Vegetable Couscous

Vegetable Couscous is a vibrant and hearty dish that celebrates the flavors of Morocco, featuring fluffy couscous paired with a medley of seasonal vegetables and aromatic spices. This delightful lunch is not only satisfying but also a wholesome option for those seeking a kosher meal.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 ml
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Chickpeas (canned) - 100 grams, drained and rinsed
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Cinnamon - 1/2 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, sautéing for 2-3 minutes until translucent.
2. Add the diced carrot, zucchini, and red bell pepper to the saucepan, stirring well. Cook for about 5-7 minutes until the vegetables start to soften.
3. Stir in the chickpeas, ground cumin, ground coriander, cinnamon, salt, and black pepper. Cook for an additional 2 minutes, allowing the spices to become fragrant.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Stir in the couscous, cover the pot, and remove it from the heat. Let it sit for 5 minutes.
5. After 5 minutes, fluff the couscous with a fork and mix it with the vegetables. Drizzle with the remaining tablespoon of olive oil.
6. Serve the couscous warm, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

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

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