North african couscous with tempeh –Get ready to embark on a culinary journey to North Africa with a delightful dish that’s sure to tantalize your taste buds—Couscous aux Sept Légumes! This colorful, flavorful dish is packed with nutritious ingredients and brings the essence of North African cuisine right to your kitchen. Whether you’re hosting a gathering or looking for a weeknight dinner idea, this couscous recipe is perfect for any occasion!
North African Couscous aux Sept Légumes
This hearty meal features fluffy couscous paired with an array of colorful vegetables. Let’s dive right into creating this delicious dish.
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup chickpeas, drained and rinsed
- 1 cup cauliflower florets
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh cilantro or parsley, for garnish
Instructions
- In a saucepan over medium heat, heat a drizzle of olive oil. Add the chopped onion and sauté until translucent.
- Stir in the diced carrots, zucchini, and bell pepper. Cook for about 5 minutes, until the vegetables begin to soften.
- Add the cauliflower, chickpeas, cumin, coriander, salt, and pepper. Mix well and continue cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Once boiling, remove from heat.
- Add the couscous to the saucepan, stir, and cover with a lid. Let it sit for about 5 minutes to allow the couscous to absorb the broth.
- After 5 minutes, fluff the couscous with a fork and mix in the sautéed vegetables. Taste and adjust seasoning if necessary.
- Serve warm, garnishing with fresh cilantro or parsley for a burst of flavor and freshness.
Enjoy this scrumptious Couscous aux Sept Légumes on its own or pair it with your favorite protein for a complete meal. Each bite is a celebration of flavors and a glimpse into the vibrant culture of North Africa!
