Vegetables are seasoned Moroccan-style, roasted to tender perfection, and served over a bed of couscous. The perfect vegan dinner!
FULL RECIPE 👉
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INGREDIENTS:
🔹 Extra virgin olive oil (I used Early Harvest Greek EVOO)
🔹 1 small eggplant, cut into 1-inch chunks
🔹 Kosher salt
🔹 1 large onion, cut into 1-inch chunks
🔹 1 zucchini, cut into large 1-inch chunks
🔹 1 yellow squash, cut into large 1-inch chunks
🔹 1 sweet red pepper, cored and cut into chunks
🔹 2 to 3 carrots, peeled and cut into large chunks
🔹 3 garlic cloves, minced
🔹 1 (15- ounce) can chickpeas, drained and rinsed
🔹 2 ½ teaspoons ras el hanout, divided
🔹 1 teaspoon red pepper flakes or Aleppo pepper
🔹 ¾ teaspoon ground cinnamon
🔹 Black pepper
🔹 Extra virgin olive oil
🔹 1 (28- ounce) can San Marzano tomatoes with their juices
🔹 1 cup water or vegetable broth
🔹 1- inch fresh ginger, grated
🔹 ½ cup dried apricot, chopped
🔹 ½ cup slivered almonds
🔹 ½ cup cilantro or parsley, to finish
For The Couscous:
🔹 2 cups couscous
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