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Moroccan Roasted Vegetables with Jewelled Couscous

Sharon
This Moroccan-inspired dinner is packed full of colour and flavour. I’ve made it mild enough to serve to all family members, but feel free to add some Harissa paste if you like heat. It is equally delicious served hot or cold, and is a great make-ahead option. Be sure to add a dollop of hummus to your bowls before serving. It’s the perfect complement to the dish and is great for holding the couscous together on your fork!
Hands-on time 20 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine Moroccan
Servings 4

Ingredients
  

Spice blend for the roasted vegetables

  • 2 TBSP tomato puree (paste)
  • TBSP olive oil
  • juice of 1 lime
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 1 tsp Ras el hanout
  • 1 tsp ground cinnamon

Roasted Vegetables

  • 2 sweet potatoes (450g) peeled and cut into 2 cm / ¾ inch cubes
  • 2 courgettes (zucchini) (400g) sliced lengthwise then into 1.5 cm / ½ inch half moons
  • 2 sweet romano or red bell peppers (200g) deseeded and sliced
  • 2 red onions (200g) sliced into wedges
  • ¼ tsp salt
  • oil for spraying the roasting tins
  • 2 TBSP pumpkin seeds
  • 2 TBSP sunflower seeds

Jewelled Couscous

  • 250 g / 1⅓ cups couscous (preferably whole wheat)
  • 8 dried apricots (44g) diced
  • 4 TBSP dried cranberries (38g) (preferably sweetened with fruit juice)
  • 480 ml / 2 cups boiling vegetable stock (broth) (I use water and 2 tsp vegetable bouillon powder)
  • ½ TBSP extra virgin olive oil

Garnish

  • 4 TBSP toasted flaked almonds
  • 8 TBSP hummus

Instructions
 

  • Preheat the oven to 200C (180C fan) / 400F.
  • In a mixing bowl, combine all the spice blend ingredients. Add the chopped vegetables and stir through to coat.
  • Lightly spray two roasting tins with oil and arrange the veggies in a single layer. Lightly sprinkle with salt. Roast for 25-30 minutes, or until the sweet potato is cooked through. Give them a stir half way through the cooking time. At this point, sprinkle in the pumpkin and sunflower seeds.
  • Ten minutes before the veggies are ready, place the couscous, apricots and cranberries in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil and fluff up with a fork.
  • Divide the couscous and roasted veggies between four bowls. Add a large dollop of hummus to each bowl, sprinkle some flaked almonds on top for garnish and serve.
  • Any leftovers can be stored in the fridge for three days. They’re delicious eaten hot or cold, and make a great lunchbox option! The roasted veggies are also freezable.

Notes

Recipe adapted from 'Jewelled Cous Cous with Harissa Roasted Vegetables' in Issue 52 of Vegan Life magazine.
Keyword Couscous, Family Friendly, Lunchbox Ideas, Plant-Based, Roasted Vegetables, Vegan Dinners, Vegan Lunch