Dairy-Free Couscous with Vegetables
Bright, nourishing, and completely dairy-free, this couscous with vegetables recipe is a delightful medley of flavors and textures that’s perfect for any meal. Featuring fluffy couscous infused with savory vegetable broth, sautéed colorful veggies like zucchini, bell peppers, and carrots, and protein-packed chickpeas, this wholesome dish is as satisfying as it is nutritious. Fresh parsley, zesty lemon juice, and a hint of garlic add a burst of freshness, while being completely plant-based makes it ideal for vegans and those with dairy sensitivities. Ready in just 30 minutes, this vibrant recipe is versatile enough to serve as a light main course, a hearty side dish, or even a healthy lunch option. Perfect for meal prep or a quick weeknight dinner, it’s a simple yet flavorful way to enjoy a wholesome, dairy-free lifestyle.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1 medium, grated carrot
- 2 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 1 cup, drained and rinsed canned chickpeas
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, bring the vegetable broth to a boil.
Remove the saucepan from the heat, add the couscous, cover, and let it sit for 5 minutes, or until the liquid is absorbed.
Fluff the couscous with a fork to separate the grains and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the red bell pepper, zucchini, and grated carrot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cherry tomatoes and chickpeas, cooking for another 2 minutes to heat them through.
Add the cooked couscous to the skillet, combining with the vegetables. Mix until well integrated.
Stir in the fresh parsley, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 42.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2628 mg | 56% | |
*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.
