Couscous aux Légumes Secs

Couscous aux Légumes Secs is a vibrant Moroccan dish featuring fluffy couscous paired with a medley of seasonal vegetables and aromatic spices. This vegetarian delight is hearty, flavorful, and perfect for a comforting meal.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 400 ml
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Chickpeas - 100 grams, cooked or canned
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the diced carrot, zucchini, and red bell pepper to the saucepan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the cooked chickpeas, cumin, cinnamon, paprika, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a gentle boil. Once boiling, remove from heat and add the couscous.
5. Cover the saucepan and let it sit for 5 minutes to allow the couscous to absorb the liquid.
6. Fluff the couscous with a fork and mix it with the vegetables. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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