Couscous Beldi

Couscous Beldi is a vibrant Moroccan dish that features fluffy couscous paired with a medley of seasonal vegetables and aromatic spices, creating a wholesome and satisfying lunch. This dairy-free delight is not only rich in flavors but also embodies the essence of Moroccan culinary traditions.

Ingredients

• Couscous - 150 grams
• Water - 250 milliliters
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Chickpeas - 100 grams, cooked
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. In a medium saucepan, bring 250 milliliters of water to a boil. Add a pinch of salt and the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes.
2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the diced carrot, zucchini, and red bell pepper to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender.
4. Stir in the cooked chickpeas, cumin, cinnamon, salt, and black pepper. Cook for an additional 3 minutes, mixing well to combine the flavors.
5. Fluff the couscous with a fork and add it to the skillet with the vegetable mixture. Mix thoroughly and remove from heat.
6. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 56 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber from vegetables and couscous, aiding digestion and promoting satiety.

Tags