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Moroccan Couscous with Roasted Vegetables

This Moroccan Couscous is packed with roasted veggies, seasoned with ginger + spices, layered on couscous + toasty almonds, then topped with harissa + labneh.

Course Main Course
Cuisine Mediterranean
Keyword Couscous
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 489 kcal

Ingredients

  • 1 cup dry couscous
  • Pinch of saffron optional
  • 2 small/medium Delicata Squash cut in half lengthwise (you could also roast and serve this in slices if you prefer)
  • 3 medium parsnips peeled and chopped into large pieces
  • 4 medium carrots peeled and chopped into large pieces
  • 2 large red bell peppers cut into large pieces
  • 1 Tbs Harissa Paste
  • 2 tsp fresh ginger grated
  • 4 scallions diced
  • 2 tablespoons toasted sesame seeds optional
  • 1/3 cup slivered almonds toasted
  • 1/4 cup fresh dill chopped
  • 1-2 tsp Za'atar
  • 1-2 tsp Ras Al Hanout
  • Salt to taste
  • Olive oil

Toppings

  • Labneh Lebanese strained yogurt or Greek yogurt sprinkled with za'atar
  • lemon or lime wedges
  • Harissa paste
  • drizzle of good olive oil

Instructions

  1. Preheat the oven to 400F (375 if using convection roast). Line 1 large and 1 small rimmed baking sheet with parchment. (the red pepper takes less time to roast and needs it's own baking sheet.)
  2. Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of Ras al Hanout and about 1/4 tsp of fresh ginger. Place face down on the large baking sheet.
  3. Toss parsnips and carrots with olive oil, salt and pepper. Arrange in a single layer next to the squash. Toss the red pepper with olive oil and salt, place on the small baking sheet. The red pepper will roast for 12-15 min and the other vegetables need about 20-25 minutes, stirring them around halfway through the cooking process.
  4. While the vegetables are roasting, prepare the couscous (adding a pinch of saffron if using) according to package instructions (usually about 5 min) and toast the slivered almonds in a dry pan on the stovetop (3-5 min).
  5. Once the couscous is done, stir in some olive oil, 1 tsp za'atar, the diced scallions, toasted sesame seeds, almonds and fresh dill. Season with salt to taste.
  6. Once the vegetables are done, place the carrots, parsnips and red pepper in a bowl and toss with the remaining grated ginger and 1 Tbs Harissa.
  7. Fill the squash with couscous and a good helping of vegetables.
  8. Toppings should include: a side of labneh or thick Greek yogurt sprinkled with za'atar and olive oil and side of Harissa paste. Lemons or lime wedges to squeeze on top.

Notes

Serving suggestions:
Side of toasted flatbread
Chickpeas are a great addition to the couscous
Sautéed Salted Dates are amazing

TIPS FOR KIDS:
Use the spices on individual servings at the end to accommodate a picky eater.

Nutrition Facts
Moroccan Couscous with Roasted Vegetables
Amount Per Serving (1 g)
Calories 489
* Percent Daily Values are based on a 2000 calorie diet.