“Moroccan Vegan Brunch Delight: Couscous Salad with Roasted Vegetables and Chickpeas”

Allergens

N/A

Ingredients

• 1. 1 cup couscous 2. 1 1/2 cups vegetable broth 3. 1 can (15 oz) chickpeas, drained and rinsed 4. 1 small eggplant, cubed 5. 1 medium zucchini, chopped 6. 1 red bell pepper, sliced 7. 1/2 cup dried apricots, halved 8. 1/4 cup fresh cilantro, chopped 9. 1/4 cup parsley, chopped 10. 1/4 cup mint leaves, chopped 11. 3 tablespoons olive oil 12. 1 teaspoon ground cumin 13. 1 teaspoon ground coriander 14. Salt and pepper, to taste

Instructions

1. Bring vegetable broth to a boil in a small saucepan. Stir in couscous, cover, and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
2. Preheat oven to 400°F (200°C).
3. In a large bowl, toss eggplant, zucchini, bell pepper, and chickpeas with olive oil, cumin, coriander, salt, and pepper. Spread vegetables on a baking sheet in a single layer.
4. Roast vegetables for 20 25 minutes or until tender and slightly charred, stirring occasionally.
5. In a large serving bowl, combine roasted vegetables, couscous, apricots, cilantro, parsley, and mint leaves. Toss gently to combine.
6. Serve immediately with a side of fresh fruit or a green salad for a complete vegan brunch experience.

Chef’s Insight

The combination of textures and flavors in this dish is truly captivating, making it the perfect choice for a vegan Moroccan brunch.

Notes

Serve this delicious Moroccan Vegan Brunch Delight with fresh fruit or a green salad for a complete meal.