A few months ago I ran across a Moroccan spice mix called rasel hanout and decided to order it based on fantastic reviews on Amazon. The spice mix apparently has over 35 ingredients! I finally opened it up to make Moroccan spiced roasted vegetables to go over whole wheat cous cous and WOW. I used a mixture of carrots, parsnips, sweet potatoes, eggplant, cauliflower, and red onions, and threw in some chick peas. Topped with feta cheese, toasted sliced almonds, raisins, and fresh mint, the dish turned out amazing!
Moroccan Spiced Roasted Vegetables
1 small yam
3 baby eggplants
1 medium red onion
2 tablespoons olive oil
1 can chick peas drained and rinsed
1 tablespoon rasel hanout
1-2 more tablespoons olive oil
1/2 cup fresh mint sliced
- Heat oven to 400 degrees.
- Cut all the vegetables into pieces all about the same size for even cooking.
- Toss with 2 tablespoons of olive oil on a cookie sheet or roasting pan and roast for 20 minutes.
- Pull them out, add the chick peas, rasel hanout, more oil, and mint, sprinkle liberally with salt, and toss.
- Put them back in the oven and continue to cook for another 10 minutes or so.
1 teaspoon oil
1 small onion thinly sliced
1 cup + a tiny bit more water
Pinch rasel hanout
1 cup cous cous (I used whole wheat)
- Heat oil in a small sauce pan.
- Add onion and cook until browned.
- Add water, rasel hanout, and salt, and bring to a boil.
- Add the cous cous, stir, turn off the heat, and cover for 5 minutes.
- Fluff with a spoon.
Moroccan spiced roasted vegetables
3 ounces feta cheese cut into little squares (I used the light kind from Trader Joe’s, so good!)
1/4 cup toasted sliced almonds (toast them special for this even if they have already been toasted before , it makes a difference!)
A few raisins
Mint for garnish
- Put the cous cous in a bowl or plate.
- Top with the roasted vegetables.
- Garnish with the feta cheese, toasted almonds, a few raisins, and mint. Delicious!