Couscous di Verdure e Alga

Couscous di Verdure e Alga is a vibrant, vegan Italian dish that combines fluffy couscous with an array of fresh vegetables and the umami flavor of seaweed, creating a delightful seafood-inspired experience. This colorful dish is both nourishing and satisfying, perfect for a light yet fulfilling meal.

Ingredients

• Couscous - 150 grams
• Water - 250 ml
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Carrot - 50 grams, diced
• Cherry tomatoes - 100 grams, halved
• Kale - 50 grams, chopped
• Nori seaweed sheets - 2 sheets, shredded
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, bring 250 ml of water to a boil. Once boiling, add a pinch of salt and 150 grams of couscous. Stir, cover, and remove from heat, letting it sit for 5 minutes.
2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add diced zucchini, red bell pepper, and carrot to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes and chopped kale, and cook for an additional 3-4 minutes until the kale wilts.
5. Fluff the couscous with a fork and add it to the skillet with the vegetables. Mix well to combine.
6. Add the shredded nori seaweed, lemon juice, salt, and black pepper. Stir everything together and heat through for another 2 minutes.
7. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from couscous and vegetables.
• High in fiber which aids in digestion and promotes satiety.

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