Vegetable Couscous with Apricots and Sunflower Seeds
Elevate your weeknight meals with this vibrant Vegetable Couscous with Apricots and Sunflower Seeds, a colorful, flavor-packed dish that seamlessly blends wholesome ingredients and warm spices. Fluffy couscous absorbs the rich essence of vegetable stock, while a medley of sautéed vegetables—including carrots, zucchini, and red bell peppers—brings a satisfying crunch. Sweet, chewy dried apricots add a delightful contrast to the savory notes of cumin and cinnamon, while toasted sunflower seeds lend a nutty finish. Brightened with fresh parsley and a splash of lemon juice, this quick and easy recipe comes together in just 30 minutes, making it perfect as a light main course or a hearty side dish. Delicious warm or at room temperature, this dish is not only nutritious but also a feast for the eyes and palate!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable stock
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cloves, minced garlic
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground cinnamon
- 0.5 cup, chopped dried apricots
- 0.25 cup, toasted sunflower seeds
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoons or to taste salt
- 0.25 teaspoons or to taste black pepper
- 1 tablespoon lemon juice
Instructions
Heat the vegetable stock in a small saucepan until simmering. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the carrot and cook for another 3-4 minutes until slightly softened.
Add the zucchini and red bell pepper, and cook for 3-4 minutes more until the vegetables are tender but still crisp.
Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for 1 minute until fragrant.
Add the chopped dried apricots and cooked couscous to the skillet. Mix well to combine all the ingredients.
Stir in the toasted sunflower seeds and fresh parsley.
Season with salt, black pepper, and lemon juice to taste.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 16.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 799 mg | 17% | |
*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.
