Moroccan Lemon Herb Couscous with Roasted 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.
Preparation
Get these tasks done before you start cooking.
Marinating the Vegetables
- 1
Preheat Oven
Preheat oven to 400°F (200°C).
- 2
Combine Ingredients
In a large bowl, combine zucchini, bell pepper, eggplant, olive oil, cumin, paprika, salt, and pepper.
- 3
Toss Vegetables
Toss to coat vegetables evenly with the spices.
Preparing the Couscous
- 1
Boil Broth
Bring vegetable broth to a boil in a medium saucepan.
- 2
Add Couscous & Flavorings
Stir in couscous, lemon juice, lemon zest, olive oil, and salt.
- 3
Steam & Fluff
Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in parsley and mint.
Tip: Use ripe, fresh herbs to enhance the couscous flavor.
How to Make Moroccan Lemon Herb Couscous with Roasted Vegetables
Total time: 1 h 20 min · Yields 4 servings
- 1
Roasting Vegetables
Spread marinated vegetables on a baking sheet and roast in preheated oven for 25-30 minutes, turning halfway.
- 2
Cooking Couscous
Let the couscous absorb warm broth off the heat to ensure fluffiness.
- 3
Combining Flavors
Mix roasted vegetables gently into the prepared couscous before serving.
Chef's Tips
Frequently asked questions
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.
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