Couscous with vegetables and herbs

4 servings

15 minutes

Couscous with vegetables and herbs is a fragrant dish of Moroccan cuisine that combines the tenderness of couscous with the freshness of vegetables. Historically, couscous was a staple food in North Africa, prepared in traditional clay pots and served with meat or vegetables. In this version, couscous takes on a golden hue from turmeric, while juicy vegetables like zucchini, bell peppers, and cherry tomatoes add brightness and rich flavor. The mild spiciness of garlic and fresh parsley adds a touch of zest. This versatile dish is suitable for both everyday dinners and festive tables, and its lightness and richness make it an excellent choice for healthy eating.

Energy value per serving

• Calories: 197.9
• Proteins: 5.2g
• Fats: 9.4g
• Carbohydrates: 23.3g

Ingredients

• Couscous: 250 g
• Turmeric: 0.5 tsp
• Leek: 1 pc
• Cherry tomatoes: 8 pc
• Sweet pepper: 1 pc
• Garlic: 2 clove
• Zucchini: 150 g
• Salt: to taste
• Parsley: 40 g
• Vegetable oil: 2 tbsp

Cooking steps

1. We prepare couscous as indicated on the package.

   Required ingredients:

   • Couscous: 250 g

2. We add salt and turmeric (curry) for color.

   Required ingredients:

   • Salt:  to taste
   • Turmeric: 0.5 teaspoon

3. Chop the vegetables randomly, fry for 5 minutes in vegetable oil, season with salt to taste, add garlic, chopped parsley, and mix with couscous.

   Required ingredients:

   • Leek: 1 piece
   • Cherry tomatoes: 8 pieces
   • Sweet pepper: 1 piece
   • Garlic: 2 cloves
   • Zucchini: 150 g
   • Salt:  to taste
   • Parsley: 40 g
   • Vegetable oil: 2 tablespoons