Couscous aux sept légumes

Couscous aux sept légumes is a vibrant and aromatic Moroccan dish, featuring fluffy couscous paired with a medley of seven tender vegetables, making it a wholesome vegetarian delight. This midnight meal is not only comforting but also packed with nutrients and flavors.

Ingredients

• Couscous - 150 grams
• Water - 250 milliliters
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Bell pepper - 1 small, diced
• Tomato - 1 medium, chopped
• Onion - 1 small, chopped
• Chickpeas - 100 grams, cooked
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced carrot, zucchini, eggplant, and bell pepper to the saucepan. Cook for about 5-7 minutes until they begin to soften.
3. Stir in the chopped tomato, cooked chickpeas, ground cumin, ground coriander, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
4. In a separate pot, bring 250 milliliters of water to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes to absorb the water.
5. Fluff the couscous with a fork, then drizzle with the remaining tablespoon of olive oil and mix well.
6. Serve the vegetable mixture over the couscous, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 7 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, aiding in digestion.
• Packed with vitamins and antioxidants from a variety of vegetables.

Tags