Spiced couscous with roasted tomatoes vegan

Name: Spiced couscous with roasted tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: world
Ingredients: 250 gram couscous; 6 vines of cherry tomatoes; about 3 carrots; 1 zucchini; handful of dried apricots; 2 apples; dash of orange juice; 1 red onion; 5 garlic cloves; 1 teaspoon ground cloves; 1.5 tablespoons ground ginger; 1.5 tablespoons ground cinnamon; olive oil; pepper and salt to taste; handful almonds

This spiced couscous with roasted tomatoes, vegetables and nuts is even vegan. The tomatoes give this dish the flavor and juiciness it needs.

40 minutes

6 persons

Main course

Spiced couscous with roasted tomatoes ingredients

Recipe spiced couscous with roasted tomatoes

Made by Véronique

Published at 2020-08-20, this recipe is for 6 persons and takes 40 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

20 minutes

Time cooking

20 minutes

Total time

40 minutes

Preparation – 20 minutes

Rinse the carrots, peel them and then cut them into thin slices. Rinse the zucchini, remove the ends and cut the zucchini into not too large pieces.

Peel the red onion and garlic cloves and finely chop the red onion and 3 garlic cloves. Cut the remaining 2 garlic cloves in half. Coarsely chop the almonds and set aside. Peel, core and cut the apples into small cubes.

Coarsely chop the dried apricots and mix with the apple cubes and a good splash of orange juice and set aside.

Preheat the oven to 200 degrees celsius or 390 degrees fahrenheit.

Rinse the cherry tomatoes and place them on a baking tray. Place the halved garlic cloves in between and sprinkle the tomatoes with olive oil, pepper and salt.

Finishing the spiced couscous with roasted tomatoes – 20 minutes

Place the couscous in a medium bowl and stir in pepper, salt and the ground cloves, cinnamon and ginger. Stir in a dash of olive oil and then pour a layer of boiling water on top. Continue until the couscous is just covered and cover the bowl with cling film so the couscous can 'steam' until done.

Stir the couscous every now and then so it won't stick together. Meanwhile, heat a dash of olive oil in a large skillet and sauté the finely chopped red onion and garlic for a few minutes.

Add the carrot and zucchini and cook for a few more minutes. Stir the couscous and add it to the skillet. Add the apple and apricot along with the orange juice and stir well. Meanwhile roast the tomatoes in the oven for a few minutes. Don't over-roast them, or they will disintegrate too much.

Season the couscous with salt and pepper and maybe some more spices and serve with chopped nuts and the roasted tomatoes. Also delicious with merguez sausages, enjoy!