Couscous with Vegetables

Couscous with Vegetables is a vibrant and wholesome Moroccan dish bursting with flavors from fresh vegetables and aromatic spices. This colorful meal is both satisfying and quick to prepare, perfect for a delightful vegetarian lunch.

Ingredients

• Couscous - 150 grams
• Water - 200 milliliters
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Chickpeas (canned) - 100 grams, drained and rinsed
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. In a small saucepan, bring 200 ml of water to a boil. Add a pinch of salt and the couscous, stir, then remove from heat and cover for 5 minutes.
2. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the chickpeas, ground cumin, ground cinnamon, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the spices to blend with the vegetables.
5. Fluff the couscous with a fork and add it to the vegetable mixture. Squeeze the juice of one lemon over the top and mix well.
6. Remove from heat, stir in the chopped parsley, and serve warm.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

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

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