Vegetable Couscous Recipe
Ingredients
·
1 cup couscous
·
1 cup boiling water or vegetable
stock
·
1 small onion, finely chopped
·
2 cloves garlic, minced
·
1 medium zucchini, diced
·
1 medium carrot, diced
·
1 red bell pepper, diced
·
1/2 cup cherry tomatoes, halved
·
1/4 cup raisins (optional)
·
1/4 cup slivered almonds or pine
nuts (optional)
·
2 tablespoons olive oil
·
1 teaspoon ground cumin
·
1/2 teaspoon smoked paprika
·
Salt and pepper to taste
· Fresh parsley or cilantro, chopped (for garnish)
Juice of 1/2 lemon
Instructions
Prepare the couscous
In a large bowl, add the couscous
and a pinch of salt.
Pour the boiling water or vegetable
stock over it, cover with a lid or plate, and let it sit for 5–10 minutes.
Fluff with a fork and set aside.
Cook the Vegetables
Heat olive oil in a large pan over
medium heat.
Add the onion and garlic, sauté for
2–3 minutes until fragrant.
Stir in the chopped carrot,
zucchini, and red pepper. Cook for about 5–7 minutes until tender.
Add the cherry tomatoes, cumin,
smoked paprika, salt, and pepper. Cook for another 2 minutes.
Combine everything
Mix the cooked vegetables with the
fluffed couscous.
Stir in the raisins and almonds (if
using).
Squeeze fresh lemon juice over the
dish and adjust seasoning as needed.
Serve
Garnish with chopped parsley or
cilantro.
Serve hot as a main course or as a side dish with grilled meat, fish, or tofu.
