Moroccan couscous with roasted vegetables: easy and nutritious

The recipe for Moroccan couscous with roasted vegetables is very easy to prepare: to be eaten hot or cold

Quick and easy Moroccan couscous, with fresh and nutritious vegetables. Prepare a delicious meal in no time

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:45

Intermission: 00:10

TOOLS

1 frying pan(es), 1 cutting board(s), 1 baking tray(s), 1 kettle, 1 spatula(s)

EQUIPMENT

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for decorating

– chopped parsley to taste

Ingredients MOROCCAN COUSCOUS

– 1/2 cup(s) Moroccan couscous

– 1/2 cup(s) boiling water

– 1/2 teaspoon unsalted butter (or olive oil)

– Salt to taste

– pepper to taste

ROAST VEGETABLES Ingredients:

– 1/2 medium carrot(s), cut into medium cubes

– 1/2 unit of tomato, without seeds, cut into medium cubes

– 1 leek cut into 0.5 cm slices

– 1/4 unit of onion, cut into medium cubes

– olive oil to taste

– Salt to taste

– pepper to taste

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. If you want to prepare a vegetable broth to hydrate the couscous, use pieces of onion, carrot, parsley stems and complete it with the vegetable clippings from the couscous.
3. Peel and cut the carrots into medium cubes.
4. Remove the seeds and chop the tomato(s).
5. Cut the stem or stems of the leek into 0.5cm slices.
6. Peel and chop the onion into medium cubes.
7. Wash well, chop the parsley, dry it and keep it for finishing.
8. Boil a kettle with water or continue preparing the vegetable broth.

PREPARATION:

Moroccan couscous – roast vegetables:

1. Arrange the carrot(s), tomato(s), leek stem(s) and onion on a baking tray.
2. Drizzle with olive oil, season with salt and pepper and mix well.
3. Roast the vegetables in the oven for about 20 minutes or until tender, stirring halfway through cooking to brown them evenly.

Moroccan couscous – hydrate the couscous – mix the vegetables:

1. Measure the amount of water or vegetable broth you will use to hydrate the couscous.
2. Place the Moroccan couscous in a bowl, add hot water or vegetable broth.
3. Add salt, pepper, butter (optional) or olive oil (a drizzle), mix and cover.
4. Leave to rest for about 5 minutes, or until the couscous has absorbed all the liquid.
5. Fluff the couscous with a fork to make it soft.
6. Add the roasted vegetables to the couscous and mix well.

FINALIZATION AND ASSEMBLY:

1. Uncover, add chopped parsley to taste.
2. Transfer to a bowl or plates, as an accompaniment to meat, chicken, fish and seafood.
3. Serve the Moroccan couscous warm or at room temperature.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.