Spiced Couscous with Vegetable Broth and Roasted Vegetables

Directions

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the cubed potatoes, chopped onions, minced garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon. Toss well to ensure the vegetables are evenly coated with the spices and oil.

Spread the seasoned vegetables on a baking sheet in a single layer.

Roast the vegetables in the preheated oven for approximately 30 minutes, or until they are tender and golden brown. Stir every 10 minutes to ensure even roasting.

While the vegetables are roasting, bring 2 1/2 cups of vegetable broth to a boil in a pot over high heat.

Once boiling, stir in the couscous. Cover the pot, remove it from the heat, and let it stand for 5 minutes.

After 5 minutes, fluff the couscous with a fork to separate the grains.

When the roasted vegetables are done, remove them from the oven. Taste and adjust the seasoning if necessary, adding more salt or pepper to your preference.

Serve the spiced couscous in bowls and top with the roasted vegetables, dividing them evenly among the servings.