1Créé avec l’IA
Moroccan Couscous with Roasted Vegetables
Ingrédients
4 Portions
- couscous1 cup
- carrots2 medium
- zucchini1 medium
- red bell pepper1 large
- cherry tomatoes1 cup
- red onion1 medium
- garlic2 cloves
- olive oil3 tablespoons
- cumin1 teaspoon
- paprika1 teaspoon
- vegetable broth1 1/4 cups
- fresh parsley1/4 cup
- lemon juice2 tablespoons
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 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
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
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
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
Once the vegetables are done, remove them from the oven and let them cool slightly.
- 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.
