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Moroccan Couscous with Roast Vegetables

Flavorful Moroccan Couscous with Roast Vegetables Delight

A delightful Moroccan Couscous with Roast Vegetables recipe that is perfect for dinner.
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Prep Time 10 minutes
Chilling Time 45 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Dinner
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Peanut Butter Substitute with almond or sunflower seed butter for allergies.
  • 1/2 cup Honey or Maple Syrup Agave syrup works well for vegan.
  • 1/3 cup Cocoa Powder Choose unsweetened for better sweetness control.
  • 2 cups Rolled Oats Use gluten-free oats if needed.
  • 1 teaspoon Vanilla Extract Feel free to skip for a streamlined taste.
  • 1 pinch Salt

Equipment

  • medium saucepan
  • Spatula
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine the peanut butter and honey over low heat. Stir continuously for about 2-3 minutes until fully merged and smooth.
  2. Stir in the cocoa powder and mix for another 1-2 minutes until fully incorporated.
  3. Remove from heat and add the rolled oats and vanilla extract. Mix thoroughly for about 1-2 minutes.
  4. Allow the mixture to cool for about 5 minutes, then scoop portions onto a lined baking sheet.
  5. Chill in the refrigerator for about 30-45 minutes or until firm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 70mgPotassium: 150mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container in the fridge for up to one week. For longer storage, freeze in a freezer-safe bag for up to 3 months.

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