Vegetables Couscous with Caramelised Onions
Elevate your weeknight dinner routine with this vibrant and flavor-packed Vegetables Couscous with Caramelised Onions recipe. Featuring fluffy, perfectly steamed couscous paired with tender sautéed zucchini, red bell pepper, carrot, and juicy cherry tomatoes, this dish is seasoned with fragrant spices like cumin, coriander, and paprika for a warm, aromatic kick. The star of the dish is the sweet, golden caramelized onions, which add a touch of richness and depth. Finished with a sprinkle of fresh parsley for a burst of freshness, this Mediterranean-inspired vegetarian meal is as healthy as it is delicious. Ready in just 40 minutes and perfect for meal prep or serving guests, this one-bowl wonder is a winning combination of convenience and gourmet flavor.
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Recipe Information
Ingredients
- 1.5 cups couscous
- 1.75 cups water
- 3 tablespoons olive oil
- 2 large yellow onion
- 1 teaspoon sugar
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium carrot
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
In a medium saucepan, bring 1.75 cups of water to a boil. Remove from heat and stir in 1 tablespoon of olive oil and the couscous. Cover and let it sit for 5 minutes, then fluff with a fork and set aside.
Thinly slice the yellow onions. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the onions and a teaspoon of sugar. Cook for about 10-15 minutes, stirring occasionally, until the onions have caramelized to a golden brown. Remove from the skillet and set aside.
Dice the zucchini, red bell pepper, and carrot. Halve the cherry tomatoes. Mince the garlic.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced carrot and cook for 3 minutes. Then add the zucchini, red bell pepper, and garlic. Continue to cook for 5 minutes, stirring occasionally.
Add the halved cherry tomatoes, ground cumin, ground coriander, paprika, salt, and black pepper to the skillet. Stir well and cook for an additional 3-4 minutes until the vegetables are tender but not mushy.
Stir the cooked vegetables into the prepared couscous, mixing well to evenly distribute.
Transfer the couscous to a serving dish and top with the caramelized onions.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 518 mg | 11% | |
*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.
