Spiced Vegetables Over Cinnamon Couscous
Transform your dinner routine with the vibrant and aromatic 'Spiced Vegetables Over Cinnamon Couscous,' a wholesome dish that celebrates bold Middle Eastern-inspired flavors. This recipe combines perfectly roasted carrots, zucchini, red bell peppers, onions, and cherry tomatoes, seasoned with a medley of warming spices including cumin, coriander, smoked paprika, and a hint of cinnamon. The vegetables are served atop fluffy couscous infused with cinnamon and cooked in rich vegetable broth, creating a subtle sweetness that complements the savory roasted medley. Whether enjoyed as a vegetarian main or paired with your favorite protein, this dish is ready in just 45 minutes and topped with fresh parsley for a burst of color and freshness. Perfect for an easy weeknight meal or an impressive dinner party spread, this recipe is sure to delight with its fragrant spices, nutritious ingredients, and elegant presentation.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Zucchini
- 1 medium Red bell pepper
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Couscous
- 1.5 cups Vegetable broth
- 0.5 teaspoon Ground cinnamon for couscous
- 1 tablespoon Butter (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the carrots into thin sticks, cut the zucchini into half-moons, slice the red onion into wedges, and cut the red bell pepper into strips.
In a large bowl, combine the carrots, zucchini, red bell pepper, red onion, and cherry tomatoes.
Drizzle the vegetables with olive oil and toss them with ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper until evenly coated.
Spread the seasoned vegetables onto a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. In a small pot, bring the vegetable broth to a boil.
Stir in the ground cinnamon and butter (optional) into the boiling broth, then remove the pot from heat.
Add the couscous to the pot, cover with a lid, and let it stand for 5 minutes to absorb the liquid.
Fluff the couscous with a fork, ensuring that the grains are light and separated.
To assemble, divide the cinnamon-infused couscous among four plates or bowls.
Top each serving of couscous with a generous portion of the roasted spiced vegetables.
Garnish with a sprinkle of freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5605 mg | 244% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 36.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
