Description
Embark on a flavor journey with fluffy couscous and vibrant roasted vegetables infused with warm spices.
Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, eggplant)
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the vegetables into bite-sized pieces, and in a mixing bowl, toss with olive oil, cumin, coriander, cinnamon, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes.
- In a saucepan, bring the vegetable broth to a boil.
- Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork.
- Combine the roasted vegetables with the couscous, then garnish with fresh parsley before serving.
Notes
Feel free to customize with seasonal vegetables or add chickpeas for protein. Leftovers can be stored for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg