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Moroccan Couscous with Roast Vegetables

Savory Moroccan Couscous with Roast Vegetables

This Moroccan Couscous with Roast Vegetables is a colorful, delicious dish perfect for vibrant meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Peanut Butter smooth or crunchy
  • 1 cup Oats quick oats preferred
  • ½ cup Sweetener honey or maple syrup
  • 1 medium Egg or flax egg
  • 1 teaspoon Baking Soda
Optional Add-ins
  • 1 cup Chocolate Chips semi-sweet or dark
  • 1 cup Nuts e.g., walnuts or almonds
  • 1 cup Dried Fruit e.g., cranberries or raisins

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, combine peanut butter, oats, sweetener, and egg until well incorporated.
  3. Fold in optional add-ins like chocolate chips or nuts until evenly distributed.
  4. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 10-12 minutes, until edges are golden brown and centers are slightly soft.
  6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Freeze for longer storage.

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