Sheet Pan Moroccan Couscous with Mint Pesto
This Moroccan Couscous with Mint Pesto is a vegan, and dairy free meal that is so healthy and flavorful. Loaded with Veggies and Spices and topped with a refreshing Mint Pesto, it is sure to please even the pickiest palate!
Ingredients
- 1½ Cup Couscous
- 2 Cups Vegetable Stock
- ½ teaspoon Turmeric
- 1 teaspoon salt
- 1 Sweet Potato
- 5 asparagus stalks
- 1 Cup Brussel Sprouts sliced in half
- 1 Cup Carrots
- ½ Red Onion
- 2 Beets
- 1 Head of Garlic
- 1 Can Garbanzo Beans
- ¼ Cup Cilantro, roughly chopped
- 2 tablespoon Italian Parsley, roughly chopped
- 2 tablespoon Olive Oil
- 6 Medjool Dates, chopped
- 1 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Cardamom
- ¼ teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
Pistachio Pesto
- ½ Cup Shelled Roasted Pistachios
- 2 Cups Fresh Mint Leaves
- ½ Cup Olive Oil
Instructions
- Preheat Oven to 425°F. See notes for cooking in a Tagine.
- Chop the Asparagus, Sweet Potatoes, Carrots and Beets into 1 inch chunks.
- Peel Garlic cloves.
- Place all Garlic, Vegetables and garbanzo beans on a sheet pan lined with parchment paper.
- Drizzle everything with 3 Tablespoons Olive Oil and add Cinnamon, Cumin, Cardamom, Cloves, Ginger and Coriander and mix together so that everything is coated.
- Roast in Oven for 20 minutes, then remove and stir. Return to oven for 15 more minutes, until vegetables are tender.
Couscous
- Add Vegetable Stock, Turmeric and salt to saucepan and bring to a boil.
- Add Couscous, Stir, Cover and remove from heat.
- Let it sit for 5 minutes and then remove lid and fluff with a fork.
Pistachio Pesto
- Place Pistachios in food processor and process for about 10 seconds until nuts are coarsely chopped.
- Add Mint Leaves and pulse several times until mint is very roughly chopped.
- Drizzle Olive oil in as food processor is running, for about 10 seconds.
- Add salt to taste. Add salt slowly because the roasted pistachios will most likely be salted. You can always add more salt, but it is hard to fix and overly salted dish! :)
Putting it all together...
- Place Couscous in a bowl and top with Vegetables.
- Add Chopped Dates.
- Top with Dollops of Pistachio Mint Pesto and Garnish with Cilantro and Italian Parsley and pistachios.
- Serve and Enjoy!
Notes
Recipe Notes and Options
- If you choose to cook in a tagine, add 3 additional Tablespoons of olive oil to the vegetables. Then place them in the tagine and add 1 cup of Water.
- If you would like to cook it on the stovetop, make sure you use a diffuser to set between the burner and the stovetop and set the heat to medium low. Bring tagine to a simmer (with the lid on). This make take 15-20 minutes. Once it is simmering, leave the lid on a simmer for about an hour or until the vegetables are tender and the liquid has reduced.
- To cook in the oven, set temperature to 325°F and cook for approximately one hour with the lid on, until vegetables are tender and liquid has reduced. Serve over couscous as directed and enjoy!
- This recipe is so versatile! If you don't care for Brussel Sprouts, leave them out and add more asparagus, etc. Feel free to personalize the veggies to everything that you love! If you choose to cook in a tagine, you may add more root vegetables such as parsnips.
- Just make sure that the size of all veggies is as consistent as possible, so they cook evenly.
- Also, if you are making the sheet pan variation, make sure the vegetables are spread in one even layer on the pan so they roast instead of steam!
- Enjoy! :)
Nutrition
Calories: 862kcal | Carbohydrates: 111g | Protein: 17g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Sodium: 1161mg | Potassium: 1274mg | Fiber: 15g | Sugar: 34g | Vitamin A: 15260IU | Vitamin C: 38mg | Calcium: 183mg | Iron: 5mg