Saturday Lunch Cous Cous
Brighten up your weekend with this vibrant and wholesome Saturday Lunch Couscous, a Mediterranean-inspired recipe packed with fresh vegetables, aromatic spices, and a zesty lemon finish. Perfectly fluffy couscous is infused with the light flavor of vegetable broth and tossed with sautéed red bell peppers, zucchini, juicy cherry tomatoes, and hearty chickpeas. A touch of cumin and paprika adds a warm, earthy depth, while fresh parsley and a burst of lemon juice bring a refreshing balance. Ready in just 35 minutes, this quick and easy dish is ideal for a satisfying lunch for four, with the option to add crumbled feta cheese for extra creaminess. Enjoy it as a standalone vegetarian meal or pair it with your favorite protein for a complete feast!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 unit Red bell pepper, diced
- 1 unit Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 1 cup Canned chickpeas, drained and rinsed
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 unit Lemon, juiced
- 0.25 cup Crumbled feta cheese (optional)
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes.
Fluff the couscous with a fork and set aside, keeping it covered to stay warm.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the cherry tomatoes and chickpeas, cooking for an additional 3 minutes until heated through.
Sprinkle the ground cumin, ground paprika, salt, and black pepper over the vegetable mixture. Stir well to coat the vegetables evenly with the spices.
Turn off the heat and gently mix the cooked couscous into the skillet with the vegetables.
Stir in the fresh parsley and squeeze in the lemon juice. Adjust seasoning with more salt and pepper if needed.
Serve warm in bowls or plates. Optionally, top with crumbled feta cheese for an additional layer of flavor.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 26.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2262 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.
