Moroccan Couscous with Butternut Squash, Zucchini, Red Peppers, and Carrots

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Moroccan Couscous  with Butternut Squash, Zucchini, Red Pepper, and Carrots has hints of Mediterranean flavor that give great taste without being overpowering. Everyone in your house will love it!

Moroccan Couscous | Bites of Bri

For the past two weeks, I’ve provided almost a dozen recipes from around the world. Most of the foods were ones we see often in our everyday lives. Some were a little more off the beaten path.

I really wanted to get outside the box before the Winter Olympic series was over so today we’re going to Morocco! You didn’t see that coming, did you? I really wanted to cover something from the continent of Africa and I’m glad I did because this Couscous is so good that I almost ate the whole dish in one sitting.

 There’s not really much to say about couscous. Other than the name, which is really fun to say, the actual grain is really a blank canvas for whatever you want to pair it with. That worked out great for me because I had lots planned for it.

I roasted up a bunch of vegetables to make this recipe. After making this dish, I can already see this recipe’s popularity at picnics, potlucks, and at my dinner table on a regular basis.

I used Israeli couscous because I love it! Since I’m a messy cook, the little couscous grains just get everywhere in my kitchen. I can at least keep the big grains of Israeli couscous contained :)

Preheat the oven to 425 degrees. Start by dicing up the butternut squash, the red pepper, carrots, and zucchini. Dice them all pretty small. Then, using either one large rimmed cookie sheet or two small ones like I used, place the diced vegetables on cookie sheets. I paired the zucchini and carrots together because, due to their size, I thought they might cook up quicker than the squash and pepper. Just make sure you’ve diced everything uniformly and the timing will be close if not the same.

Moroccan Couscous 14 | Bites of Bri   Moroccan Couscous 11 | Bites of Bri
Roast all of the vegetables for 12-15 minutes. Once they’ve cooked for 12 minutes, just check on them and give them a flip. When they come out of the oven, give them a tiny sprinkle of salt.

Moroccan Couscous 9 | Bites of Bri   Moroccan Couscous 10 | Bites of Bri

While the vegetables cook, cook your couscous according to package directions. The couscous package said to cook the couscous for 5 minutes with a touch of olive oil to toast it. I then added chicken broth (almost 2 cups) to the 2 cups of couscous and brought the mixture to a boil then reduced it to a simmer (covered) for 12 minutes. Once it was done, I fluffed it and poured it into my mixing bowl.

Moroccan Couscous 8 | Bites of Bri
When the vegetables were done roasting, I added them to the bowl with the couscous.

Moroccan Couscous 7 | Bites of Bri   Moroccan Couscous 6 | Bites of Bri

I added 1/2 tsp salt, the lemon juice, cumin, tumeric, and cinnamon (don’t be scared- it’s good!) and tossed to combine.

Moroccan Couscous 5 | Bites of Bri

The best thing about this side dish is that it can be served room temperature, hot, or cold! It is totally adaptable and will definitely be a crowd pleaser. This couscous has light hints of Mediterranean flavor that give great taste without being overpowering. Everyone in your house will love it!

Moroccan Couscous 4 | Bites of Bri
I want to eat it all over again.

Moroccan Couscous 2 | Bites of Bri

Moroccan Couscous with Butternut Squash, Zucchini, Red Peppers, and Carrots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Moroccan Couscous with Butternut Squash, Zucchini, Red Pepper, and Carrots is a vegetable packed side dish that has just a hint of flavor. It's perfect for picnics and potlucks because it can be served at room temperature, hot, or cold.

Ingredients

  • 1 1/2- 2 cups Israeli couscous
  • 1 tbsp olive oil
  • 2 cups chicken broth
  • 2 cups butternut squash, cubed into small pieces
  • 2 medium zucchini, diced
  • 1 red pepper, diced
  • 3 carrots, diced
  • 1/2 lemon, juiced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/8 tsp cinnamon

Instructions

  1. Preheat the oven to 425 degrees.
  2. Start by dicing up the butternut squash, the red pepper, carrots, and zucchini. Dice them all pretty small. Then, using either one large rimmed cookie sheet or two small ones like I used, place the diced vegetables on cookie sheets. I paired the zucchini and carrots together because, due to their size, I thought they might cook up quicker than the squash and pepper. Just make sure you've diced everything uniformly and the timing will be close if not the same.
  3. Roast all of the vegetables for 12-15 minutes. Once they've cooked for 12 minutes, just check on them and give them a flip.
  4. While the vegetables cook, cook your couscous according to package directions. The couscous package said to cook the couscous for 5 minutes with a touch of olive oil to toast it. I then added chicken broth (almost 2 cups) to the 2 cups of couscous and brought the mixture to a boil then reduced it to a simmer (covered) for 12 minutes. Once it was done, I fluffed it and poured it into my mixing bowl.
  5. When the vegetables were done roasting, I added them to the bowl with the couscous. I added 1/2 tsp salt, the lemon juice, cumin, turmeric, and cinnamon (don't be scared- it's good!) and tossed to combine.
http://bitesofbri.com/2014/02/moroccan-couscous-butternut-squash-zucchini-red-peppers-carrots/

 

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