The Best Vegetable Couscous Recipe

Introduction

Ingredients

• 1 cup of couscous
• 1 1/2 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 red onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 can of chickpeas, drained and rinsed
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/4 teaspoon of cayenne pepper
• Salt and pepper to taste
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh cilantro
• 1 lemon, juiced

Instructions

1. In a medium-sized pot, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let sit for 5-7 minutes, until the couscous has absorbed all of the liquid.
2. While the couscous is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the red and yellow bell peppers, zucchini, and yellow squash to the skillet. Sauté for 5-7 minutes, until the vegetables are tender.
4. Add the chickpeas, cumin, coriander, cayenne pepper, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, until the chickpeas are heated through.
5. Fluff the couscous with a fork and add it to the skillet with the vegetables. Stir to combine and cook for an additional 2-3 minutes, until everything is heated through.
6. Remove from heat and stir in the parsley, cilantro, and lemon juice. Taste and adjust seasonings as necessary.
7. Serve hot and enjoy!

Nutrition

• Calories: 280
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 52g
• Dietary Fiber: 10g
• Sugar: 7g
• Protein: 10g

Conclusion