Moroccan Couscous with Chickpeas and Roasted Veg
This Moroccan couscous features roasted vegetables, chickpeas, sweet raisins, and warming spices for a delicious vegan side dish.
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Cooking tools:
- Microplane
- Garlic press
- Kettle
- Measuring cup
- Baking dish
- Saucepan
- Oven
- Stove
- Mixing bowl
- Colander
- Fork
- Spoon
- Chef's knife
- Cutting board
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))
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