Vegan Couscous with Vegetables

Nutriscore Rating: 75/100

Elevate your weeknight dinners with this vibrant and nutrient-packed Vegan Couscous with Vegetables recipe! Featuring fluffy whole wheat couscous combined with a medley of sautéed vegetables like red bell pepper, zucchini, carrot, and cherry tomatoes, this dish is as colorful as it is delicious. Protein-rich chickpeas, a touch of smoky cumin and paprika, and the zesty brightness of fresh lemon juice create a harmony of flavors, while parsley adds a pop of freshness. Ready in just 30 minutes, this quick and easy recipe is perfect for busy evenings, meal prep, or a healthy side dish. Plus, it's entirely plant-based, making it a wholesome choice for vegans and vegetarians alike. Serve it warm as a standalone dish or pair it with your favorite salad for a complete, satisfying meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 cup whole wheat couscous
• 1.5 cups water
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 medium carrot
• 1 small red onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 1 cup chickpeas
• 2 tablespoons lemon juice
• 0.5 cup parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cumin
• 0.5 teaspoon paprika

📝 Instructions

8 steps

1. In a medium-sized pot, bring 1.5 cups of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil.

2. Once the water is boiling, remove the pot from heat and stir in 1 cup of couscous. Cover the pot with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the water.

3. Meanwhile, dice the red bell pepper, zucchini, carrot, and red onion into small, even pieces. Mince the garlic cloves.

4. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced vegetables and minced garlic, stirring occasionally, and cook for about 5-7 minutes until the vegetables are tender and fragrant.

5. Halve the cherry tomatoes and add them along with the drained chickpeas to the pan. Season with 0.5 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of paprika. Cook for another 2-3 minutes.

6. Fluff the couscous with a fork and add it to the vegetable mixture in the pan. Stir in 2 tablespoons of lemon juice and chopped parsley.

7. Mix everything well and taste to adjust seasoning if necessary.

8. Serve warm, garnished with additional parsley, if desired.

Nutrition Facts

1 serving (362.4g)

Calories		241
% Daily Value*
Total Fat		8.7 g	11%
	Saturated Fat	1.1 g	5%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		517 mg	22%
Total Carbohydrate		34.8 g	13%
	Dietary Fiber	7.2 g	26%
	Total Sugars	7.6 g
Protein		8.3 g	17%
Vitamin D		0.0 mcg	0%
Calcium		78 mg	6%
Iron		2.9 mg	16%
Potassium		594 mg	13%

*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.

Source of Calories

Fat: 315 cal (31.5%%)

Protein: 131 cal (13.1%%)

Carbs: 554 cal (55.4%%)