Couscous with Seven Vegetables

Couscous with Seven Vegetables is a vibrant and hearty Moroccan dish that showcases a medley of colorful vegetables, creating a delightful and nutritious meal. This vegan dish is aromatic and satisfying, perfect for a cozy lunch.

Ingredients

• Couscous - 150 grams
• Water - 300 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Eggplant - 1 small, diced
• Pumpkin - 100 grams, diced
• Chickpeas - 100 grams, cooked
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• 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 diced onion and garlic, sauté until translucent.
2. Add the diced carrot, zucchini, bell pepper, eggplant, and pumpkin to the pan. Sauté for about 5-7 minutes until the vegetables begin to soften.
3. Stir in the cumin, coriander, paprika, salt, and black pepper, and cook for another 2 minutes until fragrant.
4. Add the cooked chickpeas and pour in the water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes, covered.
5. While the vegetables are simmering, prepare the couscous. In a separate bowl, combine the couscous with the remaining tablespoon of olive oil and a pinch of salt. Pour the boiling vegetable mixture over the couscous, stir, and cover. Let it sit for 5 minutes.
6. After 5 minutes, fluff the couscous with a fork. Serve the couscous topped with the vegetable mixture and garnish with fresh parsley.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 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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