Name: Couscous With Vegetables And Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 ¼ cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 zucchini, diced; 1 red bell pepper, diced; 1 carrot, peeled and diced; 1 teaspoon ground cumin; ½ teaspoon ground coriander; Salt and pepper to taste; ½ cup fresh parsley, chopped; ¼ cup fresh cilantro, chopped; ¼ cup toasted almonds, chopped (optional for garnish)

Instructions

In a medium saucepan, bring the vegetable broth to a boil.
Place the couscous in a large mixing bowl and drizzle with olive oil. Stir to coat the couscous evenly.
Pour the hot vegetable broth over the couscous, cover with a lid or foil, and let it sit for about 10 minutes to allow the couscous to absorb the liquid.
In a large skillet, heat some olive oil over medium heat.
Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the diced zucchini, bell pepper, and carrot to the skillet. Cook until the vegetables are tender but still slightly crisp.
Sprinkle the vegetables with ground cumin, ground coriander, salt, and pepper. Stir well to combine and let the flavors meld for a minute or two.
Fluff the couscous with a fork to separate the grains.
Add the cooked vegetables to the couscous and gently toss to combine.
Stir in the chopped parsley and cilantro, reserving some for garnish.
Taste and adjust the seasoning if needed.
Transfer the couscous mixture to a serving platter.
Sprinkle with the remaining herbs and toasted almonds for a bit of crunch.
Serve warm and enjoy.

Ingredients

Instructions

Nutrition Facts

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