Spicy Vegetable Couscous

Spicy Vegetable Couscous Recipe from Tunisia

Region / culture: Tunisia | Servings: 4 |

Vegetarian diet

Introduction

Spicy Vegetable Couscous is a flavorful and satisfying dish that is perfect for a quick and easy weeknight meal. Packed with a variety of vegetables and aromatic spices, this dish is sure to please your taste buds.

History

Couscous is a traditional North African dish made from tiny steamed balls of semolina. It has been a staple in the diets of many cultures for centuries. This recipe takes a modern twist on the classic couscous dish by adding a spicy kick with the addition of red pepper flakes and curry powder.

Ingredients

2 tbsp olive oil
0.5 cup cubed zucchini
0.5 cup cubed yellow squash
0.5 cup red bell pepper, seeded and cut into 1-inch squares
0.5 cup sliced carrots
0.5 chopped onion
2 cloves minced garlic
0.5 tsp ground cumin
0.5 tsp curry powder
0.25 tsp dried red pepper flakes
freshly ground pepper to taste
salt to taste
3 cups instant cooked couscous
0.5 cup vegetable broth
0.25 cup fresh parsley

How to prepare

Heat oil in a large skillet and sauté zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat.
Stir in spices and cook for 5 more minutes.
Add couscous and broth and cook for an additional 5 minutes.
Garnish with parsley.

Variations

Add chickpeas or tofu for an extra protein boost.
Swap out the vegetables for your favorites such as eggplant, mushrooms, or spinach.

Cooking Tips & Tricks

Make sure to chop your vegetables into uniform sizes to ensure even cooking.

- Adjust the spice level to your preference by adding more or less red pepper flakes.

- Feel free to customize this recipe by adding your favorite vegetables or protein sources.

Serving Suggestions

Serve the Spicy Vegetable Couscous as a main dish or as a side dish alongside grilled chicken or fish.

- Garnish with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess.

Cooking Techniques

Sautéing the vegetables before adding the couscous helps to develop their flavors and ensures they are cooked through.

Ingredient Substitutions

Use quinoa or rice in place of couscous for a gluten-free option.

- Substitute vegetable broth with chicken broth for a non-vegetarian version.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the Spicy Vegetable Couscous in a large serving bowl garnished with fresh parsley for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Iron: 10% DV

Alergens

This recipe is vegetarian and vegan-friendly. It does not contain any common allergens such as dairy, nuts, or gluten.

Summary

This Spicy Vegetable Couscous is a nutritious and well-balanced meal that is rich in vitamins and minerals. It is low in calories and fat, making it a healthy option for those looking to maintain a balanced diet.

Summary

Spicy Vegetable Couscous is a delicious and nutritious dish that is perfect for a quick and easy meal. Packed with a variety of vegetables and aromatic spices, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day and I was visiting my friend Maria in her small village in Morocco. As soon as I arrived, I could smell the fragrant spices wafting through the air, drawing me towards her kitchen.

Maria greeted me with a warm hug and a smile, inviting me to sit down as she prepared lunch. I watched in awe as she effortlessly chopped vegetables, measured out spices, and cooked couscous with such grace and skill. I had always admired Maria's cooking, and I knew that this meal would be no exception.

As we sat down to eat, Maria explained to me the origins of the dish. She told me that couscous is a staple in Moroccan cuisine, often served with a variety of vegetables and spices. She shared with me the secret to making the dish perfectly - the right balance of spices, the perfect texture of the couscous, and of course, a lot of love.

I was enthralled by the flavors of the Spicy Vegetable Couscous - the warmth of the cinnamon, the kick of the cayenne pepper, and the freshness of the vegetables. I knew that I had to learn how to make this dish for myself.

Over the next few days, Maria patiently taught me the recipe, guiding me through each step with care and precision. She showed me how to sauté the onions and garlic until they were fragrant, how to add the spices at just the right moment, and how to cook the couscous until it was light and fluffy.

As I practiced making the dish, I found myself falling in love with the process. The act of chopping vegetables, measuring out spices, and stirring the pot brought me a sense of joy and fulfillment that I had never experienced before. I felt connected to my roots, to my heritage, and to the generations of women who had come before me.

As I perfected the recipe for Spicy Vegetable Couscous, I began to add my own twist to it. I experimented with different vegetables, adjusted the spices to my liking, and even added a splash of lemon juice for a burst of freshness. Each time I made the dish, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down to me.

Now, whenever I make Spicy Vegetable Couscous, I think of Maria and the time we spent together in her kitchen. I remember the laughter we shared, the stories we told, and the bond that we formed over a shared love of food. I am grateful for the knowledge and wisdom that she passed down to me, and I hope to one day pass it on to the next generation.

As I sit down to enjoy a steaming bowl of Spicy Vegetable Couscous, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul. And I am grateful for the gift of this recipe, which has brought me so much joy and fulfillment over the years.