Moroccan baked vegetables with couscous is a very tasty dish, which I advise you to include in the Lenten menu. Lenten recipes from vegetables with cereals are varied, however, it is the Oriental cuisine that reveals all the splendor of food without meat, I think this is due to the hot climate and water shortage. Moroccans cook vegetables in tajine - a special-shaped clay pot with a tight lid. Products in the tajine languish for several hours, absorbing the aromas of spices, oil, and spicy herbs. In home cooking, a regular oven or a microwave oven will successfully replace an exotic pot.
It is important in this recipe for baked couscous vegetables to use fresh, high-quality ingredients, tasty olive oil, and fragrant herbs.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for Baked Vegetables with Moroccan Couscous
- 200 g of zucchini;
- 200 g of cauliflower;
- 150 g cherry tomatoes;
- 150 g red bell pepper;
- 110 g onions;
- 150 g green beans;
- 120 grams of corn (grain);
- 200 g couscous;
- 15 ml of balsamic vinegar;
- 1 bunch of fresh mint;
- extra virgin olive oil;
- pepper, thyme, basil, rosemary, oregano, salt.
Method of cooking baked vegetables with Moroccan couscous
First prepare the ingredients for baking. Onions clean from the husk, cut into thick slices. Cut the onion quite thickly so that it does not burn in the oven.
The pods of red Bulgarian pepper are cut into two parts, the stalk with seeds is removed, and washed under the tap. The flesh of the pepper is cut into large cubes.
Split into small buds of cauliflower forks. I advise you to leave a stalk of fork for broth or soup, it is not suitable for baking - it is very tough.
We cut zucchini squash into round slices about a centimeter thick. If you are cooking a dish in late summer or autumn, then peel and seed the zucchini, these are hard parts of the vegetable that cannot be eaten.
Ripe my cherry tomatoes, small tomatoes leave whole, those that cut in half in half.
Put the sliced products in a deep container, add the string beans and corn, sprinkle with salt to taste. Add a teaspoon of dried herbs - thyme, rosemary, basil and oregano. Then we pepper the vegetables with freshly ground black pepper, pour in balsamic vinegar and pour plenty of olive oil. Mix the vegetables with oil and spices, leave for 10-15 minutes so that they are soaked.
Put the vegetables on a baking tray with a non-stick coating, send to the oven heated to 210 degrees. Bake for 30 minutes. You can bake them in a microwave oven or cook in a slow cooker.
Cooking couscous. In a saucepan, boil 400 ml of drinking water, pour in 1 teaspoon of salt, pour the cereal into boiling water in a thin stream. Cook on medium heat for 3-4 minutes, stir. Pour 2 tablespoons of the first cold-pressed olive oil into the prepared cereal, mix, cover, and leave for 10 minutes.
On a plate lay out the couscous, baked vegetables on top.
We pour all the juice produced during baking. Finely chop a bunch of fresh mint, sprinkle the finished dish. To the table, baked vegetables with couscous in a Moroccan style are served hot.
For ordinary skoromnyh days I advise you to cook couscous with chicken - a very simple and tasty dish for every day.
Moroccan baked couscous vegetables are ready. Enjoy your meal!