#recipe
Not only is this delicious dish loaded with olives, warm Moroccan spices, lemons, and dried fruit, it’s also a one-pot wonder, making clean-up a breeze.
The spice rub is the key to the amazing flavors, and for that fall-off-the-bone chicken, you’ll be cooking it right in the sauce.
Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds
So What’s In This Couscous?
Not only is this delicious dish loaded with olives, warm Moroccan spices, lemons, and dried fruit, it’s also a one-pot wonder, making clean-up a breeze.
The spice rub is the key to the amazing flavors, and for that fall-off-the-bone chicken, you’ll be cooking it right in the sauce.
Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds
So What’s In This Couscous?
- fresh veggies – bell peppers, carrots, onion, zucchini and garlic
- fresh cilantro and mint
- lemon
- spices – turmeric, cumin, cinnamon and coriander
- olive oil
- low-sodium chicken broth
- chickpeas
- almonds
- raisins
couscous
- Preheat oven to 475 degrees. Grease baking sheet
- Add veggies, drizzle with oil and season.
- Roast until tender, about 15 minutes.
- Whisk olive oil, lemon, garlic and most spices.
- Bring chicken broth and turmeric to a boil.
- Pour hot chicken broth over couscous and raisins in bowl and toss
- Cover and rest 5 minutes.
- Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.
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