Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
A flavorful, hearty Moroccan Couscous dish that’s packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.
How can this amazing salad not taste good with flavors like that? You can also easily adapt this couscous with your favorite veggies it’s great for using up what you have in you kitchen.
1 large red bell pepper , cored and diced
2 medium carrots , halved through length and sliced fairly thin
1 small red onion , diced into 1-inch chunks
1 medium zucchini , halved through the length and sliced
2 tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
salt
½ cup slivered almonds , toasted
3 tbsp minced fresh cilantro
2 tbsp minced fresh mint
CategoryDinner, Breakfast, Lunch, SnackCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course, Dessert, Salad
Ingredients
1 large red bell pepper , cored and diced
2 medium carrots , halved through length and sliced fairly thin
1 small red onion , diced into 1-inch chunks
1 medium zucchini , halved through the length and sliced
2 tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
salt
½ cup slivered almonds , toasted
3 tbsp minced fresh cilantro
2 tbsp minced fresh mint
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