Spicy Vegetable Couscous
Elevate your weeknight dinner routine with this vibrant and flavorful Spicy Vegetable Couscous recipe! Bursting with a medley of fresh vegetables—like zucchini, bell peppers, and cherry tomatoes—this dish is infused with bold spices such as cumin, smoked paprika, and a hint of cayenne for just the right kick. Fluffy couscous soaked in warm vegetable broth serves as the perfect foundation, while hearty chickpeas add a satisfying protein boost. Finished with a squeeze of fresh lemon juice and a sprinkle of parsley, this quick and wholesome recipe comes together in just 35 minutes, making it an ideal option for busy evenings. Whether served as a standalone meal or a colorful side dish, it’s a deliciously light yet filling vegetarian option that’s sure to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 medium lemon, juiced
Instructions
Heat the vegetable broth in a small saucepan until it just begins to simmer. Remove it from heat, stir in the couscous, and cover the pan. Let the couscous sit for 5 minutes to absorb the liquid, then fluff it with a fork.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until it softens and turns translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red bell pepper, carrot, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Toss in the cherry tomatoes and chickpeas, stirring to combine with the other vegetables.
Sprinkle the ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper over the vegetable mixture. Stir well to evenly coat the vegetables in the spices.
Turn the heat down to low and let the spiced vegetables cook for another 2 minutes, allowing the flavors to meld together.
Transfer the cooked vegetables to the fluffed couscous and gently mix them together until well combined.
Drizzle the fresh lemon juice over the couscous and sprinkle with the chopped parsley.
Serve warm and enjoy your Spicy Vegetable Couscous!
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 877 mg | 19% | |
*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.
