Dive into the heart of Moroccan cuisine with this delightful recipe for roasted vegetables with couscous. This dish captures the essence of North African flavors—warm, aromatic, and wonderfully comforting. We're taking a colorful medley of fresh vegetables, roasting them to sweet perfection with fragrant herbs, and serving them over a bed of light, fluffy couscous. It's a simple, healthy, and incredibly satisfying meal that's perfect for any night of the week. Get ready to fill your kitchen with amazing aromas!
Moroccan-Style Roasted Vegetables with Couscous
Ingredients for Moroccan-Style Roasted Vegetables with Couscous
- 200 g zucchini
- 200 g cauliflower
- 150 g cherry tomatoes
- 150 g red bell pepper
- 110 g onion
- 150 g green beans
- 120 g corn (kernels)
- 200 g couscous
- 15 ml balsamic vinegar
- 1 bunch fresh mint
- extra virgin olive oil
- pepper, thyme, basil, rosemary, oregano, salt
How to Make Moroccan-Style Roasted Vegetables with Couscous
First, let’s prepare the ingredients for roasting. Peel the onion and cut it into thick wedges. The onion should be cut quite thick so it doesn’t burn in the oven.
Coarsely chop the onion
Cut the red bell peppers in half, remove the stem and seeds, and rinse under the tap. Chop the pepper flesh into large cubes.
Cut the sweet bell pepper into large squares
Break the cauliflower into small florets. I recommend saving the cauliflower stalk for broth or soup, as it’s not suitable for roasting — it’s too tough.
Break up the cauliflower florets
Slice the zucchini into rounds about a centimeter thick. If you’re making this dish in late summer or autumn, peel the zucchini and remove the seeds, as these parts can be tough and inedible.
Slice the zucchini into rounds
Wash the ripe cherry tomatoes. Leave the small ones whole, and cut the larger ones in half.
Slice the tomatoes
Place the chopped vegetables in a deep bowl, add the green beans and corn, and season with salt to taste. Add a teaspoon each of dried herbs — thyme, rosemary, basil, and oregano. Then, season the vegetables with freshly ground black pepper, pour in the balsamic vinegar, and drizzle generously with olive oil. Mix the vegetables with the oil and spices, and let them marinate for 10-15 minutes to absorb the flavors.
Add green beans, corn, spices, salt, and vegetable oil to the bowl of vegetables
Spread the vegetables on a non-stick baking sheet and place them in an oven preheated to 210°C (410°F). Roast for 30 minutes. You can also roast them in a microwave oven or cook them in a multicooker.
Roast the vegetables in the oven for 30 minutes at 210°C (410°F)
Now, let’s cook the couscous. In a saucepan, bring 400 ml of drinking water to a boil. Add 1 teaspoon of salt, then slowly pour the couscous into the boiling water in a thin stream. Cook over medium heat for 3-4 minutes, stirring occasionally. Add 2 tablespoons of extra virgin olive oil to the cooked couscous, stir, cover with a lid, and let it sit for 10 minutes.
Cook the couscous
To serve, place a portion of couscous on a plate and top it with the roasted vegetables.
Plate the couscous, and top with the roasted vegetables
Drizzle everything with the juices that formed during roasting. Finely chop a bunch of fresh mint and sprinkle it over the finished dish. Serve the Moroccan-style roasted vegetables with couscous hot.
Drizzle the vegetables and couscous with the juices from roasting
And there you have it—a beautiful plate of Moroccan-style roasted vegetables with couscous, ready to be enjoyed! We hope this recipe brings a touch of warmth and exotic flavor to your table. Feel free to customize it by adding chickpeas for extra protein or a dollop of yogurt for a creamy finish. This dish is not just food; it's an experience. Share it with loved ones and savor the vibrant, wholesome taste of Morocco. Bon appétit!
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