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Couscous with Vegetables

Couscous with Vegetables

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Ingredients
  

  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 carrot peeled and sliced
  • 1 zucchini sliced
  • 1 bell pepper chopped
  • 1 cup green beans trimmed
  • 1 medium tomato diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 cups vegetable broth or water
  • 1 tablespoon fresh parsley chopped (optional)

Instructions
 

Prepare the couscous:

  • In a large bowl, pour 1 cup of couscous. Boil 1 cup of vegetable broth or water (you can use a microwave or a small pot).
  • Pour the boiling liquid over the couscous, cover the bowl with a lid or a plate, and let it steam for 5 minutes. Fluff with a fork and set aside.

Cook the vegetables:

  • Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes, until soft and fragrant.
  • Add the carrot, zucchini, bell pepper, and green beans. Stir well and cook for about 5-7 minutes, until the vegetables start to soften.
  • Stir in the diced tomato and cook for another 2 minutes.

Season the vegetables:

  • Add the cumin, coriander, paprika, cinnamon, salt, and pepper. Stir to coat the vegetables evenly with the spices.
  • Pour in the remaining vegetable broth (or water), bring to a simmer, and cover the pan. Let the vegetables cook for about 10 minutes or until tender.

Combine the couscous and vegetables:

  • Once the vegetables are done, gently stir in the cooked couscous. If necessary, adjust the seasoning with more salt or spices.
  • Serve hot, garnished with chopped parsley, if desired.

Notes

Feel free to add other vegetables like sweet potatoes or eggplant to the dish.
You can also include chickpeas or raisins for added texture and flavor.
This recipe makes a nutritious, filling meal that is also budget-friendly and easy to prepare!