Crunchy, Colorful, Low-Cal Couscous Dish

When the weather starts to warm, we find ourselves outdoors more and likely busier in general. Cooking is not always at the forefront of our minds when we are knee-deep in gardening dirt or a mile into a hike. Today I’m sharing a Moroccan Couscous with Roasted Vegetables, Chickpeas & Almonds recipe with you that is quick to prepare using staples likely in your pantry and refrigerator already. It comes together in less than 30 minutes and reheats beautifully. On the run? It’s equally tasty chilled! This healthy menu option can be served as a side or a main dish so it is wonderfully versatile.

My sister shared this recipe with me last year and I sat on it for months! Then as I was developing a menu for a fancy birthday celebration and wanted something vegetarian-friendly to go along with the Beef Wellington I was preparing I remembered this Moroccan Couscous recipe. So delicious! Besides being packed full of vegetables, this dish has crunchy, toasted almonds and sweet raisins. But the real taste sensation is the combination of spices: cumin, coriander, cinnamon, turmeric and fresh herbs: cilantro and mint!

Did you know:

· Cumin is helpful for digestion and helps the detoxification processes of the liver

· Coriander is an ancient spice and besides being helpful in digestion, it can help with lowering cholesterol

· Cinnamon was used as an embalming agent in ancient Egyptian times (what?!?!) and helps with circulation

· Turmeric is a member of the ginger family and aids in reducing inflammation. There is promising research suggesting it has positive preventative effects for a variety of ailments such as heart disease and degenerative neurological diseases.

· Mint helps stomach upset by relaxing smooth muscle

(Disclaimer: I'm not a doctor or nutritionist and am not making any recommendations or suggestions. Just sharing some interesting information about food. )

I like to prep all my veggies and measure out the spices ahead of assembly.

Lightly coat the diced vegetables with olive oil and roast for about 15 minutes or so. While the veggies are roasting, mix the couscous, raisins, vegetable broth (or chicken broth which the original recipe calls for) and turmeric and allow to rest so the couscous soaks up the liquid. Whisk together the dressing ingredients. Drain the chickpeas. Toast the almonds. Chop or mince the fresh herbs and toss all ingredients together in a large bowl. It’s that simple!

A couple of notes: Different types of peppers can be used which also adds some more color. I use larger, pearl-sized couscous which does take a bit longer to absorb the liquid and sometimes requires a few minutes in the microwave to move it along. When I make half a batch, I still use a full can of chickpeas. Black or golden raisins work just fine. Always toast your almonds! And finally, you can add the cilantro in after the fact or eliminate it altogether without compromising taste. I do not always have fresh mint growing in my garden (depending on the season, otherwise I always have mint growing – everywhere!) so I used frozen mint leaves. Bottom line, this dish is highly versatile and the seasonings are key.

https://www.cookingclassy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/#jump-to-recipe

Next time you are looking for a quick meal that is flavorful, nutritious, colorful and portable, try this Moroccan Couscous recipe. It pairs well with just about anything! I have served it with beef, chicken, and seafood. Leftovers are tasty with a cooked egg on top for breakfast, too! Let me know how you like it. 😊