Vegetable Couscous

🛒 Ingredients

• Couscous 50 g · 180 kcal
• Olive oil 8 g · 71 kcal
• Onion, chopped 40 g · 16 kcal
• Garlic clove, minced 5 g · 7 kcal
• Carrot, diced 60 g · 24 kcal
• Zucchini, diced 60 g · 9 kcal
• Sweet Potato, diced 70 g · 60 kcal
• Bell Pepper, diced 50 g · 13 kcal
• Canned Diced Tomatoes 70 g · 13 kcal
• Chickpeas, canned, drained 60 g · 90 kcal
• Vegetable broth 150 g · 15 kcal
• Mixed Spices (cumin, coriander, turmeric, paprika, ginger) 5 g · 15 kcal
• Fresh Parsley or Cilantro, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic, diced carrots, and sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to slightly soften.
3. Add diced zucchini, bell pepper, chickpeas, diced tomatoes (undrained), vegetable broth, and all the dry spices. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
4. While the stew simmers, prepare the couscous according to package instructions, usually by combining with hot water or broth, covering, and letting it sit for 5 minutes until fluffy. Fluff with a fork.
5. Season the vegetable stew with salt and pepper to taste.
6. Serve the fluffy couscous in bowls, topped generously with the aromatic vegetable stew. Garnish with fresh chopped parsley or cilantro.