EASY Moroccan-Style Vegetable Couscous Dinner!

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a protein boost, while canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while water with seasoning is cost-effective.

raisins

🥗Healthier: dried apricots

💰Cheaper: sugar-free dried fruit

Dried apricots add flavor, while sugar-free options are budget-friendly.

Trim the eggplant and remove some of the skin, then chop it into cubes.

Salt the eggplant and let it sweat in a colander in the sink.

Chop zucchini and sweet pepper into large chunks.

Dice the onion and mince the garlic.

Wipe the eggplant dry to remove excess salt and add it to a large pan.

Add the chopped zucchini, sweet pepper, diced onion, minced garlic, and chickpeas to the pan.

Season with kosher salt, ras el hanout, cinnamon, red pepper flakes, and black pepper.

Drizzle with extra virgin olive oil and toss everything together.

Broil the vegetable mixture for a few minutes until the tops are nicely charred, watching carefully.

Chop apricots and set aside.

Add canned San Marzano tomatoes (with juices) to the vegetable mixture and break them up slightly.

Add 1 cup of broth or water, grated ginger, a bit more ras el hanout, and a drizzle of extra virgin olive oil to the pan and mix well.

Cook the vegetable mixture in the oven for 30 to 45 minutes.

Toast couscous in a bit of extra virgin olive oil.

Add couscous to boiling water, turn off the heat, cover, and let sit for 10 minutes.

Caramelize apricots and toast almonds for topping.

Fluff the couscous after it has rested and place it on a large platter.

Heap the roasted vegetable mixture on top of the couscous and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens