Description
A quick and healthy vegetable couscous dish packed with fresh flavors and nutrients.
Ingredients
Scale
- 1 cup couscous
- 1 ½ cups vegetable broth
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, zucchini, carrot, and bell pepper. Sauté for 5-7 minutes until vegetables soften.
- Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
- Bring vegetable broth to a boil in a separate pot.
- Place couscous in a large bowl and pour the boiling broth over it. Cover and let sit for 5 minutes.
- Fluff the couscous with a fork and mix it with the sautéed vegetables.
- Garnish with fresh parsley and serve warm.
Notes
- Use quinoa instead of couscous for a gluten-free option.
- Add chickpeas or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetable couscous, healthy couscous, easy couscous recipe, Mediterranean dish