Couscous with Colorful Vegetables
Transform your mealtime with this vibrant and wholesome *Couscous with Colorful Vegetables*. Packed with fluffy couscous infused with vegetable broth and a rainbow of sautéed veggies—like bell peppers, zucchini, red onion, and cherry tomatoes—this quick and easy dish bursts with flavor and freshness. Aromatic spices like cumin and paprika, combined with a zesty squeeze of lemon and a sprinkle of fresh parsley, elevate the dish with bold, Mediterranean-inspired notes. Ready in just 30 minutes, this recipe is perfect for a light lunch, a side dish, or a vegetarian main course that will delight your senses and brighten your table. Serve it warm or at room temperature for a versatile, nutrient-packed meal everyone will love!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced zucchini
- 1 small, diced red onion
- 1 cup, halved cherry tomatoes
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 medium, juiced lemon
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper, yellow bell pepper, zucchini, and red onion. Sauté for 5-6 minutes until the vegetables are tender but still colorful.
Add the minced garlic, ground cumin, and paprika to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the cherry tomatoes to the skillet and cook for another 2 minutes. Season with salt and black pepper.
In a large mixing bowl, combine the cooked couscous with the sautéed vegetables. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Toss gently to combine.
Garnish with fresh parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
