Teresa's Recipes
Couscous with Vegetables and Chickpeas
A vibrantly colorful and nourishing dish, this couscous with vegetables and chickpeas is a feast for the eyes as well as the palate. Packed with a rainbow of vegetables and protein-rich chickpeas, the dish is steeped in the flavors of North Africa where couscous is a staple. The spices, including paprika and cumin, add a warm depth to the dish, while fresh parsley and a squeeze of lemon juice bring a pop of freshness. This is a complete meal in itself, perfect for a hearty lunch or a light dinner.
Ingredients
- 2 tablespoons Lemon juice
- 1/4 cup, chopped Fresh parsley
- to taste Salt and pepper
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1 can (15 ounce), drained and rinsed Chickpeas
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 1 medium, diced Carrot
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 2 tablespoons Olive oil
- 1 1/2 cups Vegetable broth
- 1 cup Couscous
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 320
- Fat: 9g
- Carbs: 50g
- Protein: 12g
- Sodium: 300mg
- Sugar: 7g
Instructions
- Bring the vegetable broth to a boil in a medium saucepan.
- Once boiling, stir in the couscous, remove from heat, and cover. Let it sit for 5 minutes, or until the couscous is tender and has absorbed the broth.
- While the couscous is absorbing the broth, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Next, add the diced carrot, bell pepper, and zucchini to the skillet. Cook for about 5 minutes, or until the vegetables are slightly tender.
- Stir in the chickpeas, cumin, paprika, and a pinch of salt and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
- Fluff the cooked couscous with a fork and add it to the skillet. Mix well to combine all the ingredients.
- Remove the skillet from heat. Stir in the chopped fresh parsley and lemon juice, mixing until everything is evenly distributed.
- Taste and adjust seasoning if necessary. Serve the couscous with vegetables and chickpeas hot, and enjoy!
Tips
- Feel free to vary the vegetables according to what's in season or what you have on hand.
- For an extra protein boost, add some diced tofu or cooked chicken.
- Couscous can be replaced with quinoa for a gluten-free version.