Veggie-Topped Couscous
A vibrant veggie-topped couscous dish featuring flavorful tomatoes, chickpeas, and aromatic spices, perfect for a wholesome, plant-based meal that appeals to all tastes.
Ingredients
- 1 large onion ⓘ
- 2 cloves garlic ⓘ
- 1 tsp. olive oil ⓘ
- 2 c. thinly sliced carrots ⓘ
- 1/2 c. water ⓘ
- 1 tsp. dried basil ⓘ
- 1/2 tsp. ground cumin ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. ground red pepper ⓘ
- 2 medium zucchini ⓘ
- 1 (15 oz.) can garbanzo beans ⓘ
- 1 (14 1/2 oz.) can reduced sodium stewed tomatoes ⓘ
- 2 Tbsp. water ⓘ
- 2 tsp. cornstarch ⓘ
- 2 c. reduced sodium chicken broth ⓘ
- 1 c. couscous ⓘ
Instructions
- In a large saucepan, cook onion and garlic in hot oil over medium-low heat until crisp-tender.
- Stir in carrots, 1/2 cup water, basil, cumin, salt, and red pepper if desired.
- Bring to boiling.
- Reduce heat, cover, and simmer for 10 minutes.
- Stir in zucchini, garbanzo beans, and stewed tomatoes.
- Cover and cook for 2 minutes.
- In a small bowl, stir together 2 tablespoons water and cornstarch.
- Stir the cornstarch mixture into the tomato mixture.
- Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition & Diet Analysis (per serving)
818
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).