Moroccan Baked Vegetables With Couscous. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-05-24 11:58

Moroccan-style baked vegetables with couscous is a very tasty dish that I advise you to include in the Lenten menu. Lenten recipes for vegetables with cereals are varied, however, it is the oriental cuisine that reveals all the magnificence of eating without meat, I think this is due to the hot climate and lack of water. Moroccans cook vegetables in a tajin, a specially shaped clay pot with a tight-fitting lid. Products in tajin languish for several hours, absorb the aromas of spices, oils, herbs. In a home kitchen, an ordinary oven or microwave oven will successfully replace an exotic pot.

It is important in this recipe for baked vegetables with couscous to use fresh, high-quality ingredients, delicious olive oil, aromatic herbs.

• Cooking time: 45 minutes
• Servings: 4

Ingredients for Moroccan Couscous Baked Vegetables

• 200 g zucchini;
• 200 g of cauliflower;
• 150 g cherry tomatoes;
• 150 g red bell pepper;
• 110 g of onions;
• 150 g green beans;
• 120 g corn (grain);
• 200 g of couscous;
• 15 ml balsamic vinegar;
• 1 bunch fresh mint
• extra virgin olive oil;
• pepper, thyme, basil, rosemary, oregano, salt.

Method for preparing baked vegetables with couscous in Moroccan style

First, let's prepare the ingredients for baking. Peel the onions and cut them into thick slices. Cut the onion quite thickly so that it does not burn in the oven.

Cut the pods of red bell pepper into two parts, remove the stalk with seeds, rinse under the tap. Cut the pulp of the pepper into large cubes.

We break the cauliflower forks into small inflorescences. I advise you to leave the stump from the fork for broth or cabbage soup, it is not suitable for baking - it is very tough.

Cut the zucchini into round slices about a centimeter thick. If you are preparing a dish in late summer or autumn, then peel the zucchini from the rind and seeds - these are the tough parts of the vegetable that are not edible.

Wash ripe cherry tomatoes, leave small tomatoes intact, those that are larger we cut in half.

Put the chopped food in a deep bowl, add the green beans and corn, and sprinkle with salt to taste. Add a teaspoon each of dried herbs - thyme, rosemary, basil and oregano. Then pepper the vegetables with freshly ground black pepper, pour in the balsamic vinegar and pour generously with olive oil. Mix vegetables with oil and spices, leave for 10-15 minutes to soak.

We spread the vegetables on a baking sheet with a non-stick coating, send them to an oven heated to 210 degrees. We bake for 30 minutes. You can bake them in a microwave oven or cook them in a multicooker.

Cooking couscous. In a saucepan, boil 400 ml of drinking water, add 1 teaspoon of salt, pour the cereal into boiling water in a thin stream. Cook over medium heat for 3-4 minutes, stir. Pour 2 tablespoons of extra virgin olive oil into the prepared cereal, mix, cover and leave for 10 minutes.

Put couscous on a plate, baked vegetables on top.

Pour everything over with the juice formed during baking. Finely chop a bunch of fresh mint, sprinkle on the finished dish. Serve hot Moroccan-style baked vegetables with couscous to the table.

For normal short days, I advise you to cook couscous with chicken - a very simple and tasty dish for every day.

Moroccan baked vegetables with couscous are ready. Bon Appetit!