This simple side dish, loaded with roasted vegetables and protein-rich chickpeas, is hearty enough to serve as a vegan main dish and accentuates the delicious sweet and savory spices of our Moroccan Spiced Couscous.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
Makes 6 servings
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1 Carrot, halved lengthwise and thinly sliced
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1 Red Bell Pepper, thinly sliced and cut into 2-inch segments
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1/2 Red Onion, cut into chunks and separated
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1 Zucchini, cut into large dice
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2 Tablespoons Olive Oil
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Fine Ground Black Pepper
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1 1/4 Cups Boiling Water
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1 Cup Moroccan Spiced Couscous
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1 Cup Cooked Chickpeas (Substitute Canned If Desired)
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1/3 Cup Golden Raisins
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3 Tablespoons Premium Raw Pine Nuts, toasted
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2 Tablespoons Lemon Juice, freshly squeezed
Directions
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Preheat oven to 400°F.
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Toss together carrots, bell pepper, red onions and zucchini in large mixing bowl with olive oil, salt and black pepper until thoroughly coated.
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Turn out onto foil-lined rimmed baking sheet, transfer to oven and bake until vegetables are crisp-tender, about 15 to 20 minutes.
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While vegetables roast, bring water to a boil in large saucepan. Remove from heat and pour in couscous, chickpeas and raisins. Stir, cover and let sit for 5 minutes. Fluff with fork.
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Add roasted vegetables, pine nuts and lemon juice to couscous mixture, and toss to thoroughly combine.