Couscous di Verdure e Legumi

Couscous di Verdure e Legumi is a vibrant, plant-based dish that combines fluffy couscous with a medley of fresh vegetables and hearty legumes, offering a delightful taste of Italian cuisine. This vegan dish is not only colorful but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 ml
• Cherry tomatoes - 100 grams, halved
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Chickpeas - 100 grams, cooked
• Green peas - 50 grams, frozen
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a saucepan, bring the vegetable broth to a boil.
2. Once boiling, add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes to absorb the broth.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the diced zucchini, bell pepper, and carrot to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
5. Stir in the cherry tomatoes, chickpeas, and green peas. Cook for an additional 3-5 minutes until everything is heated through.
6. Fluff the couscous with a fork and add it to the skillet with the vegetable mixture.
7. Season with salt, black pepper, and lemon juice. Toss gently to combine all ingredients.
8. Remove from heat and stir in the chopped fresh basil just before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from legumes, supporting muscle health.
• High in fiber, which promotes digestive health and keeps you feeling full.

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