Moroccan couscous with roasted veg and tahini dressing is a healthy and affordable vegetarian-friendly meal that is bursting with color and Mediterranean flavors. This easy couscous recipe combines plenty of roast veg seasoned with cumin and garlic and laid on a bed of couscous.
The colorful turmeric-infused couscous also gets a boost of flavor with plenty of chickpeas, raisins, and freshly chopped parsley. Add some fresh summer stone fruit or dried apricots for some extra sweetness. Topped with a tangy homemade dressing with tahini, this is the perfect meal or side dish.
___Ingredients___
__For the roast veggies
1 medium zucchini
1 small eggplant
1 large red bell pepper
3 small carrots
1 medium-sized red onion
1 medium-sized white onion
1 heaped teaspoon of ground cumin
½ teaspoon of white pepper
½ teaspoon of garlic powder
½ teaspoon of salt
4 tablespoons of Extra virgin olive oil
__For the couscous
1 & 1/3 cups of dry couscous (we used instant couscous)
2-3 cups of vegetable stock
1 teaspoon of ground turmeric
2 tablespoons of raisins
2 tablespoons of dried apricots (cut into small pieces)
14 oz / 400 grams of cooked chickpeas, drained and rinsed
__For the homemade tahini dressing
1/3 cup of tahini paste
1 lemon, juiced
2 tablespoons of honey
Water ~3-6 tablespoons (1.5-3 fl oz. / 45-90 ml)
Salt (to taste)
___Equipment___
Chopping board
Sharp knife
Plate or tray
A kitchen towel or foil
Large baking tray
Oven
Small bowl
Whisk