How To Make Vegetable Couscous with Chickpeas & Preserved Lemons
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup couscous
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 cup cooked chickpeas
- 2 preserved lemons, thinly sliced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, for garnish
Instructions
-
In a large pot, bring the vegetable broth to a boil. Remove from heat and add the couscous. Cover and let it sit for 5 minutes, then fluff it with a fork.
-
In a separate pan, heat olive oil over medium heat. Add onions, garlic, bell pepper, zucchini, and carrot. Cook until the vegetables are tender, about 5 minutes.
-
Add the cooked chickpeas, preserved lemons, cumin, paprika, salt, and black pepper to the pan. Cook for another 2 minutes.
-
Add the cooked vegetables and chickpea mixture to the couscous and mix well.
-
Serve the vegetable couscous hot, garnished with fresh parsley.
Nutrition
- Calories : 250kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 350mg
- Total Carbohydrates : 48g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
