Gluten-Free Vegetable Couscous
Transform your weeknight dinners with this vibrant Gluten-Free Vegetable Couscous recipe, a wholesome alternative packed with nutrient-rich ingredients and bold Mediterranean flavors. Made with gluten-free couscous crafted from corn or other gluten-free grains, this dish is infused with aromatic spices like cumin and paprika, complemented by a colorful medley of fresh vegetables including zucchini, bell peppers, and cherry tomatoes. A splash of lemon juice and a sprinkle of fresh parsley tie the flavors together, ensuring each bite bursts with brightness. Whether served warm or at room temperature, this quick-to-prepare side dish or light main course is perfect for those seeking gluten-free meal options that don't compromise on taste or texture. Ready in just 35 minutes, it’s ideal for busy lifestyles and sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free couscous (made from corn or other gluten-free grains)
- 1.5 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Bell pepper (any color), diced
- 1 cup Cherry tomatoes, halved
- 0.5 medium Red onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Lemon juice
Instructions
In a medium saucepan, bring the water or vegetable broth to a boil.
Remove the saucepan from heat, stir in the gluten-free couscous, cover, and let it sit for 5 minutes until the liquid is absorbed.
Fluff the couscous with a fork and set aside.
In a large skillet, heat olive oil over medium heat.
Add the diced carrot and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Add the zucchini, bell pepper, and red onion to the skillet. Cook for another 5-6 minutes until the vegetables are tender but still crisp.
Stir in the minced garlic, ground cumin, ground paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Turn off the heat and gently mix in the halved cherry tomatoes and the cooked couscous.
Sprinkle the chopped parsley and drizzle the lemon juice over the couscous mixture. Stir to combine evenly.
Taste and adjust seasoning if necessary. Serve warm or at room temperature.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 20.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1810 mg | 39% | |
*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.
