Vegetarian Couscous
This Vegetarian Couscous is quick, colorful, and packed with delicious veggies. Perfect for a nutritious meal prep or a vibrant weeknight dinner!
Servings: 4 servings
Ingredients
- 1 clove garlic crushed
- 1/8 cup extra virgin olive oil
- 1/2 cup grilled peppers bottled and coarsely chopped
- 1/2 cup leeks coarsely chopped
- 1 cup carrots diced (about 1 medium carrot)
- 1 cup zucchini diced (about 1 medium zucchini)
- 1 cup eggplant diced (about 1/2 medium eggplant)
- 1 1/4 cups couscous dry
- 2 cups vegetable broth
- 1/8 teaspoon ground black pepper
- Fresh parsley finely chopped for garnish
Instructions
- Begin by washing and chopping your vegetables. Dice the carrots, zucchini, and eggplant, and coarsely chop the leeks and grilled peppers. Set aside.
- In a large pot, heat the extra virgin olive oil over medium heat. Add the crushed garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the chopped leeks, carrots, zucchini, and eggplant to the pot. Sauté for approximately 5-7 minutes, or until the vegetables are tender and slightly caramelized. Stir occasionally to ensure even cooking.
- Stir in the coarsely chopped grilled peppers and cook for an additional 2 minutes, allowing their flavors to meld with the other vegetables.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, add the dry couscous and ground black pepper. Stir well, then cover the pot and remove it from heat. Let it sit for about 5 minutes to allow the couscous to absorb the liquid.
- After 5 minutes, uncover the pot and fluff the couscous with a fork. Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Equipment
- Large Pot
- Wooden Spoon
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Serving Dish
Notes
- Use quinoa instead of couscous for a gluten-free alternative.
- Try adding chickpeas for extra protein and heartiness.
- Store leftovers in an airtight container in the fridge for up to five days.