Cuscús de Verduras

Cuscús de Verduras is a vibrant Spanish dish featuring fluffy couscous paired with a medley of seasonal vegetables, infused with aromatic spices. This hearty vegetarian meal is perfect for a wholesome lunch that bursts with flavor and color.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 milliliters
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Carrot - 1 medium, diced
• Frozen peas - 100 grams
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - a handful, chopped

Steps

1. In a saucepan, bring the vegetable broth to a boil.
2. Add the couscous to the boiling broth, stir, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until fragrant and the onion becomes translucent.
4. Add the diced red bell pepper, zucchini, carrot, and cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender.
5. Stir in the frozen peas, cumin, paprika, salt, and black pepper. Cook for an additional 3 minutes until the peas are heated through.
6. Fluff the couscous with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine all the ingredients.
7. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

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

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