North South East West Couscous
Embark on a flavorful journey with "North South East West Couscous," a vibrant and globally inspired dish that brings together a medley of textures and tastes from around the world. This quick and wholesome recipe features tender couscous infused with warm spices like cumin and turmeric, paired with sautéed vegetables, protein-packed chickpeas, and bursts of sweetness from dried apricots. Toasted almonds add a satisfying crunch, while fresh parsley and cilantro bring an herbal brightness. Finished with a zesty touch of lemon juice and zest, this colorful dish is perfect as a hearty vegetarian main or a stunning side. Ready in just 35 minutes, it's a versatile, crowd-pleasing option that's both nourishing and delightfully complex. Perfect for meal prep, gatherings, or a quick weeknight dinner, "North South East West Couscous" will transport your taste buds with every bite!
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Recipe Information
Ingredients
- 1.5 cups couscous
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 0.5 teaspoons ground turmeric
- 1 medium red onion, finely chopped
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup chickpeas, rinsed and drained
- 0.5 cup dried apricots, chopped
- 0.5 cup almonds, toasted and chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
In a medium saucepan, heat the vegetable broth until it comes to a gentle boil.
Place the couscous in a large, heatproof bowl. Pour the hot vegetable broth over the couscous, cover tightly with a lid or plate, and let it sit for 5-7 minutes until the liquid is absorbed.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cumin and turmeric, stirring for 20-30 seconds until fragrant.
Add the chopped red onion, bell pepper, and zucchini to the skillet. Sauté for 5 minutes until the vegetables are slightly softened but still retain a bite.
Stir in the chickpeas, dried apricots, salt, and black pepper. Cook for an additional 2-3 minutes to heat through.
Fluff the couscous with a fork and drizzle it with the remaining 1 tablespoon of olive oil. Gently mix in the cooked vegetable and chickpea mixture until evenly combined.
Fold in the toasted almonds, chopped parsley, and cilantro for a burst of flavor and texture.
Finish the dish with freshly squeezed lemon juice and a sprinkle of lemon zest for brightness.
Serve warm or at room temperature. Enjoy as a standalone dish or pair with your favorite protein for a complete meal.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1063 mg | 23% | |
*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.
