Couscous with Vegetables is a delightful and colorful North African-inspired dish, full of flavor, texture, and vibrant colors. Perfect as a main course or side, this dish is healthy, easy to make, and can be enjoyed by vegetarians and non-vegetarians alike.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add the zucchini, red bell pepper, and carrot to the pan. Cook for about 5-7 minutes, until the vegetables are tender.
Stir in the cumin and paprika. Season with salt and pepper.
In a separate pot, bring the vegetable broth to a boil.
Remove the pot from heat and add the couscous to the hot broth. Cover and let it sit for 5 minutes or until the couscous has absorbed the liquid.
Fluff the couscous with a fork.
Combine the cooked vegetables with the couscous, mix well to combine.
Serve hot, garnished with chopped parsley.
For added protein, consider adding chickpeas or roasted nuts to the dish.
Can I use a different grain instead of couscous?
Yes, you can substitute couscous with quinoa or bulgur for a different texture.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
What can I serve with this dish?
This dish pairs well with grilled chicken, lamb, or as a standalone vegetarian meal. A side of tzatziki or a green salad complements it beautifully.
Can I add other vegetables?
Yes, you can add different vegetables like eggplant or peas for variety.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian and can be enjoyed by both vegetarians and non-vegetarians.
