Vegetable Couscous
Servings: 4 people
For the Couscous
- 1 cup (200 grams) couscous
- 1 cup (240 grams) boiling water or vegetable stock
- ½ teaspoon salt + ⅛ teaspoon turmeric optional
For the Veggies
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 1 large carrot cut in small pieces
- 2 cloves garlic crushed or grated
- 1 teaspoon cumin
- ½ medium eggplant chopped
- 1 zucchini chopped
- 2 ripe tomatoes chopped
- ½ bell pepper chopped
- ¾ cup frozen peas
- 1 teaspoon oregano
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 4 tablespoons parsley chopped
- ½ squeezed lemon
- Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion and 1 large carrot (chopped) and sauté on medium heat for 4 minutes.Add 2 cloves garlic (grated) and 1 teaspoon cumin and sauté one more minute or until fragrant.In the meantime, cut ½ medium eggplant into small dice and add it to the pan. Add 3 tablespoons water and sauté on medium heat for 5 minutes, stirring occasionally.
- Chop 1 zucchini, 2 ripe tomatoes, and ½ bell pepper into small dice and add them to the pan.Add ¾ cup frozen peas, then season with 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper, and cook for 10 minutes, stirring occasionally.
- While the veggies cook, prepare the couscous.Add 1 cup couscous, ½ teaspoon salt, and optionally ⅛ teaspoon turmeric to a large mixing bowl.Add 1 cup boiling water, stir, then cover with a plate and set aside for 5 minutes.When the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.
- When the veggies are cooked, add them to the bowl with couscous. Add 4 tablespoons parsley and ½ squeezed lemon, and toss well.Taste and adjust for salt before serving.
Nutrition information is an estimate for 1 portion of vegetable couscous out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: Vegetable couscous is an excellent meal prep recipe. It keeps well in the fridge for days and gets more flavorful as the ingredients meld.
Refrigerator: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer: This recipe is not suitable for freezing.
Reheat: Serve couscous with vegetables at room temperature by taking it out of the fridge 15 minutes before dinner, or serve it warm by heating it in the microwave for 1 to 2 minutes.
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