Couscous aux Sept Légumes

Couscous aux Sept Légumes is a vibrant Moroccan dish that features fluffy couscous paired with a colorful medley of seven seasonal vegetables, seasoned with aromatic spices. This vegan delight is not only satisfying but also rich in flavors and nutrients, making it a perfect lunch option.

Ingredients

• Couscous - 150 grams
• Water - 300 ml
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Eggplant - 1 small, diced
• Tomato - 1 medium, diced
• Chickpeas - 100 grams, cooked
• 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
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, bring 300 ml of water to a boil and stir in a pinch of salt.
2. Remove from heat, add 150 grams of couscous, cover, and let it sit for 5 minutes to absorb the water.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 1 small chopped onion until translucent.
4. Add 2 minced garlic cloves and cook for an additional minute until fragrant.
5. Stir in the diced carrot, zucchini, bell pepper, eggplant, and tomato, cooking for about 10 minutes until the vegetables are tender.
6. Add 100 grams of cooked chickpeas, 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, and 1 teaspoon of paprika, stirring to combine. Season with salt and pepper to taste.
7. Fluff the couscous with a fork and then combine it with the vegetable mixture in the skillet, mixing well.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

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

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