Creado con IA
Moroccan Vegetable Couscous
35 min 278 kcal por ración Fácil
Ingredientes
4 Raciones
- dry couscous200 g
- olive oil1 tablespoon
- carrot1 medium (about 61g)
- zucchini1 medium (about 196g)
- red bell pepper1 medium (about 119g)
- chickpeas, cooked100 g
- onion1 small (about 70g)
- ground cumin1 teaspoon
- ground coriander0,5 teaspoon
- paprika0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- fresh mint, chopped1 tablespoon
- fresh parsley, chopped1 tablespoon
Preparación
- 1
Place the dry couscous in a large heatproof bowl. Pour 250 ml of boiling water over the couscous, cover, and let it sit for 5 minutes to absorb the water.
- 2
Fluff the couscous with a fork to separate the grains.
- 3
In a large skillet or saucepan, heat the olive oil over medium heat.
- 4
Add the chopped onion and sauté for 2-3 minutes until softened.
- 5
Add the diced carrot, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 6
Stir in the ground cumin, ground coriander, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- 7
Add the cooked chickpeas to the skillet and stir to combine. Cook for another 2 minutes to heat through.
- 8
Remove the skillet from the heat. Add the fluffed couscous to the vegetable mixture and mix well.
- 9
