Vegetable Couscous Recipe

Ingredients:

• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 can chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Chopped fresh parsley or cilantro (optional)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir once, and cover. Remove from the heat and let stand for 5 minutes.
2. Fluff the couscous with a fork and transfer to a large bowl.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent.
4. Add the red bell pepper, yellow squash, and zucchini and sauté until tender-crisp, about 5 minutes.
5. Add the chickpeas, cumin, coriander, cayenne pepper, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally.
6. Add the vegetable mixture to the couscous and stir to combine. Stir in the chopped parsley or cilantro, if using.
7. Divide the vegetable couscous among bowls and serve hot or at room temperature.

Verdict:

This vegetable couscous recipe is a tasty and healthy option for lunch or dinner. The combination of couscous, colorful vegetables, and chickpeas makes it a filling and satisfying meal. The cumin, coriander, and cayenne pepper add a nice kick of flavor and spice. Serve it on its own or as a side dish with grilled chicken or fish.

Enjoy!