Gather ‘round, fellow food adventurers, because I’ve got a vibrant couscous creation that’s about to become your go-to for a quick, flavor-packed meal!
I love how this easy vegetable couscous recipe brings together wholesome ingredients like couscous, diced carrots, and vibrant red bell pepper in a dish that’s as nutritious as it is delicious. With a base of vegetable broth and lightly spiced with cumin and paprika, it’s both healthy and satisfying.
The fresh parsley and a squeeze of lemon juice add a refreshing finish.
Easy Recipe Vegetable Couscous Ingredients
- Couscous: A good source of carbohydrates, couscous is versatile and quick to cook.
- Vegetable Broth: Adds a depth of flavor while keeping the dish light and savory.
- Carrot: Offers a slight sweetness and is rich in beta-carotene and fiber.
- Red Bell Pepper: Adds vibrant color and is packed with vitamins A and C.
- Zucchini: Low in calories and high in water content, providing a subtle flavor.
- Chickpeas: A great source of plant-based protein and fiber, enhancing nutrition.
- Lemon Juice: Adds a refreshing citrus tang, enhancing the overall flavor.
Easy Recipe Vegetable Couscous Ingredient Quantities
- 1 cup couscous
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 medium carrot, diced
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cooked chickpeas
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
How to Make this Easy Recipe Vegetable Couscous
1. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat, stir in the couscous, and cover the pan. Let it sit for 5 minutes or until the liquid is absorbed.
2. While the couscous is resting, heat the olive oil in a large skillet over medium heat.
3. Add the diced carrot to the skillet and sauté for about 3-4 minutes or until it begins to soften.
4. Add the diced red bell pepper and zucchini to the skillet. Continue to sauté for another 3-4 minutes until the vegetables are tender.
5. Stir in the halved cherry tomatoes and cooked chickpeas, cooking for an additional 2 minutes.
6. Sprinkle the ground cumin and paprika over the vegetable mixture, and stir well to combine.
7. Fluff the couscous with a fork and add it to the skillet with the vegetables.
8. Season with salt and pepper to taste, and gently toss everything together until well combined.
9. Remove from heat and stir in the fresh parsley and lemon juice.
10. Serve the vegetable couscous warm, as a delightful main dish or a side. Enjoy!
Easy Recipe Vegetable Couscous Equipment Needed
1. Medium saucepan
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Fork
9. Citrus juicer or reamer
FAQ
- Q: Can I use whole wheat couscous in this recipe?
A: Yes, you can substitute whole wheat couscous for regular couscous in this recipe for a healthier option. - Q: What can I use instead of vegetable broth?
A: You can use water, but consider adding extra seasonings to enhance the flavor. - Q: Can I prepare this recipe in advance?
A: Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. - Q: Is there a gluten-free alternative to couscous for this recipe?
A: You can use quinoa as a gluten-free substitute for couscous. - Q: How can I make this dish spicier?
A: Add a pinch of cayenne pepper or a chopped chili to increase the spice level. - Q: Can I add other vegetables to the dish?
A: Absolutely! Feel free to add vegetables like peas, spinach, or broccoli for more variety.
Easy Recipe Vegetable Couscous Substitutions and Variations
- 1 tablespoon olive oil: Substitute with 1 tablespoon coconut oil or avocado oil.
- 1 cup vegetable broth: Substitute with 1 cup chicken broth or water.
- 1 medium carrot, diced: Substitute with 1 medium parsnip, diced, or 1/2 cup diced butternut squash.
- 1 small red bell pepper, diced: Substitute with 1 small yellow or orange bell pepper, diced, or 1/2 cup diced green bell pepper.
- 1/4 cup fresh parsley, chopped: Substitute with 1/4 cup fresh cilantro, chopped, or 1/4 cup fresh mint, chopped.
Pro Tips
1. Toast the Couscous:
Before adding the couscous to the boiling broth, lightly toast it in a dry skillet for a few minutes until golden brown. This enhances the nutty flavor of the couscous.
2. Add Aromatics:
Consider sautéing some garlic or shallots along with the carrot for additional flavor. This can add depth and aroma to the overall dish.
3. Vegetable Variations:
Feel free to experiment with different vegetables based on seasonality or preference. Mushrooms or eggplant can add an interesting texture and flavor.
4. Couscous Fluffing:
When fluffing the couscous, use a fork rather than a spoon to keep it light and avoid clumping. Adding a drizzle of olive oil while fluffing can also help separate the grains.
5. Chill Before Serving:
For a refreshing variation, allow the couscous to cool completely and serve it as a salad. It pairs well with grilled proteins for a light and satisfying meal.
Easy Recipe Vegetable Couscous
My favorite Easy Recipe Vegetable Couscous
Equipment Needed:
1. Medium saucepan
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Fork
9. Citrus juicer or reamer
Ingredients:
- 1 cup couscous
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 medium carrot, diced
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cooked chickpeas
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions:
1. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat, stir in the couscous, and cover the pan. Let it sit for 5 minutes or until the liquid is absorbed.
2. While the couscous is resting, heat the olive oil in a large skillet over medium heat.
3. Add the diced carrot to the skillet and sauté for about 3-4 minutes or until it begins to soften.
4. Add the diced red bell pepper and zucchini to the skillet. Continue to sauté for another 3-4 minutes until the vegetables are tender.
5. Stir in the halved cherry tomatoes and cooked chickpeas, cooking for an additional 2 minutes.
6. Sprinkle the ground cumin and paprika over the vegetable mixture, and stir well to combine.
7. Fluff the couscous with a fork and add it to the skillet with the vegetables.
8. Season with salt and pepper to taste, and gently toss everything together until well combined.
9. Remove from heat and stir in the fresh parsley and lemon juice.
10. Serve the vegetable couscous warm, as a delightful main dish or a side. Enjoy!
