Not So Spontaneous Couscous
Elevate your dinner table with "Not So Spontaneous Couscous," a vibrant and wholesome dish that combines fluffy, golden couscous with sautéed vegetables, warm spices, and nutty, zesty accents. Toasted to perfection before soaking in rich vegetable broth, the couscous serves as a flavorful base for a colorful medley of carrots, zucchini, and raisins, all delicately seasoned with cumin, coriander, and turmeric. Finished with toasted almonds, fresh parsley, and a bright splash of lemon juice, this dish is perfect as a side or a light main course. Ready in just 35 minutes, it’s not quite impromptu, but it’s definitely worth the planning! Perfect for vegetarians and easy to customize, it’s your go-to recipe for a healthy, aromatic weeknight meal with a touch of Middle Eastern flair.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups raisins
- 0.25 cups, toasted slivered almonds
- 0.25 cups, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2-3 minutes, stirring frequently, until lightly golden. Transfer the couscous to a bowl and set aside.
In the same saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the toasted couscous, cover the pot, and let it sit for about 5 minutes to absorb the liquid.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Then, stir in the diced carrot and zucchini and sauté for 5-7 minutes, until the vegetables are tender but still slightly crisp.
Sprinkle the cumin, coriander, turmeric powder, salt, and black pepper over the vegetables. Stir well to evenly coat the vegetables in the spices.
Add the raisins to the skillet and cook for another 1-2 minutes, just until they plump up slightly.
Fluff the couscous with a fork and transfer it to the skillet with the vegetables. Stir everything together gently to combine.
Remove the skillet from heat and stir in the toasted almond slivers, chopped fresh parsley, and lemon juice.
Taste and adjust the seasoning if necessary. Serve warm as a side dish or a light main course!
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 43.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2238 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.
