Moroccan cuisine is a splendid fusion of flavours, colours, and textures, and this dish of Moroccan Couscous with Feta, Cherry Tomatoes, Char-Grilled Capsicums, and Roast Zucchini is a testament to that. It’s a dish that sings with the freshness of the Mediterranean, the warmth of North African spices, and the rustic charm of simple, wholesome ingredients coming together to create something greater than the sum of its parts.
The base of the dish is couscous, a staple grain in Moroccan cuisine. It’s prepared by steaming until it becomes fluffy and light, creating the perfect foundation for the medley of vegetables and cheese that will top it. The couscous is seasoned with a mix of spices including cumin, paprika, cinnamon, and ginger, each adding its own distinctive flavour and warmth to the dish.
Roasted capsicums, or bell peppers, add a sweet and smoky depth. They are charred to perfection, their skins blistered and blackened, which imparts a rustic and earthy flavour. The capsicums are then peeled and cut into strips, revealing tender, juicy flesh that melts in your mouth.
Cherry tomatoes, roasted until they are just bursting, contribute a juicy sweetness and a pop of colour. Their rich, concentrated flavour complements the smokiness of the capsicums and the creaminess of the feta cheese.
The zucchini is sliced into half-moons and roasted until golden and tender. It brings a subtle sweetness and a satisfying bite to the dish, balancing the bold flavours of the spices and the tanginess of the tomatoes.
Crumbling over the top is feta cheese, a Greek cheese that is loved for its salty tang and creamy texture. It adds a richness to the dish and balances the sweetness of the roasted vegetables. The feta is gently mixed in, allowing it to slightly melt and mingle with the warm couscous and vegetables.
To finish, the dish is garnished with fresh herbs like parsley and coriander, adding a burst of freshness and colour. A squeeze of lemon juice brightens the entire dish, cutting through the richness and bringing all the flavours together in harmony.
This Moroccan Couscous with Feta, Cherry Tomatoes, Roast Capsicums and Zucchini is more than just a meal; it’s a journey through a landscape of flavour. It’s a dish that invites you to explore with every forkful, to discover the subtle play of spices, the harmony of textures, and the joy of ingredients that are both humble and extraordinary. It’s a celebration, a feast for the senses, and a warm welcome into the heart of Moroccan hospitality.
Ingredients:
- 200g couscous
- 200g cherry tomatoes, halved
- 150g feta cheese, crumbled
- 2 red capsicums, quartered
- 2 zucchinis, sliced into half-moons
- 3 tbsp olive oil
- 400ml hot vegetable stock
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander, chopped
- 1 lemon, zest and juice
- Salt and pepper to taste
Instructions:
Prepare the couscous: Place the couscous in a large bowl. Pour the hot vegetable stock over it, cover with a lid or a clean kitchen towel, and let it sit for about 10 minutes until all the liquid is absorbed. Fluff with a fork.
Roast the vegetables: Preheat your oven to 200°C (392°F). Toss the capsicums and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they are charred and tender.
Cook the aromatics: While the vegetables are roasting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and garlic, and sauté until soft and translucent. Stir in the cumin, paprika, cinnamon, and ginger, and cook for another minute until fragrant.
Combine: Add the roasted capsicums and zucchini to the pan with the onions and garlic. Stir in the halved cherry tomatoes and cook for another 2-3 minutes.
Assemble the dish: Mix the vegetable mixture with the fluffed couscous. Add the lemon zest and juice, fresh parsley, and coriander. Gently fold in the crumbled feta cheese.
Season and serve: Taste and adjust the seasoning with salt and pepper. Serve warm or at room temperature, garnished with diced fetta a slice of lemon if desired.
Enjoy your Moroccan feast!
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