How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead of time?

Yes, you can prepare the couscous and roast the vegetables up to 2 days in advance. Reheat before serving.

What can I use instead of couscous for a gluten-free option?

Quinoa is a great gluten-free alternative to couscous.

How can I adjust the spice level?

Reduce or omit the paprika and cumin for a milder taste, or increase the amounts for more heat.

Can I add protein to this dish?

Yes, adding grilled chicken or chickpeas can increase the protein content.

Moroccan Lemon Herb Couscous with Roasted Vegetables

Name: Moroccan Lemon Herb Couscous with Roasted Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Side Dish
Ingredients: 1 cup couscous (uncooked); 1 ¼ cups vegetable broth; 1 medium lemon; 2 tablespoons olive oil; 1 teaspoon salt; 1 tablespoon fresh parsley; 1 tablespoon fresh mint; 1 medium zucchini; 1 medium red bell pepper; 1 medium eggplant; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper

A refreshing, zesty couscous dish complemented by roasted seasonal vegetables

Delight your senses with a blend of spices and zesty lemon flavors in this classic Moroccan-inspired couscous, paired perfectly with oven-roasted vegetables.

1 h
4
Easy

Ingredients

For the Couscous

1 cup couscous (uncooked)

1 ¼ cups vegetable broth

1 medium lemon

juiced and zested

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon fresh parsley

chopped

1 tablespoon fresh mint

chopped

For the Roasted Vegetables

1 medium zucchini

sliced

1 medium red bell pepper

chopped

1 medium eggplant

diced

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper

to taste

Preparation

Marinating the Vegetables

Preheat Oven

Preheat oven to 400°F (200°C).

Combine Ingredients

In a large bowl, combine zucchini, bell pepper, eggplant, olive oil, cumin, paprika, salt, and pepper.

Toss Vegetables

Toss to coat vegetables evenly with the spices.

Preparing the Couscous

Boil Broth

Bring vegetable broth to a boil in a medium saucepan.

Add Couscous & Flavorings

Stir in couscous, lemon juice, lemon zest, olive oil, and salt.

Steam & Fluff

Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in parsley and mint.

Use ripe, fresh herbs to enhance the couscous flavor.

Cooking Process

Roasting Vegetables

Spread marinated vegetables on a baking sheet and roast in preheated oven for 25-30 minutes, turning halfway.

Cooking Couscous

Let the couscous absorb warm broth off the heat to ensure fluffiness.

Combining Flavors

Mix roasted vegetables gently into the prepared couscous before serving.

Plating & Serving