Moroccan Spiced Couscous with Roasted Carrots

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Moroccan Spiced Couscous with Roasted Carrots

My Moroccan Spiced Couscous with Roasted Carrots, chickpeas, raisins, apricots, and flaked almonds is quick, flavourful, and perfect for weeknight lunches or dinners.

Prep Time5

Cook Time45

Total Time50

Course: Dinner, lunch, Main Course, Salad

Cuisine: Moroccan

Diet: Vegan, Vegetarian

Keyword: apricots, carrot, cinnamon, couscous, cumin, flaked almonds, paprika, parsley, raisins, tumeric

Servings: people

Calories: 738.1kcal

Equipment

Baking tray
Mixing bowl
kettle or saucepan
Sharp knife
chipping board
fork

Ingredients

For the couscous

120 g couscous
150 ml vegetable stock
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon

For the roasted vegetables

4 carrots cut in half lengthways
1 white onion sliced
400 g chickpeas from a tin, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground cumin

To finish

1 tablespoon raisins
1 tablespoon dried apricots diced
Fresh parsley chopped
2 tablespoon flaked almonds optional

Instructions

Preheat your oven to 200C.
Spread the carrots, white onion, and chickpeas on a baking tray. Sprinkle with smoked paprika, cumin, salt, and pepper. Roast for 30-45 minutes until tender and slightly caramelised.
Place couscous in a bowl with cumin, turmeric, cinnamon, and cayenne. Pour over hot vegetable stock, cover, and let sit for 5 minutes. Fluff with a fork.
Add the roasted vegetables to the couscous. Stir in the raisins, chopped apricots and fresh parsley.
Top with toasted flaked almonds (if using) and an extra sprinkle of parsley. Serve warm.

Nutrition