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Roasted Moroccan Vegetables

Rejane GwynneAuthorRejane GwynneCategory, , , DifficultyIntermediate

80/20 friendly

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbsp cooking olive oil
 salt/pepper to taste
 4 beetroot – peeled and diced into cubes
 ½ butternut - peeled and diced into cubes
 3 red onions – peeled and quartered with the stem on so they stay intact
 6 garlic cloves – lightly pressed (skin on)
 1 can chickpeas (400g) – washed and drained
 1 tsp ground cumin
 ½ tsp smoked paprika
 ½ tsp paprika
 ¼ tsp cayenne pepper
 2 bay leaves
 ½ cup couscous
 200 g feta - cut into cubes
 2 tbsp extra virgin olive oil
 1 handful fresh coriander leaves
1

Preheat the oven to 200 °C.

2

Add cold water and a pinch of salt to a pot, add the beetroot and parboil until al dente. Strain and set aside.

3

In another pot, boil water with a pinch of salt, add the butternut and parboil until al dente. Strain and set aside.

4

On a large baking sheet arrange the beetroot, butternut and red onions. Drizzle with cooking olive oil and roast in the oven for about 20 minutes. Turn over after about 10 minutes to get colour on all sides.

5

Wash and drain the chickpeas, add the cayenne pepper, paprika, smoked paprika and ground cumin, stir through and leave to the side.

6

When the vegetables are becoming soft, add the garlic, bay leaves and the spiced chickpeas. Stir and cook until the chickpeas are warmed through and the garlic cloves are soft, another 10 minutes or so.

7

Cook the couscous as per packet instructions and leave aside.

8

Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some fresh coriander leaves and sprinkle over some feta. Add a drizzle of olive oil to finish.

Ingredients

 1 tbsp cooking olive oil
 salt/pepper to taste
 4 beetroot – peeled and diced into cubes
 ½ butternut - peeled and diced into cubes
 3 red onions – peeled and quartered with the stem on so they stay intact
 6 garlic cloves – lightly pressed (skin on)
 1 can chickpeas (400g) – washed and drained
 1 tsp ground cumin
 ½ tsp smoked paprika
 ½ tsp paprika
 ¼ tsp cayenne pepper
 2 bay leaves
 ½ cup couscous
 200 g feta - cut into cubes
 2 tbsp extra virgin olive oil
 1 handful fresh coriander leaves

Directions

1

Preheat the oven to 200 °C.

2

Add cold water and a pinch of salt to a pot, add the beetroot and parboil until al dente. Strain and set aside.

3

In another pot, boil water with a pinch of salt, add the butternut and parboil until al dente. Strain and set aside.

4

On a large baking sheet arrange the beetroot, butternut and red onions. Drizzle with cooking olive oil and roast in the oven for about 20 minutes. Turn over after about 10 minutes to get colour on all sides.

5

Wash and drain the chickpeas, add the cayenne pepper, paprika, smoked paprika and ground cumin, stir through and leave to the side.

6

When the vegetables are becoming soft, add the garlic, bay leaves and the spiced chickpeas. Stir and cook until the chickpeas are warmed through and the garlic cloves are soft, another 10 minutes or so.

7

Cook the couscous as per packet instructions and leave aside.

8

Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some fresh coriander leaves and sprinkle over some feta. Add a drizzle of olive oil to finish.

Roasted Moroccan Vegetables

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