High Protein Vegetable Couscous
Elevate your meal prep with this flavorful High Protein Vegetable Couscous recipe, perfect for a healthy and satisfying lunch or dinner. Packed with protein-rich chickpeas and edamame, this dish uses whole wheat couscous for added fiber while vibrant vegetables like zucchini, red bell pepper, and red onion infuse every bite with freshness and color. Aromatic spices such as cumin and paprika enhance the savory flavors, while a zesty squeeze of lemon juice adds a bright, tangy finish. Ready in just 30 minutes, this one-pan recipe is a breeze to prepare and can be served warm or at room temperature, making it an ideal option for any occasion. Garnished with fresh parsley, this wholesome, plant-based couscous is as nutritious as it is delicious—a meal truly designed for nourishing your body and delighting your palate.
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Recipe Information
Ingredients
- 1 cup whole wheat couscous
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1 cup edamame (shelled, cooked)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (diced)
- 1 small red onion (finely chopped)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 large lemon (juiced)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the red bell pepper and zucchini, and sauté for 5-6 minutes until the vegetables are tender.
Add the ground cumin, paprika, salt, and black pepper to the skillet, stirring to coat the vegetables evenly.
In a small saucepan, bring 1 cup of vegetable broth and 1 tablespoon of olive oil to a boil.
Remove the saucepan from heat and immediately pour the couscous into the hot broth. Cover and let it sit for 5 minutes.
Fluff the couscous with a fork and add it to the skillet with the cooked vegetables.
Gently fold in the chickpeas and edamame, allowing them to warm through for 2-3 minutes.
Remove the skillet from heat and drizzle the mixture with fresh lemon juice.
Top with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 34.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3232 mg | 69% | |
*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.
