Couscous de Légumes

Couscous de Légumes is a vibrant and nourishing dish that brings together fluffy couscous and a medley of seasonal vegetables, infused with aromatic herbs and spices. Perfect for a light lunch, this vegetarian dish is both satisfying and packed with flavor.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 ml
• Zucchini - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1 small, diced
• Cherry tomatoes - 100 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the liquid is absorbed.
3. Meanwhile, heat olive oil in a large skillet over medium heat.
4. Add the diced red onion and garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
5. Add the diced carrot and bell pepper, and cook for another 5 minutes until softened.
6. Stir in the diced zucchini and halved cherry tomatoes, and cook for an additional 5 minutes until the vegetables are tender.
7. Sprinkle the ground cumin, ground coriander, salt, and black pepper over the vegetables, mixing well to combine.
8. Fluff the couscous with a fork and then add it to the skillet, mixing everything together well.
9. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

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

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