Couscous & Roasted Vegetables

This Couscous and Roasted Vegetables recipe is a vibrant, flavour-packed dish inspired by North African and Middle Eastern cooking. Perfect for anyone who loves to cook, eat or explore global flavours, this easy recipe brings together fluffy couscous, oven-roasted carrots, pumpkin and sweet potato, along with a warm blend of spices like cumin, coriander and cinnamon.

In this video, I’ll show you how to make perfect couscous every time and how to build layers of flavour using simple ingredients you probably already have at home. Whether you’re vegetarian, trying to eat lighter or just looking for something new to add to your weeknight dinners, this dish will hit the spot.

If you love Arab food, Middle Eastern flavours and easy home cooking, don’t forget to like, comment and subscribe for more traditional meets modern recipes!

Recipe details below:

Roasted Vegetables

Ingredients
1 tbsp olive oil
2 medium carrots, cut into thick rounds
300g sweet potato, cubed
400g butternut pumpkin, cubed
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper, to taste

Method

Preheat oven to 180°C.

In a large bowl, toss the carrots, sweet potato and pumpkin with olive oil, cumin, coriander, salt and pepper until evenly coated.

Spread the vegetables on a lined baking tray in a single layer (avoid overlapping).

Roast for about 40 minutes, turning once halfway through, until golden and tender.

Couscous

Ingredients
2 tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
½ green capsicum, diced
½ red capsicum, diced
1 can chickpeas, drained and rinsed
½ tsp ground cumin
½ tsp ground ginger
¼ tsp ground coriander
¼ tsp ground cayenne
¼ tsp ground cinnamon
½ tsp salt
¼ tsp pepper
1½ cups couscous
3 cups vegetable broth
½ cup slivered almonds, toasted
½ cup fresh parsley leaves, chopped
¼ cup pomegranate seeds
100g feta, crumbled

Method

Heat olive oil in a large saucepan over medium heat.

Add onion and sauté until softened. Stir in garlic and cook for another minute.

Add the capsicum, chickpeas and all the spices. Cook for about 5 minutes, stirring occasionally, until fragrant.

Pour in the vegetable broth and bring to a gentle boil.

Add the couscous, making sure it’s fully submerged. Remove from heat, cover and let it stand for 5 minutes.

Fluff the couscous with a fork, then stir through the chopped parsley.

Serve warm, topped with roasted vegetables, toasted almonds, pomegranate seeds and crumbled feta.

Find more recipe info here: https://open.substack.com/pub/thelebaneseplate/p/c-for-couscous-and-roasted-veg?r=p75u9&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

📌 DON’T FORGET TO SUBSCRIBE!

For more delicious recipes and cooking tips, follow The Lebanese Plate:

www.thelebaneseplate.com
www.instagram.com/thelebaneseplate/?hl=en
www.tiktok.com/@thelebaneseplate?lang=en
https://substack.com/@thelebaneseplate?utm_source=user-menu
www.facebook.com/thelebaneseplate/
https://au.linkedin.com/in/thelebaneseplate