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Moroccan Couscous with Roast Vegetables

Savory Moroccan Couscous with Roast Vegetables Delight

This Moroccan Couscous with Roast Vegetables is a delightful blend of flavors perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Oats certified gluten-free
  • 1 cup Cocoa Powder unsweetened
  • 1/2 cup Maple Syrup or honey
  • 1/2 cup Nut Butter almond or peanut butter
Optional Add-ins
  • 1/2 cup Chocolate Chips
  • 1/2 cup Dried Fruit raisins or cranberries
  • 2 tablespoons Chia Seeds

Equipment

  • Mixing Bowl
  • baking sheet
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Mix Dry Ingredients: In a medium mixing bowl, combine the oats and cocoa powder until well blended.
  2. Add Wet Ingredients: Drizzle the maple syrup and add nut butter to the dry mixture and mix well.
  3. Form Cookies: Portion out the dough onto a lined baking sheet and flatten each ball slightly.
  4. Bake: Preheat oven to 350°F and bake for 10-12 minutes until edges are firm.
  5. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 10mgPotassium: 120mgFiber: 2gSugar: 6gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for 2 weeks or freeze for up to 2 months.

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