Vegetarian Couscous

Ingredients

This vegetarian adaptation of the traditional North African couscous replaces the meat typically used in the original recipe with a variety of vegetables and plant-based protein sources. The result is a lighter and healthier version that still captures the essence of the original dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) chickpeas, cooked 1 cup (150g) chickpeas, cooked
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced zucchini and red bell pepper to the saucepan, and cook for 5 minutes until slightly softened.
3. 3.
   Stir in the cooked chickpeas and halved cherry tomatoes, and cook for an additional 2 minutes.
4. 4.
   In a separate pot, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the broth.
5. 5.
   Fluff the couscous with a fork and add it to the vegetable mixture in the saucepan.
6. 6.
   Sprinkle the ground cumin, ground coriander, turmeric, salt, and pepper over the couscous and vegetables. Stir well to combine all the flavors.
7. 7.
   Cook for an additional 2-3 minutes until everything is heated through.
8. 8.
   Serve the Vegetarian Couscous hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to prevent clumping.
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the recipe.
• Zucchini — Be careful not to overcook the zucchini to maintain its texture.

Tips & Tricks

• For added flavor, toast the couscous in a dry pan before cooking it in vegetable broth.
• Customize the recipe by adding your favorite vegetables such as eggplant or carrots.
• Add a squeeze of lemon juice before serving for a refreshing twist.
• Sprinkle some toasted almonds or pine nuts on top for extra crunch.
• Leftovers can be enjoyed cold as a delicious couscous salad.

Serving advice

Serve the Vegetarian Couscous as a main dish accompanied by a fresh green salad or a side of roasted vegetables. It can also be served as a side dish alongside grilled tofu or tempeh for a complete vegetarian meal.

Presentation advice

Garnish the Vegetarian Couscous with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in a large serving bowl or individual plates, allowing the vibrant colors of the vegetables to shine through.