Moroccan-Inspired Grilled Beets & Veggie Couscous Bowl
One dangerously delicious bowl of Moroccan-inspired magic. This dish rounds up smoky, rosemary-kissed beets, crisp radishes, and sweet bursts of corn, along with golden-grilled tofu, all set on a bed of lemony couscous. The herb-packed Chermoula delivers a hit of spice and freshness in every bite, elevating each vegetable and tofu cube with bold, zesty, smoky layers that make every mouthful irresistible. This is more than a feast for the eyes — it’s loaded with plant-powered protein, fibre, and vitamins, making it a clean getaway for both your taste buds and your health.
Ingredients
CousCous
- 1⅔ cup couscous
- 2¼ cups low-sodium vegetable broth
- 1 tbsp olive oil
- ½ tsp salt
- 1 tbsp minced parsley leaves
- 1 tbsp minced cilantro leaves
- 2 tsp lemon juice (about ½ lemon)
- 1 tsp lemon zest
- freshly ground black pepper to taste
Grilled veggies
- 3 tbsp balsamic vinegar
- 1 tbsp avocado oil
- 1 tbsp tamari or coconut aminos
- 1½ tsp minced garlic (about 3 cloves)
- 2 tsp minced rosemary leaves
- ¼ tsp Spike all-purpose seasoning or Old Bay seasoning
- freshly ground black pepper to taste
- 3 medium beets peeled and cut into ½-inch chunks (about 2 cups)
- 1 cup radish bulbs quartered (about 10 medium)
- 2 cups diced extra-firm tofu
- 1 large zucchini cut into ½-inch chunks (about 2 cups)
- 1 red bell pepper cut into chunks (about 1 cup)
- 1 small yellow onion cut into thick wedges (about 1 cup)
- ¾ cup corn nibs (about one corn on the cob)
- ½ cup Smoky Rosemary Chermoula Sauce
Instructions
Prepare the Couscous:
- In a medium saucepan on medium-high heat, add 2¼ cups vegetable broth and bring to a boil. Add 1⅔ cups couscous,1 tbsp olive oil, and ½ tsp salt. Stir, cover, and remove from heat. Let sit 5 minutes (makes 6 cups).
- Fluff with a fork, then stir in 1 tbsp each minced parsley and cilantro leaves, 2 tsp lemon juice, 1 tsp lemon zest, and freshly ground black pepper. Mix until well combined and set aside.
- Heat grill (or grill pan) to medium-high (about 350°F).
- In a small bowl, add 3 tbsp balsamic vinegar, 1 tbsp each avocado oil and tamari, 1½ tsp minced garlic, 2 tsp minced rosemary leaves, ¼ tsp Spike seasoning, and freshly ground black pepper.
- In a medium bowl, add about 3 cups chopped beets and about 1 cup quartered radish pieces. Spoon 1½ tbsp of marinade mixture over the beets and radishes. Toss until well coated. Spread mixture on a grilling pan and place on pre-heated grill. Close the grill and roast for 20-30 minutes, stirring at the 10-minute mark.
- While the beets and radish cook, add to a large bowl 2 cups diced extra-firm tofu, and about 1 cup each chopped zucchini, cut red bell pepper, and yellow onion wedges. Pour the remaining marinade over the veggies and toss until well coated. Let marinate until beets and radishes are semi-tender.
- Add the remaining marinated ingredients to the beets and radishes. Stir until well combined, close the grill, and roast for 20-30 minutes, stirring at the 10-minute mark (makes 8 cups).
- Assemble six bowls: Place 1 cup couscous in each bowl and top with 1¼ cups grilled veggies. Garnish each with 2 tbsp corn nibs and drizzle 1½ tbsp Smoky Rosemary Chermoula Sauce over the top.
Breakout Trick
For soy-free, use coconut aminos (soy-free seasoning) instead of tamari.
Zest the lemon before cutting and juicing.
You can easily use the oven instead of the grill, but the vegetables will not have that smoky flavour.
Use frozen corn instead of corn on the cob. Place frozen corn in a small bowl and cover with boiling water. Let sit for 5 minutes, drain, and use. For corn on the cob, cut the corn away from the cob, and use.
Nutrition
Calories: 494kcalCarbohydrates: 61gProtein: 16gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 617mgPotassium: 853mgFiber: 8gSugar: 12gVitamin A: 1601IUVitamin C: 56mgCalcium: 90mgIron: 4mg
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