Home Couscous With Roasted Vegetables [Vegan]

Couscous With Roasted Vegetables [Vegan]

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These simple, yet delicious, couscous with roasted vegetables make for a perfect side dish but can even work as a main, as well! Zucchini and asparagus are stirred into the starchy couscous after being roasted to perfection.

Couscous With Roasted Vegetables [Vegan]

Ingredients

For the Couscous:

  • 1 cup of couscous grains
  • 1 cup of vegan chicken broth
  • 1/2 cup of orange juice
  • 1 teaspoon of smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger (fresh or dry)
  • Small bunch of freshly chopped cilantro
  • Small bunch of freshly chopped parsley
  • Roasted vegetables
  • Zest and juice of half a lemon
  • 1 tablespoon olive oil

For the Roasted Vegetables:

  • 1 small zucchini
  • 1 small bundle of asparagus
  • 1 whole sweet onion
  • 1 sweet pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 knob of ginger
  • 2 cloves of garlic
  • About 4 sprigs of cilantro
  • 1 teaspoon freshly chopped oregano
  • 1 teaspoon of fresh thyme
  • 1 tablespoon olive oil

Preparation

  1. Pre heat your oven to 400° F.
  2. Wash and chop all veggies into 1-inch cubes.
  3. Place all your chopped veggies on a baking tray and spread them out.
  4. Add the olive oil and the salt, black pepper, and paprika to the vegetables.
  5. In a food processor, add the garlic, ginger, thyme, oregano, and cilantro and process into a paste.
  6. Add this mixture to the vegetables and toss everything together.
  7. Place in the oven and roast for 12 minutes.
  8. Place the vegan chicken broth and the orange juice on the stove. Bring to a gentle boil.
  9. Chop and prepare your spices and herbs while the broth is on the stove.
  10. Put the dry couscous in a non-reactive heat proof dish. Add the cumin, paprika, ginger, and salt to the couscous and mix together.
  11. Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
  12. Cover tightly with plastic wrap and set aside for 8–10 minutes.
  13. Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice, and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.

Nutrional Information

Total Calories: 1163 | Total Carbs: 186 g | Total Fat: 28 g | Total Protein: 31 g | Total Sodium: 3234 g | Total Sugar: 36 g

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AUTHOR & RECIPE DETAILS


photo

I consider myself a Spicy Diva as I love all foods spiced up. I think any food can taste better with a little love and spice thrown into it. I started Tastesspicy as a way of challenging myself to go beyond my day to day life. I wanted to share my love of cooking and food with others, but I wanted it to be worldwide! I love when you take a plain dish and transform it into something spectacular and you can bring it to life in the form of a picture so that the reader will look at it and say, Oh My…I want to eat that!



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