Moroccan Couscous With Roasted Veg And Tahini Dressing | Healthy + Vegetarian Recipe

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur wheat is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water + seasoning

Low-sodium broth is healthier, while water with seasoning is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans can be more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, and sugar-free options can be cheaper.

Preheat the oven and prepare a baking tray with a kitchen towel or foil.

Chop the zucchini, eggplant, bell pepper, carrots, and onions.

Toss the chopped vegetables with olive oil, ground cumin, white pepper, garlic powder, and salt.

Spread the vegetables on the baking tray and roast in the oven until tender.

In a saucepan, bring vegetable stock to a boil.

Stir in the dry couscous and ground turmeric, then remove from heat and cover to let it sit for 5 minutes.

Fluff the couscous with a fork and mix in the chickpeas, raisins, and dried apricots.

In a small bowl, whisk together tahini paste, lemon juice, honey, and water until smooth to create the dressing.

Serve the roasted vegetables over the couscous and drizzle with tahini dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary