Vegetable Couscous
Brighten up your table with this vibrant and nutritious Vegetable Couscous recipe, a Mediterranean-inspired dish that combines fluffy couscous with a colorful medley of sautéed vegetables, hearty chickpeas, and warm spices like cumin and paprika. Perfect as a side or light main meal, this easy-to-make recipe comes together in just 35 minutes, making it an ideal choice for weeknight dinners or meal prep. The addition of fresh parsley gives it a burst of freshness, while the use of vegetable broth infuses extra flavor into the couscous. Whether you're looking for a healthy vegetarian option or a quick crowd-pleaser, this versatile dish is packed with wholesome ingredients and bold flavors that everyone will love.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium bell pepper
- 1 medium zucchini
- 1 medium carrot
- 1 cup cherry tomatoes
- 1 cup canned chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork and set aside.
While the couscous is resting, heat olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic. Add them to the skillet and sauté until the onion is translucent, about 3-4 minutes.
Dice the bell pepper, zucchini, and carrot into small, bite-sized pieces. Add them to the skillet and cook for an additional 5-7 minutes, until they start to soften.
Halve the cherry tomatoes and add them along with the rinsed and drained chickpeas to the skillet.
Stir in the ground cumin, paprika, salt, and black pepper, ensuring the vegetables are evenly coated with the spices.
Cook the mixture for another 3-4 minutes, allowing the flavors to meld together.
Remove the skillet from heat and gently fold the cooked couscous into the vegetable mixture until well combined.
Chop the fresh parsley and sprinkle it over the couscous before serving.
Serve the vegetable couscous warm as a side dish or a light main meal.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 108% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 33.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2786 mg | 59% | |
*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.
