Veggies and Couscous
Delight your taste buds with this vibrant and wholesome Veggies and Couscous recipe, a quick and easy weeknight dinner bursting with fresh flavors and Mediterranean-inspired spices. Fluffy couscous pairs perfectly with sautéed zucchini, red bell pepper, carrot, and juicy cherry tomatoes, all seasoned with aromatic cumin, paprika, and a hint of garlic. A drizzle of fresh lemon juice and a sprinkle of parsley elevate this dish with a refreshing zing, making it a satisfying and healthy meal in just 30 minutes. Perfect as a standalone vegetarian option or as a flavorful side, this colorful recipe is your go-to for a nutritious and delicious meal that’s loaded with garden-fresh ingredients. Try this Veggies and Couscous today for a simple yet satisfying way to enjoy wholesome eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Couscous
- 1.5 cups Water
- 2 tablespoons Olive oil
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Cherry tomatoes
- 2 cloves Garlic
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Bring 1.5 cups of water to a boil in a medium saucepan. Once boiling, remove from heat, add the couscous, cover with a lid, and let it sit for 5 minutes.
While the couscous is resting, dice the zucchini, red bell pepper, and carrot into small bite-sized pieces. Halve the cherry tomatoes. Mince the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced zucchini, red bell pepper, and carrot, and sauté for 5–7 minutes until the vegetables are softened but still slightly crisp.
Add the minced garlic to the skillet and sauté for another 1 minute, stirring frequently to prevent burning.
Stir in the cherry tomatoes, ground cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes to warm the tomatoes and meld the flavors.
Fluff the cooked couscous with a fork and transfer it to the skillet with the vegetables. Stir to combine everything evenly.
Remove the skillet from heat. Stir in the chopped fresh parsley and drizzle with lemon juice for a fresh burst of flavor.
Serve warm and enjoy your Veggies and Couscous as a standalone dish or alongside your favorite protein.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 24.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1422 mg | 30% | |
*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.
