Lightly Spiced Vegetable Couscous
Elevate your weeknight dinner game with this Lightly Spiced Vegetable Couscous, a vibrant and wholesome dish packed with fresh, colorful produce and fragrant spices. Fluffy couscous is infused with the richness of vegetable broth and tossed with a medley of sautéed vegetables, including zucchini, red bell pepper, and cherry tomatoes. Aromatic seasonings like cumin, coriander, and paprika lend a warm, earthy depth, perfectly balanced by a splash of zesty lemon juice and a sprinkle of fresh parsley. Ready in just 30 minutes, this quick and nutritious recipe is perfect as a light vegetarian main course or a flavorful side dish. Bursting with textures and bold Mediterranean-inspired flavors, it’s a simple yet satisfying option for busy days.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 1 medium carrot
- 1 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the vegetable broth in a medium pot until it comes to a boil.
Place the couscous in a large, heatproof bowl and pour the hot vegetable broth over it. Cover the bowl with a plate or lid and let it sit for 5 minutes.
While the couscous is resting, prepare the vegetables. Finely dice the onion, mince the garlic, and chop the carrot, zucchini, red bell pepper, and cherry tomatoes into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until translucent.
Add the minced garlic, carrot, zucchini, and red bell pepper to the skillet. Cook for 5–7 minutes until the vegetables start to soften.
Stir in the ground cumin, ground coriander, paprika, salt, and black pepper. Cook for 1–2 minutes until the spices are fragrant.
Add the cherry tomatoes and cook for an additional 2 minutes, just until the tomatoes begin to soften but still hold their shape.
Fluff the couscous with a fork and add it to the skillet with the cooked vegetables. Gently mix to combine everything evenly.
Stir in the freshly chopped parsley and lemon juice. Adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2244 mg | 48% | |
*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.
