Roasted Vegetable Couscous with Chermoula
Pearl couscous tossed with caramelised roasted vegetables, dried cranberries, and toasted almonds, drizzled with a vibrant chermoula herb sauce. Bright, filling, and naturally vegan.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Toss chopped zucchini, pepper, onion, and tomatoes in 2 tbsp olive oil, salt, cumin, and paprika. Roast at 220°C (425°F) for 20 minutes until caramelised.
Step 2
Cook pearl couscous in boiling salted water for 8 minutes until tender. Drain.
Step 3
Blend cilantro, parsley, garlic, lemon juice, remaining olive oil, and a pinch of salt to make the chermoula.
Step 4
Toss couscous with roasted vegetables, cranberries, and almonds. Drizzle generously with chermoula and serve.
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