Vegetable Couscous
A vibrant, aromatic, and effortless North African-inspired dish featuring fluffy semolina grains tossed with tender roasted vegetables and warm spices.
Ingredients
- •1.5 cups dry couscous
- •1.5 cups boiling vegetable broth
- •2 tablespoons extra virgin olive oil
- •1 medium zucchini, diced
- •1 red bell pepper, diced
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground turmeric
- •1/2 cup canned chickpeas, drained and rinsed
- •1/4 cup fresh cilantro, chopped
- •1/4 cup toasted slivered almonds
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium heat and sauté the onion, zucchini, and bell pepper until softened, about 8 minutes.
- 2
Add the garlic, cumin, cinnamon, and turmeric to the skillet, stirring for 1 minute until fragrant.
- 3
Stir in the chickpeas and season with salt and pepper, then remove the skillet from the heat.
- 4
Place the dry couscous in a large heat-proof bowl and pour the boiling vegetable broth over it.
- 5
Cover the bowl tightly with a lid or plastic wrap and let it steam undisturbed for 5 to 7 minutes.
- 6
Use a fork to gently fluff the couscous, breaking up any clumps.
- 7
Fold the sautéed vegetable mixture into the fluffy couscous.
- 8
Garnish with fresh cilantro and toasted slivered almonds before serving warm.
💡 Chef tips
- For extra flavor, toast the dry couscous in a dry pan for 2 minutes before adding the boiling broth.
- You can swap the vegetables based on seasonality; roasted butternut squash or carrots work beautifully in this dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to restore moisture.
✅ How it should turn out
The finished dish should be light and fluffy with distinct, tender grains, smelling of warm spices and toasted nuts, with a savory and slightly sweet flavor profile.