Description
This warm couscous salad is loaded with roasted veggies, seasoned with a classic Moroccan spice blend, and comes together in just 30 minutes! It’s the perfect side dish to serve with any protein year round. Plus, the combination of zucchini, bell peppers, and onion can easily be swapped out with any of your family’s favorite roasted vegetables.
Ingredients
Units
Scale
- 1 yellow onion
- 1 red bell pepper (any color will work)
- 2 zucchini
- 2 tbsp olive oil
- 1 tbsp ras el hanout (make your own with this recipe)
- 1 cup dry golden couscous (about 2 cups cooked)
- Optional: crumbled feta cheese, minced herbs (parsley, cilantro, mint, thyme, etc.)
Instructions
- Dice the veggies. Chop the vegetables into consistent bite sized pieces.
- Roast the veggies. Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celcius. Toss the veggies with olive oil and ras el hanout to coat evenly. Spread out on a parchment lined sheet pan and roast for 15-20 minutes, or until the onions begin to caramelize.
- Cook the couscous. While the veggies roast, cook 1 cup of the couscous according to package instructions. Fluff with a fork, cover, and set aside.
- Combine veggies & couscous. In a large bowl toss the veggies with the cooked couscous. Optional: top with crumbled feta cheese & minced herbs. Serve & enjoy!
Notes
Hint: You can also add a teaspoon of ras el hanout to the couscous water before adding the couscous, to infuse the couscous with even more flavor.
