Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
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Cooking Classy · by Jaclyn★ 4.9 (63)

Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

NUTRITION · PER SERVING32M COOK
CAL 19%·PRO 23%
CARBS 55G57% OF CAL
8G FIBER13G SUGAR33G OTHER
FAT 14G33% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Couscous with roasted vegetables, chickpeas, and almonds seasoned with warm Moroccan spices. Bright and flavorful, works as a side or light main.

sidemoroccangrain bowldairy free
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Nutrition & ingredients

Ingredients

serves 7
  • 1 large red bell pepper, (cored and diced)
  • 2 medium carrots, (halved through length and sliced fairly thin)
  • 1 small red onion, (diced into 1-inch chunks)
  • 1 medium zucchini, (halved through the length and sliced)
  • 4 Tbsp olive oil, (divided)
  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic ((2 cloves))
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • Salt
  • 1 1/3 cups dry couscous
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 tsp turmeric
  • 1/2 cup raisins
  • 1 (14 oz) can chick peas, (drained and rinsed)
  • 1/2 cup slivered almonds, (toasted)
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint
PREP
10M
SODIUM
491MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.