Couscous with Vegetables

You will want to try this recipe if you are looking for a quick dish to make and an easy way to incorporate more vegetables into your diet.  Couscous is a versatile wheat grain and it has a crunchy texture.  For that reason, it serves this recipe well because the vegetables are diced and cooked quickly leaving a crunch in every bite. Exotic spices were added to give the dish an insanely amazing flavor. This is a vegetarian-friendly dish and you can add toasted pine nuts or toasted slivered almonds. Meat eaters can add chicken or fish.

Did You Know? – Couscous has been around for centuries, but it made its way into the American Diet over the past two decades or so; it did so mainly because of its convenience.  Couscous is widely used in the Middle East and it is the staple product of North Africa as well as it’s the national dish of several countries including Algeria and Morocco.  Source

Couscous with Vegetables

Course Main Course, Side Dish
Keyword Bell Peppers, Carrots, Couscous, Couscous and Vegetables, Vegetables, Zucchini
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 People
Author Yasmin Rasheed

Ingredients

FOR THE COUSCOUS:

  • 1 cup Tricolor Couscous
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil

FOR THE VEGETABLES:

  • 1 small or medium shallot peeled and diced
  • 2 small carrots peeled and diced (about 3/4 cups)
  • 1 tablespoon extra virgin olive oil
  • 1 cloves fresh garlic minced
  • 1/4 cup fresh cilantro chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon tumeric
  • 1/4 teaspoon ground cumin
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 orange bell pepper diced
  • 1/2 of a medium green zucchini washed and diced
  • 1/2 of a medium yellow zucchini Washed and diced
  • 2 scallions thin sliced

Instructions

COOK THE COUSCOUS:

  1. In a medium pot, add the water, olive oil, and salt.  Bring to a boil.

  2. Add the couscous stirring with a wooden spoon.  Turn off the flame.  Cover the pot and let the couscous sit for five minutes.  Fluff with a fork and set aside.

COOK THE VEGETABLES:

  1. Add the olive oil to a Dutch Oven or saute pan.  Heat over medium flame.

  2. Add the shallots and carrots.  Saute for two minutes. 

  3. Add the garlic, cilantro, salt, black pepper, turmeric, and cumin. Saute for up to one minute until fragrant.

  4. Add the peppers and zucchinis.  Saute for two to three minutes.  Turn off the stove.

    Note: The vegetables should be slightly cooked but crunchy to the bite.

  5. Add the couscous to the vegetables and gently mix to combine. Mix in the scallions.

    Plate and serve with your favorite fish or meat.

Rate this recipe

3 Comments Add yours

  1. Dahlia27@icloud.com says:

    A very fine,flavorful & colorful dish; with soft yet crunchy vertables may be served as a appetizer (small dish) or with main course

     
  2. DahliaJackson says:

    Easy to make, fine,light, delicious & colorful; vegetables are soft yet crunchy. May be server as an appetizer (small plate) or main course.try it & you’ll cook this flavorful dish often!

     
    1. julietkitchen says:

      Thanks for your kind words Dahlia.

       

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