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Main mealVegetarianBalancedVeganGrains & porridgesLegumes€€

Moroccan Couscous with Roasted Vegetables, Chickpeas and Almonds

Name: Moroccan Couscous with Roasted Vegetables, Chickpeas and Almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Couscous, dry; 300 ml Soup, SWANSON, vegetable broth; 1 medium Squash, summer, green, zucchini, includes skin, raw; 1 medium Peppers, bell, red, raw; 2 medium Carrots, mature, raw; 1 medium Onions, red, raw; 250 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 40 g Nuts, almonds; 30 g Raisins, golden, seedless; 3 tbsp Oil, olive, extra virgin; 1 tsp Spices, caraway seed; 1 tsp Spices, cinnamon, ground; 0.5 tsp Spices, turmeric, ground; 1 piece Lemons, raw, without peel; 1 bunch Parsley, fresh; 1 pinch Salt, table, iodized

Discover the rich flavors of North Africa with this Moroccan couscous recipe, combining aromatic spices, crunchy almonds and sweet raisins for a perfectly balanced meal.

Prep time15 min

Cook time25 min

Total time40 min

Servings4

Recipe

Couscous, dry200 gSoup, SWANSON, vegetable broth300 mlSquash, summer, green, zucchini, includes skin, raw1 mediumPeppers, bell, red, raw1 mediumCarrots, mature, raw2 mediumOnions, red, raw1 mediumChickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed250 gNuts, almonds40 gRaisins, golden, seedless30 gOil, olive, extra virgin3 tbspSpices, caraway seed1 tspSpices, cinnamon, ground1 tspSpices, turmeric, ground0.5 tspLemons, raw, without peel1 pieceParsley, fresh1 bunchSalt, table, iodized1 pinch

Large baking sheet,Bowl with lid,Small pan,Large mixing bowl

Per servingTotal

Calories:514.5 kcal2057.8 kcal

Protein:15.5 g61.9 g

Carbohydrates:74.3 g297 g

Fiber:12.4 g49.5 g

Water:277.3 ml1109.3 ml

Fat:18.5 g74 g

Micronutrients

Sugar:10.8 g43.2 g

Saturated fat:2.3 g9.1 g

Cholesterol:0 mg0 mg

Sodium:426.4 mg1705.4 mg

Potassium:750.5 mg3001.8 mg

Calcium:137.4 mg549.6 mg

Iron:3.4 mg13.4 mg

Magnesium:99.1 mg396.5 mg

Zinc:1.8 mg7.1 mg

Phosphorus:261.1 mg1044.5 mg

Vitamin C:73.9 mg295.5 mg

Vitamin A:340.4 µg1361.4 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 200 °C. Place the zucchini, bell pepper, carrot and onion on a baking sheet. Drizzle with two tablespoons of olive oil, and sprinkle with cumin, cinnamon, turmeric, salt and pepper. Mix well and bake for 20–25 minutes, until the vegetables soften and lightly brown.
2During the last 10 minutes of roasting, add the drained chickpeas to the baking sheet so they warm through and absorb the flavors of the spices.
3While the vegetables are roasting, pour the couscous into a bowl and cover with the boiling stock. Cover the bowl tightly and let stand for 5–8 minutes.
4In a small dry pan without oil, quickly toast the almond flakes until golden brown and fragrant.
5Gently fluff the couscous with a fork. In a large bowl, combine the prepared couscous, roasted vegetables with chickpeas, raisins and toasted almonds.
6Drizzle everything with the remaining olive oil and lemon juice. Sprinkle with chopped parsley or mint before serving.

Nutritional benefits

Thanks to its high content of dietary fiber and complex carbohydrates, this meal contributes to long-lasting energy levels and supports optimal digestive function.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.