Spiced Vegetable Couscous
Bursting with vibrant flavors and wholesome ingredients, this Spiced Vegetable Couscous is a quick and satisfying dish perfect for any occasion. Tender couscous is infused with fragrant spices like cumin, coriander, paprika, and a hint of cinnamon, while a medley of sautéed vegetables—carrot, zucchini, and red bell pepper—adds color and a delightful crunch. Protein-packed chickpeas elevate the dish, and a drizzle of fresh lemon juice along with a sprinkle of chopped parsley ties it all together with a refreshing finish. Ready in just 35 minutes, this one-pan recipe is ideal as a light vegetarian main course or a versatile side dish for any meal. Packed with vibrant veggies, warm spices, and zesty citrus, this couscous is sure to become a new weeknight favorite!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium carrot
- 1 medium zucchini
- 1 medium red bell pepper
- 1 cup chickpeas (cooked or canned)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Dice the carrot, zucchini, and red bell pepper into small, bite-sized pieces. Add them to the skillet and cook for 5-7 minutes until the vegetables are tender.
Stir in the spices: ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Cook for 1 minute to toast the spices and release their aroma.
Add the chickpeas to the skillet and stir well to combine with the vegetables and spices.
In a separate pot, bring 1.25 cups of vegetable broth to a boil. Remove from heat and stir in the couscous. Cover the pot and let it sit for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork to break up any clumps, then mix it into the vegetable and chickpea mixture in the skillet.
Drizzle the lemon juice over the couscous mixture, then sprinkle with fresh chopped parsley.
Serve warm as a main dish or a side, and enjoy!
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 43.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2628 mg | 56% | |
*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.
