What gives the couscous its unique flavor?

The couscous is uniquely flavored by cooking it with a blend of vegan chicken broth and orange juice, along with smoked paprika, ground cumin, and ground ginger.

How are the roasted vegetables seasoned in this recipe?

The roasted vegetables are seasoned with olive oil, salt, black pepper, and smoked paprika, then tossed with a fresh paste made from garlic, ginger, thyme, oregano, and cilantro.

Can I substitute the specific vegetables listed for roasting?

While the recipe specifies zucchini, asparagus, sweet onion, and sweet pepper, you can substitute other quick-roasting vegetables that complement the flavors, ensuring they are chopped into 1-inch cubes for even cooking.

What is the best way to ensure the couscous is fluffy?

To achieve fluffy couscous, combine the dry grains with spices, then add the hot vegan chicken broth and orange juice mixture. Cover it tightly with plastic wrap for 8-10 minutes, and then gently fluff with a fork after adding the fresh herbs and lemon.

How should I store leftover Couscous With Roasted Vegetables?

Leftover Couscous With Roasted Vegetables should be stored in an airtight container in the refrigerator and consumed within 3-4 days for best freshness.

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Couscous With Roasted Vegetables
[Vegan]

NR By: Nita Ragoonanan

Author Bio

I consider myself a Spicy Diva as I love all foods spiced up. I think... Read More

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A vibrant bowl of fluffy couscous, infused with orange and spices, topped with colorful roasted zucchini, asparagus, sweet pepper, and fresh herbs.

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Couscous With Roasted Vegetables [Vegan]

1163

Dairy Free

These simple, yet delicious, couscous with roasted vegetables make for a perfect side dish but can even work as a main, as well! Zucchini and asparagus are stirred into the starchy couscous after being roasted to perfection.

Ingredients You Need for Couscous With Roasted Vegetables [Vegan]

For the Couscous:

1 cup of couscous grains
1 cup of vegan chicken broth
1/2 cup of orange juice
1 teaspoon of smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger (fresh or dry)
Small bunch of freshly chopped cilantro
Small bunch of freshly chopped parsley
Roasted vegetables
Zest and juice of half a lemon
1 tablespoon olive oil

For the Roasted Vegetables:

1 small zucchini
1 small bundle of asparagus
1 whole sweet onion
1 sweet pepper
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 knob of ginger
2 cloves of garlic
About 4 sprigs of cilantro
1 teaspoon freshly chopped oregano
1 teaspoon of fresh thyme
1 tablespoon olive oil

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How to Prepare Couscous With Roasted Vegetables [Vegan]

Pre heat your oven to 400° F.
Wash and chop all veggies into 1-inch cubes.
Place all your chopped veggies on a baking tray and spread them out.
Add the olive oil and the salt, black pepper, and paprika to the vegetables.
In a food processor, add the garlic, ginger, thyme, oregano, and cilantro and process into a paste.
Add this mixture to the vegetables and toss everything together.
Place in the oven and roast for 12 minutes.
Place the vegan chicken broth and the orange juice on the stove. Bring to a gentle boil.
Chop and prepare your spices and herbs while the broth is on the stove.
Put the dry couscous in a non-reactive heat proof dish. Add the cumin, paprika, ginger, and salt to the couscous and mix together.
Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
Cover tightly with plastic wrap and set aside for 8–10 minutes.
Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice, and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.