this recipe works, what you’ll need, and how to master this delicious dish!

Why This Recipe Works

This Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds recipe is a harmonious blend of flavors and textures. The roasting process enhances the natural sweetness of the vegetables, while the spices add warmth and depth. The couscous absorbs the flavorful broth, making each bite a burst of deliciousness. The chickpeas provide protein and fiber, and the toasted almonds add a satisfying crunch. Together, these ingredients create a well-balanced meal that is as comforting as it is exciting.

Ingredients at a Glance

1 large red bell pepper, cored and diced
2 medium carrots, halved through length and sliced fairly thin
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved through the length and sliced
4 Tbsp olive oil, divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt, to taste
1 1/3 cups dry couscous
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp turmeric
1/2 cup raisins
1 (14 oz) can chickpeas, drained and rinsed
1/2 cup slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

Toolbox for This Recipe

Large baking sheet: For roasting the vegetables to perfection.
Medium saucepan: To prepare the couscous and broth.
Mixing bowl: For combining the vegetables and spices.
Spatula: To toss the roasted vegetables and serve the couscous.
Measuring cups and spoons: For accurate ingredient measurements.

Mastering Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds: How-To

Step 1: Prepare the Vegetables

Preheat your oven to 425°F (220°C). While the oven is heating, prepare your vegetables. In a mixing bowl, combine the diced red bell pepper, sliced carrots, diced red onion, and zucchini. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and toss until everything is well-coated.

Step 2: Roast the Vegetables

Spread the seasoned vegetables evenly on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Make sure to stir them halfway through for even roasting.

Step 3: Prepare the Couscous

In a medium saucepan, combine the low-sodium chicken broth, turmeric, and remaining 2 tablespoons of olive oil. Bring the mixture to a boil over medium-high heat. Once boiling, remove from heat and stir in the dry couscous. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the broth.

Step 4: Fluff the Couscous

After 5 minutes, remove the lid and fluff the couscous with a fork. Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Mix well to combine all the flavors.

Step 5: Combine Chickpeas and Raisins

In a large bowl, combine the fluffed couscous, drained chickpeas, roasted vegetables, and raisins. Drizzle with fresh lemon juice, and gently fold everything together until evenly mixed.

Step 6: Garnish and Serve

To finish, sprinkle the toasted slivered almonds, minced cilantro, and mint over the top. Serve warm, and enjoy the vibrant flavors of this Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds!

Dairy-Free/Gluten-Free Swaps

For a gluten-free version, substitute couscous with quinoa or gluten-free couscous.
Ensure the chicken broth is gluten-free or substitute with vegetable broth.
Use olive oil instead of butter for a dairy-free option.

Testing Timeline

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Storage & Reheat Guide

This Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave until warmed through, or heat gently in a saucepan over medium heat, adding a splash of broth if needed to revive the couscous.

Handy Q&A

Can I make this dish ahead of time?

Absolutely! This dish is great for meal prep. You can roast the vegetables and prepare the couscous a day in advance. Just combine everything when you’re ready to serve.

What can I substitute for chickpeas?

If you’re not a fan of chickpeas, you can substitute them with cooked lentils or even cooked chicken for added protein.

Can I add more vegetables to this recipe?

Yes! Feel free to get creative with your vegetable choices. Bell peppers, sweet potatoes, or even leafy greens like spinach can be fantastic additions.

How can I make this dish spicier?

If you like a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños to the vegetable mix before roasting.

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That’s a Wrap

This Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds is a celebration of flavors, colors, and textures that will transport your taste buds to the bustling markets of Morocco. With its healthy ingredients and simple preparation, it’s a perfect dish for busy weeknights or leisurely weekends. Enjoy every bite of this delightful meal, and don’t forget to share it with friends and family!

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