Couscous with Vegetables

This flavorful Couscous with Vegetables combines fluffy couscous with a medley of colorful vegetables, making it a hearty and nutritious dish. Perfect as a main course, it offers a delightful blend of textures and tastes that will satisfy your appetite.

Ingredients

• Couscous - 1 cup
• Water - 1 1/4 cups
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1/2 medium, chopped
• Garlic - 2 cloves, minced
• Cherry tomatoes - 1 cup, halved
• Fresh parsley - 1/4 cup, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a medium saucepan, bring 1 1/4 cups of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil.
2. Once boiling, remove from heat and stir in 1 cup of couscous. Cover and let sit for 5 minutes until the couscous absorbs the water.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and minced garlic, sauté for 2-3 minutes until translucent.
4. Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.
6. Fluff the couscous with a fork and add it to the skillet with the sautéed vegetables. Toss everything together gently.
7. Remove from heat and stir in the chopped parsley and lemon juice. Season with black pepper to taste.
8. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• Packed with vitamins and antioxidants from the variety of vegetables.

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