Cuscus Bil Khodar Vegetable Couscous
Experience a burst of North African flavor with Cuscus Bil Khodar, a vibrant and hearty vegetable couscous recipe that's as nourishing as it is delicious. This colorful dish features tender couscous paired with a medley of sautéed vegetables—carrots, zucchini, red bell pepper—and protein-packed chickpeas, all simmered in a fragrant blend of warming spices like cumin, coriander, turmeric, and cinnamon. A touch of tomato paste adds richness, while optional additions like raisins and slivered almonds provide delightful bursts of sweetness and crunch. Ready in just 50 minutes, this plant-based dish is perfect for a satisfying weeknight dinner or a festive feast. Serve it warm with a fresh parsley garnish for an authentic and wholesome taste of North Africa. Whether you're vegan, vegetarian, or just looking for a flavorful side, this easy vegetable couscous recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups couscous
- 2 cups hot water or vegetable broth
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, peeled and diced carrots
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 15-ounce can, drained and rinsed chickpeas
- 2 medium, chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups water or vegetable broth
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 0.25 cups (optional, for sweetness) raisins
- 0.25 cups (optional, for garnish) slivered almonds
Instructions
Place the couscous in a heatproof bowl. Add 2 cups of hot water or vegetable broth, cover with a lid or plate, and let it sit for 5 minutes. Afterward, fluff the couscous with a fork and set aside.
In a large, deep skillet or pot, heat olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chickpeas, chopped tomatoes, and tomato paste, mixing well to combine.
Add the spices (cumin, coriander, turmeric, cinnamon, and paprika), salt, and black pepper. Stir to coat the vegetables evenly in the spices.
Pour in 2 cups of water or vegetable broth. Bring the mixture to a simmer, reduce the heat to low, and cover the pot with a lid. Cook for about 15-20 minutes, or until the vegetables are tender and the flavors meld together.
If using raisins, stir them in during the last 5 minutes of cooking for a touch of sweetness.
Remove the pot from heat and adjust seasoning with more salt and pepper if needed.
To serve, plate the couscous and spoon the cooked vegetables and broth over the top.
Garnish with fresh parsley and slivered almonds, if desired. Enjoy warm.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6890 mg | 300% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 92.2 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4672 mg | 99% | |
*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.
