Updated: Apr 18
Meet your new best friend! Seriously, once you opt for a plant based lifestyle you'll become buds with buddha bowls. Many bowls will include quinoa or rice, switch it up sometimes and use couscous instead. *Especially when you're tight on time. If you think quinoa cooks fast couscous cooks in half the time.
What is Couscous?
Couscous is a traditional North African pasta; many actually think of it as a grain. This small pearl shaped pasta has a rice-like appearance. It's a high fiber food, low in glycemic index and can be used in a variety of dishes.
For this recipe we'll toss the couscous with warm roasted veggies and make a delicious Moroccan sauce. Great to make for the family or a crowd. Takes 10 minutes to prep and 20-minutes to cook. Let's get started!
1 Large Red Bell Pepper
2 Medium Carrots
1 Large Sweet Potato
1 Medium Yellow Squash
1 Medium Zucchini
2c uncooked couscous
2c cooked chickpeas *make ahead of time or use boxed
3tbsp olive oil
Fresh sprigs Rosemary and Thyme
Salt & Pepper
1 1/2 tsp Cumin
1 tsp Paprika
1/2 tsp Cinnamon
1/4 tsp Mineral Salt
1/4 tsp Black Pepper
2 tbsp Fresh Lemon Juice
Splash of Pure Maple
Preheat oven to 400 degrees.
Bring 2 cups of water or vegetable broth to boil, then stir in couscous. Cover with lid and turn off heat. Leave covered for 10 minuets *don't lift the lid until after those 10 minuets are up.
Wash and dry veggies
Chop veggies into medium sized pieces, then add 3tbsp olive oil and season to your liking. *Mix Well
Transfer veggies, chickpeas, and herb sprigs to cooking sheet and oven roast for 20 minutes.
Prepare the sauce in a small mixing bowl while veggies are roasting and place to the side
Place couscous in large mixing bowl and fluff with a fork.
Remove roasted veggies from oven and mix in with couscous.
Pour sauce over top and toss well, serve immediately.