Moroccan Couscous with Roasted Veggies, Chickpeas, and Almond Recipe
An exotic and colorful Moroccan couscous dish with chickpeas, roasted red peppers and carrot, toasted almonds, and plump raisins. Serve as a hot dish or cold as a salad.
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Servings: 4 people
Calories: 334kcal
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Ingredients
- 1 ½ Couscous
- 1 Zucchini sliced
- 2 medium carrots diced into cubes
- 1 medium onion sliced
- 1 yellow bell pepper sliced
- 3 cloves Garlic minced
- 4 tbsp Olive oil
- 3 tablespoon fresh cilantro minced
- 2 tablespoons fresh mint minced
- 1 Can chickpeas drain and rinse
- 2 tablespoons Lemon
- ½ teaspoon turmeric powder
- ½ teaspoon Cinnamon powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 Can low-sodium chicken broth
- ½ cup Raisins
- ½ cup Almonds roasted
- Pepper and salt to taste
Instructions
- Preheat the oven to 475 degrees. Spray an 18 x 13-inch baking sheet with non-stick cooking spray. Put the diced carrots, sliced peppers, zucchini, and onions on a baking sheet.
- Sprinkle with a spoonful of olive oil, add salt, and mix to coat evenly. Bake in the preheated oven for 15 minutes. Stir once while baking.
- While the veggies are roasting in the oven, mix the 3 tablespoons of olive oil, garlic, lemon juice, coriander, cumin, cinnamon in a small bowl and season with 1/4 teaspoon salt.
- Add turmeric and ½ teaspoon of salt to the chicken broth and bring to boil. In a large bowl, put the couscous and raisins and pour the hot chicken broth over it and mix thoroughly, cover with a plastic wrap and leave for 5 minutes.
- Once it is 5 minutes, add the roasted veggies to the couscous along with the almonds, chickpeas, coriander lemon, and mint mixture, and mix well, tasting and adjusting seasoning as desired.
- Serve warm!
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Notes
Variations: Instead of chickpeas, use cooked shredded chicken or canned tuna. The carrots and red pepper can be replaced by sweet potato, pumpkin, zucchini, or eggplant. Instead of almonds use pistachios, pine nuts, or walnuts. Instead of raisins use chopped dates, apricots, or prunes. And instead of cilantro use fresh flat-leaf parsley or mint.
Nutrition
Calories: 334kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 36mg | Potassium: 663mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5389IU | Vitamin C: 74mg | Calcium: 104mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.