Ingredients
- Roasted Seven Vegetables
- Tahini Za'atar Dressing
- Couscous
Instructions
Roasted Seven Vegetables: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Whisk together olive oil, salt, pepper, thyme, cumin, coriander, red pepper flakes, ginger, cinnamon and cayenne.
- Toss half of the spice mixture with rutabaga, butternut squash, and carrot. Arrange in single layer on 1 prepared baking sheet. Toss together cauliflower, zucchini, eggplant, red pepper, onion, garlic and remaining spice mixture; arrange in single layer on remaining prepared baking sheet.
- Roast cauliflower mixture for 20 to 25 minutes or until golden brown and tender. Roast root vegetables for 35 to 40 minutes or until golden brown and tender. Toss all the vegetables together on 1 baking sheet.
Tahini Za'atar Dressing: Meanwhile, whisk together tahini paste, lemon juice, cider vinegar and 1/4 cup water until smooth. Stir in olive oil, garlic, za'atar, salt and pepper.
Couscous: Prepare couscous according to package directions. Heat olive oil in skillet set over medium heat; cook chickpeas for 3 to 5 minutes or until heated through. Toss together couscous, chickpeas, parsley, salt and pepper.
- Arrange couscous and chickpeas on large platter. Top with roasted vegetables. Drizzle with dressing or keep to the side.
Traditional Flavors
This incredibly flavorful dish is Inspired by a Moroccan meal of stewed meat and an assortment of seven vegetables served over a large bowl of couscous.
Our bountiful and colorful tribute to vegetables is roasted instead of stewed, without meat, and served over a bed of light and fluffy RiceSelect® Couscous with chickpeas and drizzled in a homemade tahini za'atar dressing.
Serve this platter as a filling and vegetarian meal on its own or use it as part of a holiday meal spread alongside other dishes!
Vegetable Alternatives
Seven might be considered a lucky number in many cultures and countries, including Morocco. However, if you find you don't have all seven varieties of vegetables, or some are out of season and difficult to find, you have various options. You can simply use what you have or swap in other vegetables to make your own version of this roasted seven vegetable couscous dish.
With such a wide variety of vegetables, this dish can be perfect for a year-round meal. While we've compiled a colorful and vibrant blend of roasted vegetables, feel free to swap in any of your favorites or what is in season. Let your culinary creativity run wild when choosing alternatives like sweet potato, other squash varieties, radish, broccoli, asparagus, carrots, cabbage, turnips and more.
Leftover Tip: If you find you have lots of uncooked vegetables leftover afterward, get creative and incorporate them into other dishes like a soup, salad or skillet. This Lentil and Turmeric Pearl Couscous Soup is wonderful for adding in more vegetables. For more information on Pearl couscous, you can check our What is Pearl Couscous? section. You can also turn them into skewers like these Beef Kabobs with Parmesan Orzo. You can find out more information about Orzo, including finding out the answers to questions like: What is Orzo? On our website.
