-
20
minPrep Time -
25
minCook Time -
45
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Moroccan Vegan Couscous with Roasted Vegetables offers a feast for the senses, embodying the rich flavors and vibrant colors of North African cuisine. A harmonious blend of spices, including cumin, cinnamon, and coriander, infuses the couscous, while an array of roasted vegetables adds sweetness, texture, and depth. Perfect for a nutritious and satisfying meal, this dish celebrates the simplicity of plant-based ingredients, inviting you to explore the essence of Moroccan culinary traditions. Whether you’re a long-time vegan or simply seeking to incorporate more vegetables into your diet, this couscous dish promises a delightful and wholesome dining experience.
Ingredients
- 2 cups vegetable broth
- 1 zucchini
- 1 bell pepper
- 1 red onion
- 2 carrots
- 1 cup cherry tomatoes
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp cinnamon
Steps:
- Preheat oven to 400°F (200°C).
- Chop zucchini, bell pepper, onion, and carrots into bite-sized pieces.
- Place chopped vegetables and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cumin, cinnamon, and coriander. Toss to coat evenly.
- Roast vegetables in the oven for 20 minutes until tender and slightly caramelized.
- While vegetables are roasting, bring vegetable broth to a boil in a medium saucepan. Add couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- Serve warm, garnished with fresh cilantro.
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