Roasted Vegetable Couscous with Chermoula
Pearl couscous tossed with caramelised roasted vegetables, dried cranberries, and toasted almonds, drizzled with a vibrant chermoula herb sauce. Bright, filling, and naturally vegan.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 180 g pearl couscous
- 1 piece zucchini
- 1 piece red bell pepper
- 1 piece red onion
- 150 g cherry tomatoes
- 4 tbsp olive oil
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 1 tsp cumin
- ½ tsp smoked paprika
- 2 tbsp lemon juice
- 2 piece garlic clove
- 3 tbsp dried cranberries
- 3 tbsp toasted almonds, sliced
- ¾ tsp salt
Instructions
- 1
Toss chopped zucchini, pepper, onion, and tomatoes in 2 tbsp olive oil, salt, cumin, and paprika. Roast at 220°C (425°F) for 20 minutes until caramelised.
- 2
Cook pearl couscous in boiling salted water for 8 minutes until tender. Drain.
- 3
Blend cilantro, parsley, garlic, lemon juice, remaining olive oil, and a pinch of salt to make the chermoula.
- 4
Toss couscous with roasted vegetables, cranberries, and almonds. Drizzle generously with chermoula and serve.
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