North African Spiced Couscous with Roasted Vegetables

Ingredients

• 1 cup (200g) couscous 1 cup (200g) couscous
• 1 ¼ cups (300ml) vegetable broth 1 ¼ cups (300ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 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 onion, sliced 1 onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 7g
• Fiber: 6g
• 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 liquid.
3. 3.
   Meanwhile, in a separate bowl, toss the sliced bell peppers, zucchini, eggplant, onion, and minced garlic with olive oil, cumin, coriander, cinnamon, salt, and pepper.
4. 4.
   Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. 5.
   Fluff the couscous with a fork and transfer it to a serving dish.
6. 6.
   Add the roasted vegetables to the couscous and gently toss to combine.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

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

Tips & Tricks

• For added protein, you can toss in some cooked chickpeas or grilled chicken with the roasted vegetables.
• Customize the spice level by adjusting the amount of cumin and coriander according to your preference.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Leftovers can be enjoyed cold as a refreshing couscous salad.

Serving advice

Serve the North African 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 couscous on a large platter, with the vibrant roasted vegetables arranged on top. Garnish with fresh cilantro for a pop of color. Serve with a sprinkle of extra spices on the side for those who prefer a bolder flavor.