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vegetarian couscous recipe

This vegetarian couscous recipe is quick, healthy, and full of flavor. Made with tender vegetables, chickpeas, and warm spices, it comes together in under 30 minutes and makes a perfect lunch or light dinner for four people.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean, North African
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup couscous
  • 1 ¼ cups vegetable broth or hot water
  • 1 tablespoon olive oil
  • 1 small zucchini diced
  • 1 carrot thinly sliced
  • 1 bell pepper any color, chopped
  • ½ cup cooked chickpeas
  • ¼ cup red onion chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric optional
  • Salt and black pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. Heat olive oil in a pan over medium heat.
  2. Add zucchini, carrot, bell pepper, and onion. Cook for 5–6 minutes until tender.
  3. Stir in chickpeas, cumin, turmeric, salt, and pepper. Cook for 2 more minutes.
  4. In a separate bowl, pour hot vegetable broth over couscous. Cover and let sit for 5 minutes.
  5. Fluff couscous with a fork. Add the cooked vegetables and mix well.
  6. Garnish with parsley and serve with lemon wedges.