Couscous di Verdure e Fagioli

Couscous di Verdure e Fagioli is a vibrant, vegan dish that brings together the flavors of fresh vegetables and protein-rich beans, all enveloped in fluffy couscous. This delightful meal is not only hearty but also packed with nutrients, making it a perfect choice for a wholesome lunch or dinner.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 ml
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Carrot - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Canned chickpeas - 100 grams, rinsed and drained
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Paprika - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. In a saucepan, bring the vegetable broth to a boil.
2. Add the couscous to the boiling broth, stir, cover, and remove from heat. Let it sit for 5 minutes.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
4. Add the diced zucchini, red bell pepper, and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
5. Stir in the chickpeas, paprika, red pepper flakes, salt, and black pepper. Cook for another 3-4 minutes, mixing well.
6. Fluff the couscous with a fork and add it to the vegetable mixture. Stir to combine.
7. Remove from heat, add lemon juice and fresh parsley, and stir gently.
8. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 56 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in dietary fiber, promoting digestive health.

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