Couscous aux Légumes

Couscous aux Légumes is a vibrant and hearty Moroccan dish, perfect for a gluten-free lunch. Bursting with flavors from fresh vegetables and aromatic spices, this dish is both nourishing and satisfying.

Ingredients

• Couscous (gluten-free) - 150 grams
• Water - 300 ml
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Red onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (canned, drained) - 100 grams
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. In a medium pot, bring 300 ml of water to a boil. Add a pinch of salt and then stir in the couscous. Cover and remove from heat, letting it sit for 5-7 minutes until the water is absorbed.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced carrot, zucchini, and bell pepper to the skillet, along with the ground cumin, ground coriander, paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally until the vegetables are tender.
4. Stir in the drained chickpeas and cook for an additional 3-5 minutes until heated through.
5. Fluff the couscous with a fork and then combine it with the sautéed vegetables in the skillet. Mix well to combine all ingredients.
6. Remove from heat, stir in fresh parsley and lemon juice. Serve warm.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from fresh vegetables.

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