Roasted Vegetable Couscous

Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: 1 small eggplant, (cut into 1-inch chunks); Kosher salt; 1 large onion, (cut into 1-inch chunks); 1 zucchini, (cut into large 1-inch chunks); 1 yellow squash, (cut into large 1-inch chunks); 1 sweet red pepper, (cored and cut into chunks); 2 to 3 carrots, (peeled and cut into large chunks); 3 garlic cloves, (minced); 1 (15- ounce) can chickpeas, (drained and rinsed); 2 ½ teaspoons ras el hanout, (divided); 1 teaspoon red pepper flakes or Aleppo pepper; ¾ teaspoon ground cinnamon; Black pepper; Extra virgin olive oil; 1 (28- ounce) can San Marzano tomatoes with their juices; 1 cup water or vegetable broth; 1- inch fresh ginger, (grated); ½ cup dried apricot, (chopped); ½ cup slivered almonds; ½ cup cilantro or parsley, (to finish); 2 cups couscous

Instructions

Prep:15minCook:35min

Moroccan-style vegetable couscous with chickpeas is a filling, protein-packed vegan meal! The flavors from ras el hanout and cinnamon are warm and comforting, and I love that you can really use whatever veggies you have on hand. If it can be roasted, it will work here! Serve this roasted vegetable couscous with a salad, or pair it with a meat-based protein like Moroccan chicken.

Updated at: Thu, 21 Nov 2024 09:03:17 GMT