Moroccan Couscous with Roasted Vegetables
So many unique and wonderful flavors and textures packed into this Moroccan side dish!
Ingredients
- 1 15 oz can chickpeas rinsed and dried
- 3 bell peppers chopped
- 1 red onion chopped
- 1 large carrot chopped
- 1 large zucchini chopped
- 1 bag kale
- 2 tbsp mint roughly chopped
- 1.5 cups couscous
- 1 tbsp harissa
- 1.5 tsp garlic salt
- 4 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1 tbsp sumac
Instructions
- Toss the chickpeas in a bowl with 2 tsp cumin, 1 tsp paprika, and 1 tsp garlic salt. Cook in air fryer for 12-15 minutes or until golden.
- Meanwhile, saute zucchini and onion with some oil for 3 minutes on medium heat. Then mix with harissa and continue sauteing for another 5 minutes or until golden.
- Meanwhile in another pan, saute chopped bell peppers with some oil on medium heat until starting to brown.
- Meanwhile, preheat oven to 425 degrees. Mix kale with some olive oil and salt. Place on a foil-lined pan and cook in oven for 20 minutes, flipping once or until crispy.
- In a large bowl, toss couscous with 2 tsp cumin, 1 tsp turmeric, ½ tsp garlic salt, and 1 tsp paprika. Pour over 2.25 cups boiling water and cover with foil and let sit for a few minutes until absorbed.
- When everything is ready, combine all of it into the couscous bowl and toss. Sprinkle over mint and sumac.
Notes
Note that this recipe involves a lot of multitasking (notice all the "meanwhiles" listed in the recipe) but if you can manage, this recipe doesn’t really take too long to make!