Kouskous aux Légumes

Kouskous aux Légumes is a vibrant Moroccan dish that celebrates seasonal vegetables while providing a low-carb option. This colorful and aromatic meal is perfect for a light yet satisfying lunch.

Ingredients

• Cauliflower - 300 grams
• Zucchini - 150 grams
• Carrot - 100 grams
• Red bell pepper - 100 grams
• Green beans - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - a handful, chopped

Steps

1. Begin by preparing the cauliflower. Remove the leaves and stem, then cut it into florets. Place the florets in a food processor and pulse until it resembles couscous grains.
2. Wash and chop the zucchini, carrot, red bell pepper, and green beans into bite-sized pieces.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped vegetables (zucchini, carrot, red bell pepper, and green beans) to the skillet. Sprinkle with cumin, coriander, paprika, salt, and black pepper. Stir well and cook for about 10-12 minutes until the vegetables are tender.
5. While the vegetables are cooking, steam the cauliflower couscous for about 5 minutes or until tender.
6. Once the vegetables are cooked, add the steamed cauliflower couscous to the skillet and mix well to combine. Cook for an additional 2-3 minutes to heat through.
7. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in dietary fiber, which promotes digestive health.

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