Roasted veggies with couscous –
Welcome to a delightful culinary adventure! Today, we are diving into the vibrant and nutritious world of Couscous with Vegetables. This dish is not only easy to prepare but also versatile, making it a perfect addition to your meal rotation. Whether you’re looking for a hearty side dish or a light main course, this recipe has you covered.
Couscous With Vegetables: A Nutritious And Versatile Recipe
Let’s start by taking a look at this beautiful dish. The colorful array of vegetables adds not just taste but also a wealth of nutrients to your plate.
Ingredients
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color you prefer)
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- In a saucepan, bring the vegetable broth or water to a boil. Once boiling, stir in the couscous, remove from heat, and cover. Let it sit for about 5 minutes.
- While the couscous is soaking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced zucchini and bell pepper to the skillet. Cook for about 5-7 minutes until they start to soften.
- Stir in the halved cherry tomatoes and chopped spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes are tender.
- Fluff the couscous with a fork and add it to the skillet with the vegetables. Toss everything together until well combined.
- Season with salt and pepper to taste. Garnish with fresh herbs before serving.
- Enjoy your wholesome Couscous with Vegetables, either warm or chilled!
This Couscous with Vegetables dish is perfect for meal prep and can be stored in the refrigerator for several days. Enjoy the incredible flavors and the beautiful presentation that will surely impress your family and friends!
