Roasted Veg Couscous

Thursday, February 28, 2019. Author Florence Samuels

Roasted Veg Couscous

This Moroccan-inspired couscous recipe is full of fiber and important vitamins and minerals. The chickpeas add some protein to help keep you fuller for longer. This dish is low in fat and a great source of B-vitamins!

Serves 4



2 tbsp Olive oil

2 Carrots (diced)

2 Red peppers (sliced)

1 Zucchini (sliced)

1 Red onion (sliced)

2 Garlic cloves

60 ml Lemon juice

1 tsp Turmeric

1 tsp Cumin

1 tsp Cinnamon

1 bunch Coriander

200 g Spinach

200 g Couscous (dried)

2 cups Vegetable stock

220 g Chickpeas (drained)



1. Preheat the oven to 430 F (220 C). Add the carrot, red pepper, zucchini and red onion on a baking dish with 1 tbsp of the olive oil and bake for 15 minutes.

2. In a small bowl, whisk together the rest of the olive oil with the lemon juice, garlic, cumin, coriander, cinnamon and mix well.

3. Add the couscous, turmeric and spinach to a bowl and add in the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Heat the chickpeas until soft.

4. Fluff the couscous with a fork. Add the roasted vegetables and chickpeas to the couscous.

5. Serve warm with a garnish of coriander.


Nutritional profile per serving

Total calories: 409 kcals

Protein: 14 g (14% of total calories)

Carbs: 68 g (67% of total calories)

Fat: 9 g (19% of total calories)

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