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–+ servings

Couscous with Vegetables

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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:

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:

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

  • Add the olive oil to a Dutch Oven or saute pan.  Heat over medium flame.
  • Add the shallots and carrots.  Saute for two minutes. 
  • Add the garlic, cilantro, salt, black pepper, turmeric, and cumin. Saute for up to one minute until fragrant.
  • 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.
  • Add the couscous to the vegetables and gently mix to combine. Mix in the scallions.
    Plate and serve with your favorite fish or meat.