Tunisian Spiced Couscous with Roasted Vegetables

Ingredients

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 red onion, sliced 1 red onion, sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the broth.
3. 3.
   Meanwhile, spread the sliced bell peppers, zucchini, eggplant, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, paprika, salt, and pepper. Toss to coat the vegetables evenly.
4. 4.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. 5.
   Fluff the couscous with a fork to separate the grains. Add the roasted vegetables and gently toss to combine.
6. 6.
   Garnish with fresh parsley or cilantro before serving.

Treat your ingredients with care...

• Couscous — Make sure to fluff the couscous with a fork after it absorbs the vegetable broth to achieve a light and fluffy texture.
• Roasted vegetables — Cut the vegetables into similar-sized pieces to ensure even cooking. Keep an eye on them while roasting to prevent burning.

Tips & Tricks

• For added protein, you can toss in some cooked chickpeas or grilled tofu with the roasted vegetables.
• Customize the spice blend to your preference by adding a pinch of cayenne pepper for some heat or a dash of cinnamon for a hint of sweetness.
• Drizzle some lemon juice over the couscous before serving for a refreshing citrusy twist.
• Leftovers can be enjoyed cold as a delicious couscous salad the next day.
• Experiment with different vegetables based on seasonal availability for a variety of flavors and textures.

Serving advice

Serve the Tunisian Spiced Couscous with Roasted Vegetables as a main course, accompanied by a fresh green salad or a side of yogurt. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Present the dish by arranging the fluffy couscous in a large serving platter and topping it with the colorful roasted vegetables. Garnish with a sprinkle of fresh herbs for an added pop of color.