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
15 items — tap to check off
Missing one? Custrd suggests a swap that works.
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.
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
