Couscous | FoodieAtlas

Ingredients

2 cups couscous
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
1 cup chickpeas, cooked or canned
1 cup butternut squash, chopped
1 large tomato, chopped
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and saut√© until soft and translucent. Add the minced garlic and cook for another minute.

Add the chopped carrots, zucchinis, red bell pepper, and butternut squash to the pot. Cook for about 5-7 minutes, stirring occasionally.

Add the Spices

Stir in the ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, and pepper. Cook for another 2-3 minutes until the spices are fragrant.

Add the Liquid

Pour in the vegetable or chicken broth and add the chopped tomato. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Prepare the Couscous

While the vegetables are cooking, prepare the couscous according to the package instructions. Typically, you would bring 2 cups of water to a boil in a separate pot. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes. Fluff with a fork before serving.

Combine and Serve

Stir the cooked chickpeas into the vegetable mixture and let it simmer for another 5 minutes to heat through.