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.

moroccan couscous and roasted vegetables

its good for youUse 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.

pan roasted vegetables

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.

moroccan couscous

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 chicken couscous and roasted veggies

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.

change it upYou could also add eggplant or artichoke hearts if desired

Lentil Vegetable Coconut Korma

Somehow I made it through more than twenty years of life without ever eating Indian food. It’s tragic, really. So to make up for lost time, we eat a lot of Indian food now. It’s just so delicious!

lentil vegetable coconut korma

I’ve experimented with lots of different recipes, but my favorites to make always use coconut milk as a base for the sauce. It gives it so much flavor and makes it nice and creamy! Plus, of my experimental recipes, the ones with coconut milk have always turned out the best. Maybe some day I’ll figure out how to make some other types of Indian food… but coconut milk is just so good I don’t really mind.

We’ve been trying to have at least a few dinners each week without meat. It cuts down on cost significantly, and it’s generally healthier to eat less meat than most people eat. This meal still gets you a nice amount of protein with the lentils and cashews. But you could easily add/substitute chicken, fish, etc. That’s one of my favorite things about this recipe – it’s so versatile! You could honestly put just about anything in there, and it would taste good!

its good for youLentils have tons of soluble fiber (great for lowering cholesterol, filling you up, and stabilizing blood sugar, among other things) and are also high in protein. Carrots have lots of vitamins and antioxidants. Coconut milk has lots of vitamins and minerals, but is a bit high in saturated fats (although with no meat, and spread between at least six servings, it’s not bad.)

vegetable korma recipe

Get the lentils started on the stove while you chop up the vegetables.

vegetable korma with lentils recipe

Add the vegetables and spices, stir, and let it simmer for about 20 minutes, until the lentils and veggies are soft. (If you can find a korma spice mix at the store, that should work just fine. Just check the sodium – a lot of packaged spice mixes have tons of salt!)

coconut korma with lentils and vegetables

Add the tomato paste and coconut milk and stir well. Let it simmer for about 10 minutes. Stir in the cashews. Do a taste test to see if you need to add any more spices or salt. Then serve over rice.

vegetable coconut korma with lentils

Lentil and Vegetable Coconut Korma

1 cup lentils
3 cups water
1 onion
2 cloves garlic
1 red pepper
2 carrots
2 small potatoes
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1 tsp paprika
1/4 tsp cayenne pepper (more if you like it hot)
1/4 tsp saffron
3 Tbsp tomato paste
1 can coconut milk
1/4 cashews, roughly chopped
salt to taste

1. Combine lentils and water in a large pan, and bring to boil over medium-high heat. Once it boils, reduce heat to low.

2. While lentils begin cooking, chop the onion, pepper, carrots, and potatoes. Add to the lentils. Crush in the garlic, and add the spices. Let simmer for about 20 minutes, until lentils and vegetables are soft.

3. Stir in tomato paste and coconut milk. Simmer another 10 minutes.

4. Add cashews. Check the flavor, and add salt or more spices if desired. Serve over rice.

Makes about 6 servings

change it upAdd pineapple chunks for a sweeter curry. Add or substitute sweet potatoes, cauliflower, or other vegetables. Add chicken, fish, or beef for a “heartier” meal.