One-Pot Spiced Couscous & Veggies

Serves 3
1 tablespoon olive oil or vegetable broth
1 medium red onion, diced
1 large bell pepper, diced
1 large carrot, diced
2 minced garlic cloves
¾ teaspoon paprika
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 (15-ounce) can chickpeas, drained and rinsed
5 Peppadew Piquant peppers, chopped (or ½ cup golden raisins)
1 cup Moroccan couscous
1 ½ cups vegetable broth
½ packed cup chopped parsley, plus more for garnish
Zest of 1 small lemon
Lemon juice to taste (about 1 small lemon)
✅Heat the oil in a medium-large skillet over medium heat. Add the red onion, pepper, and carrot and cook for about 5 minutes, or until just tender.
✅Add the garlic and cook for 30 seconds more. Add the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper and cook for 1 minute.
✅Add the peppadew peppers, and chickpeas and cook for 1 minute, stirring.
✅Add the broth and cook for about 1 minute more, or until just warmed through. ✅Remove from the heat. Add the couscous, and parsley. Mix until the couscous is fully incorporated. Let stand for 5 minutes, or until the liquid is absorbed.
✅Grate with lemon zest using a microplane. Add lemon juice to taste. Fluff with a fork and serve.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!