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.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of chicken broth. You can swap out the zucchini for bell peppers or eggplant based on preference. If you want more protein, add cooked chicken or tofu. To enhance the dish, try incorporating fresh herbs such as parsley or cilantro before serving. Adjust spices according to taste, especially the ground red pepper if you prefer less heat.
Serving Suggestions
Serve the veggie-topped couscous hot, garnished with fresh herbs. It pairs beautifully with Mediterranean recipes, such as a simple Greek salad or grilled chicken skewers. For a heartier meal, consider serving it alongside 'Kota Me Rizi' - Easy Chicken Pilaf. This dish also works well as a base for roasted vegetables or as a filling side for barbecued meats.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat, adding a splash of water or broth to prevent drying out. Stir occasionally until heated through. You can also microwave it in a covered bowl, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie-Topped Couscous contains roughly 1544 calories, with 10g protein, 92g carbohydrates, and 128g fat. It is an excellent source of vitamin C (74% of the Daily Value), vitamin A (43% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2188mg per serving (95% of the Daily Value).
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).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe can easily be made vegan by ensuring you use vegetable broth instead of chicken broth and omitting any chicken or other animal products. The dish is naturally packed with flavors from the vegetables and spices, making it a satisfying meal on its own.
What type of couscous should I use?
You can use regular couscous or whole wheat couscous for a healthier option. The cooking times may vary slightly, so follow the package instructions closely. If you prefer a different grain, quinoa or bulgur can also be excellent alternatives that will complement the veggies nicely.
How can I add more protein to this dish?
To boost the protein content, consider adding cooked chicken, shrimp, or tofu. You can also increase the amount of garbanzo beans. For a different flavor profile, try incorporating cooked lentils or a sprinkle of feta cheese on top just before serving.
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).