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Roasted Vegetable Couscous

roasted vegetable couscous
Roasted Vegetable Couscous

Roasted Vegetable Couscous

Roasted Vegetable Couscous is a Vegetarian/Vegan Moroccan dish. Our Vegetable Sprinkle adds a nice blend of spice & herb flavors to compliment the vegetables. You can use a variety of vegetables, starting with zucchini, bell peppers, red onions, and tomatoes. From there you can add mushrooms, asparagus, summer squash and similar veggies which roast well and roast tender in about 25 minutes. Thicker slices and larger pieces help up better while cooking.

You can serve Roasted Vegetable Couscous as an entrée or as a side dish. Add some baked tofu or tempeh for a change. You can also make it a non-vegetarian dish by serving it with sautéed shrimp stirred in or as the entrée with the couscous as a side dish.

Serves 4 to 8 (as an Entrée or Side Dish)

Ingredients:
4 Roma Tomatoes, seeded and cut into larger pieces
1 Cup Green Bell Pepper, cut into 1 ½” Pieces
1 Cup Red Bell Pepper, cut into 1 ½” Pieces
1 Cup Orange or Yellow Bell Pepper, cut into 1 ½” Pieces
1 Zucchini, cut into ¼” slices
1 ½ Cups Mushrooms, Sliced Thick (or quartered if you prefer)
1 Medium Red Onion, cut into 1″ wide slices
4 Large Cloves Garlic, peeled but left whole
3 Tablespoons Olive Oil
2 Tablespoons Sheffield’s Vegetable Sprinkle
1 Teaspoon Kosher Flake Salt, or to taste
½ Teaspoon Freshly Ground Black Pepper, or to taste
2 cups Pearl Couscous
3 cups Low Sodium Vegetable Broth
1 Cup Parsley, rough chopped without the stems

Directions:
Preheat the oven to 400ºF.

Transfer the vegetables, 3 tablespoons of the olive oil and the 2 tablespoons of the Sheffield’s Vegetable Sprinkle to a large mixing bowl. Toss with a spoon to evenly coat. Spread them evenly on a baking in one layer. Sprinkle with 1 teaspoon of Kosher salt and ½ teaspoon of black pepper.

Place the vegetables in the oven and roast for about 25 minutes. Carefully turn the vegetables over a couple times while cooking. Check at 20 minutes. The vegetables should be tender and the edges browned a bit but not overcooked and burnt. Cook an extra 5 minutes if needed.

While the vegetables are roasting, cook the couscous. Pour the vegetable broth in a medium sauce pan. Bring to a boil, add the couscous, cover and simmer for 8 to 10 minutes or until the broth is absorbed. Turn off the heat, fluff with a fork and cover until needed,

After the vegetables are cooked, find the garlic cloves, chop them up. Transfer the couscous, vegetables, garlic and parsley to a large bowl. Carefully stir to combine. Adjust the salt and pepper.

If you want to serve as a non-vegetarian/vegan dish, sauté some shrimp in a bit of butter and garlic. Add to the couscous or serve on the side.