Vegetable Couscous

Moroccan Vegetable Couscous Recipe with Onion, Garlic, and Green Bell Peppers

Region / culture: Morocco | Servings: 4

Introduction

Vegetable couscous is a delicious and nutritious dish that is perfect for a quick and easy meal. This recipe combines the flavors of sautéed onions, garlic, green peppers, and tomatoes with fluffy couscous to create a satisfying and flavorful dish.

History

Couscous is a traditional North African dish made from tiny granules of durum wheat. It has been a staple food in the region for centuries and is now enjoyed all over the world. Vegetable couscous is a popular variation of this dish that adds a variety of vegetables to the mix for added flavor and nutrition.

Ingredients

1 small onion, chopped
3 cloves of garlic, minced and pressed
2 medium green bell peppers, chopped
1 tbsp of vegetable oil
1 cup of dry couscous
1.5 cups of water
2 small tomatoes, cut into wedges

How to prepare

In a large skillet, sauté onion, garlic, and green pepper in oil until they become soft. Push the sautéed mixture to the sides of the pan.
In the center of the skillet, pour in the couscous. Add water to the couscous and stir gently. Top the mixture with tomato wedges and the cooked green peppers. Cover the pan and let it sit for 3 minutes.
If needed, add a little water and continue cooking until the couscous becomes light and fluffy.

Variations

Add chickpeas or cooked chicken for added protein.
Mix in your favorite herbs and spices for extra flavor.

Cooking Tips & Tricks

Be sure to sauté the onions, garlic, and green peppers until they are soft to bring out their flavors.

- Adding the tomatoes on top of the couscous before covering the pan helps to steam them and infuse their flavor into the dish.

- Fluff the couscous with a fork after cooking to ensure a light and fluffy texture.

Serving Suggestions

Serve vegetable couscous as a main dish or as a side dish to grilled chicken or fish. It pairs well with a fresh salad or steamed vegetables.

Cooking Techniques

Sautéing the vegetables before adding the couscous helps to develop their flavors and create a delicious base for the dish.

Ingredient Substitutions

You can use any color bell peppers in place of green peppers, or substitute quinoa for couscous for a gluten-free option.

Make Ahead Tips

Vegetable couscous can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish vegetable couscous with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

Pair vegetable couscous with a crisp white wine or a refreshing iced tea for a perfect meal.

Storage and Reheating Instructions

Store leftover vegetable couscous 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

Calories: 200 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 4g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains wheat.

Summary

Vegetable couscous is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Vegetable couscous is a flavorful and nutritious dish that is easy to make and perfect for a quick and satisfying meal. With a mix of vegetables, fluffy couscous, and a variety of flavors, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, and I was visiting a friend of mine who had recently returned from a trip to Morocco. She had raved about the food she had tried there, especially the vegetable couscous. Intrigued, I asked her if she had a recipe for it that she could share with me.

She led me to her kitchen, where she pulled out a well-loved cookbook that she had picked up during her travels. As she flipped through the pages, she explained to me the different ingredients and spices that were commonly used in Moroccan cuisine. I was fascinated by the vibrant colors and exotic flavors that I saw before me.

When she finally found the recipe for vegetable couscous, she handed me a pencil and a piece of paper and told me to take notes. I eagerly jotted down each ingredient and step, making sure to pay attention to every detail. I could already imagine the fragrant aroma that would fill my own kitchen once I started cooking.

As soon as I returned home, I set to work gathering all the necessary ingredients. I chopped up an assortment of colorful vegetables – carrots, zucchini, bell peppers, and tomatoes – and sautéed them in a large pot with olive oil. The kitchen was soon filled with the mouth-watering smell of garlic and onions sizzling on the stove.

Next, I added vegetable broth, chickpeas, and a blend of Moroccan spices – cumin, coriander, cinnamon, and paprika. I let the mixture simmer and meld together, creating a rich and savory broth that would later be poured over fluffy couscous.

While the vegetables cooked, I prepared the couscous according to the package instructions, fluffing it with a fork until it was light and airy. Once the vegetables were tender and the broth had thickened, I spooned the mixture over the couscous, garnishing it with a sprinkle of fresh cilantro and toasted almonds.

The first bite of the vegetable couscous transported me back to that sunny afternoon in my friend's kitchen. The flavors were bold and complex, with a perfect balance of sweet, savory, and spicy notes. I couldn't believe that I had created something so delicious and exotic in my own home.

Since that day, vegetable couscous has become a staple in my cooking repertoire. I have made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepare it, I am reminded of the friendship that sparked my love for Moroccan cuisine and the joy of discovering new flavors and recipes.

As I sit here now, enjoying a steaming bowl of vegetable couscous on my patio, I am grateful for the journey that led me to this recipe. It has brought me closer to my friend, introduced me to a new culinary tradition, and filled my home with the warmth and comfort of good food. And for that, I will always be thankful.