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Moroccan Couscous with Roast Vegetables

Savory Moroccan Couscous with Roast Vegetables to Impress

Delight in this Moroccan Couscous with Roast Vegetables, a simple yet impressive dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups rolled oats Use quick oats for a finer bite.
  • 1 cup peanut butter Can be swapped with almond butter for a nut-free option.
  • 1/2 cup honey Alternatively, use maple syrup or agave syrup for a vegan version.
  • 1 cup dark chocolate chips Can substitute with milk chocolate or dried fruit.

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 mixing bowl, combine oats, peanut butter, and honey. Stir until a cohesive dough forms.
  3. Fold in dark chocolate chips until evenly distributed throughout the dough.
  4. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake in the preheated oven for 10-12 minutes until lightly golden.
  6. Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack.
  7. Store in an airtight container at room temperature or serve immediately.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 40mgPotassium: 130mgFiber: 2gSugar: 8gCalcium: 2mgIron: 6mg

Notes

For gluten-free cookies, ensure oats are certified gluten-free. Store cookies for up to a week in an airtight container.

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