Moroccan couscous and roasted vegetables

I have a slight obsession with Mediterranean food. One of my dream vacations is to go on a Mediterranean cruise because I would love to see all the art and architecture and such, and I want to try all the amazing food! So many beautiful combinations of herbs and spices. I just love it.

A while ago I found a recipe for Moroccan chicken from the Betty Crocker cookbook, and it was amazing. We make it all the time. So I decided to take the basic ideas from that recipe, and adapt it to make Moroccan spiced couscous, and some roasted veggies to go with it.

Use whole wheat couscous for a healthier, higher-fiber meal. And all the vegetables are of course so healthy! There’s very little salt since there are so many wonderful spices, and the only fat is from the olive oil, which is also good for you. And of course, it’s delicious!

Put a medium pot on the stove with the water and olive oil, and bring to a boil. In the meantime, chop up all the vegetables, and toss them in a frying pan with olive oil, and a little salt and pepper if desired. Toss regularly, and cook until the onions are tender and the vegetables are getting nicely browned/roasted.

Once the water boils, add the spices and couscous, remove from heat and cover with a lid. Let it sit for about five minutes, then fluff the couscous with a fork.

Serve the roasted veggies with the couscous, along with Moroccan grilled chicken and sliced papaya, if desired. I know, it sounds a little weird to serve papaya with this, but trust me. It’s amazing. The flavors complement each other wonderfully.

Moroccan Couscous and Roasted Veggies

1 Tbsp paprika
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp allspice
pinch of salt
1 Tbsp olive oil
2 cups water
1 cup couscous
1/2 medium onion
1 medium zucchini
8 mushrooms
1/2 red bell pepper
1 small tomato
1-2 Tbsp olive oil

1. Mix all the spices together in a small bowl. In a medium pot, bring the water and olive oil to a boil. Once it comes to a boil, remove from heat, add spice mix and couscous, and cover with a lid for about five minutes.

2. Chop all the vegetables, and toss in a large frying pan with the olive oil. Cook, tossing regularly, until onions are tender and vegetables look nicely roasted.

3. Fluff the couscous with a fork, and serve with the vegetables. Serve with Moroccan grilled chicken and sliced papaya if desired.

For the Moroccan grilled chicken, use the spice mix from above, rub onto a chicken breast, and cook on a grill or frying pan. Slice and serve with the couscous and vegetables.

You could also add eggplant or artichoke hearts if desired