Roasted Vegetable Couscous
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm Moroccan couscous bowl with roasted vegetables, chickpeas, and dried apricots, seasoned with ras el hanout and cinnamon. Filling and flavorful enough to serve alone or alongside grilled meat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 small eggplant, (cut into 1-inch chunks)
- Kosher salt
- 1 large onion, (cut into 1-inch chunks)
- 1 zucchini, (cut into large 1-inch chunks)
- 1 yellow squash, (cut into large 1-inch chunks)
- 1 sweet red pepper, (cored and cut into chunks)
- 2 to 3 carrots, (peeled and cut into large chunks)
- 3 garlic cloves, (minced)
- 1 (15- ounce) can chickpeas, (drained and rinsed)
- 2 ½ teaspoons ras el hanout, (divided)
- 1 teaspoon red pepper flakes or Aleppo pepper
- ¾ teaspoon ground cinnamon
- Black pepper
- Extra virgin olive oil
- 1 (28- ounce) can San Marzano tomatoes with their juices
- 1 cup water or vegetable broth
- 1- inch fresh ginger, (grated)
- ½ cup dried apricot, (chopped)
- ½ cup slivered almonds
- ½ cup cilantro or parsley, (to finish)
- 2 cups couscous
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 551mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.