Moroccan Couscous with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and chop the carrots into bite-sized pieces. Slice the zucchini into half-moons. Cut the red bell pepper into strips. Halve the cherry tomatoes. Slice the red onion into wedges. Mince the garlic.

3. 3

   In a large mixing bowl, combine the carrots, zucchini, red bell pepper, cherry tomatoes, red onion, and garlic. Drizzle with 2 tablespoons of olive oil, and sprinkle with cumin, paprika, salt, and black pepper. Toss to coat evenly.

4. 4

   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

5. 5

   While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the couscous and a pinch of salt, then remove from heat. Cover and let it sit for 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork.

6. 6

   Once the vegetables are done, remove them from the oven and let them cool slightly.

7. 7

   In a large bowl, combine the roasted vegetables with the couscous. Add the remaining 1 tablespoon of olive oil, fresh parsley, and lemon juice. Adjust the seasoning with more salt and black pepper if needed.

8. 8

   Serve the Moroccan Couscous with Roasted Vegetables warm or at room temperature. Enjoy!