Moroccan Vegetable Chickpea CouscousVeg
Bring the vibrant flavors of North Africa to your table with this hearty, plant-based centerpiece. This dish features a rainbow of tender, oven-roasted vegetables—including eggplant, bell peppers, carrots, and squash—seasoned with aromatic ras el hanout, warming cinnamon, and a hint of ginger. Nestled over a bed of fluffy couscous and topped with toasted almonds and sweet apricots, this meal offers a perfect balance of textures and spices that is satisfying .
Ingredients
Vegetables and Protein :
1 small eggplant, cut into 1-inch chunks
1 large Onion
1 zucchini
yellow squash 1
sweet red pepper 1
2 Carrots (Peeled and Chopped)
3 Green Garlic Cloves
1 can Chickpeas
Spices and Seasonings :
2 ½ teaspoons *ras el hanout*
1 teaspoon red pepper flakes or Aleppo pepper
¾ teaspoon ground cinnamon
1 inch Ginger (grated)
to taste Kosher salt
to taste Black Pepper
as needed Extra Virgin Olive Oil
Liquids and Additions :
1 (28-ounce) can *San Marzano tomatoes*
1 cup Water
½ cup slivered almonds
½ cup cilantro or parsley, to finish
½ cup dried apricots, chopped
Base :
2 cups dry whole wheat or regular couscous
Instructions
1
Trim the ends and partially peel the eggplant, leaving strips of skin. Cut it into 1-inch chunks, place them in a colander, and sprinkle with salt. Let the eggplant sweat for a few minutes, then rinse and pat dry to remove excess moisture and salt.
2
In a large roasting pan, combine the prepared eggplant, onion, zucchini, yellow squash, sweet red pepper, carrots, garlic, and chickpeas.
3
Season the vegetables with salt, black pepper, most of the ras el hanout, ground cinnamon, and red pepper flakes (or Aleppo pepper). Drizzle with extra virgin olive oil and toss to coat evenly. Place the pan under a broiler for a few minutes until the vegetables are nicely charred.
4
Remove the pan from the heat. Stir in the San Marzano tomatoes (breaking them up slightly), vegetable broth or water, grated fresh ginger, the remaining ras el hanout, and a little more olive oil. Roast in the oven until the vegetables are tender.
5
While the vegetables roast, toast the dry couscous in a pan with a little olive oil. Add the toasted couscous to boiling water, immediately turn off the heat, cover the pot, and let it sit for 10 minutes.
6
Sauté the chopped dried apricots and slivered almonds in a pan until the almonds are toasted and the fruit is caramelized.
7
Fluff the couscous with a fork and spread it onto a large serving platter. Spoon the roasted vegetable mixture over the bed of couscous and garnish with the caramelized apricot-almond topping and fresh cilantro or parsley.
