Moroccan Couscous with Chickpeas and Roasted Veg

Name: Moroccan Couscous with Chickpeas and Roasted Veg
Ingredients: 1 tablespoon extra-virgin olive oil; 1 red bell pepper, deseeded and diced; 1 red onion, peeled and diced; 2 medium carrots, peeled and diced; 1 medium courgette (zucchini), diced; 1x 14 oz (400 g) tin chickpeas, drained and rinsed; Zest and juice of 1 lemon; 2 tablespoons extra-virgin olive oil ((plus more to taste)); 2 small cloves garlic, crushed or finely chopped; 1 cup (180 g) dried couscous ((see notes for ratio info)); 2 teaspoons cumin seeds ((or 1 teaspoon ground – see notes)); 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; ½ cup (80 g) raisins; 1 cup (240 ml) kettle-hot water or vegan stock; Salt; pepper; Small handful fresh coriander ((parsley or mint would also work))

thepeskyvegan.com

This Moroccan couscous features roasted vegetables, chickpeas, sweet raisins, and warming spices for a delicious vegan side dish.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

Share this recipe:

Cooking tools: