A veggie filled, colorful, and flavor infused dish
This recipe is a great option for getting lots of fresh and healthy veggies, along with nourishing and warming spices, into your meal. I love making veggie couscous because it can be nice change from recipes with pasta or rice as a base, and the light & fluffy texture of the grain goes well with the heavier and deeper flavors of the veggies and spices.
This recipe is also nice because it only requires 6-steps to complete, so if you're looking for an easy-to-make, nourishing, and flavorful dish, give this recipe a try!
Note: Couscous is made from semolina, which does have gluten in it, so if you're looking for a gluten-free option I recommend making this dish with brown or white rice instead!
4 medium carrots (cubed)
1 large zucchini (sliced)
2 medium sweet potatoes (cubed)
1 bell pepper (sliced)
1 cup cooked chickpeas (rinsed and drained)
1 cup couscous (will make about 2 cups once cooked)
4 cups veggie broth
2 cups water
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cardamom
Salt to taste
Chop, rinse, and dry your veggies (carrots, zucchini, sweet potatoes & bell pepper)
Add the carrots, sweet potatoes, zucchini, and spices/salt to a large pot on your stovetop, along with the veggie broth and water
Allow veggies to cook for 5 minutes on high before adding in your pepper and chickpeas
Once all ingredients are in the pot, allow to cook until veggies have softened (this usually takes about 20 minutes)
Prepare your couscous according to package
Once your couscous and veggies are cooked, serve together and enjoy!