Couscous With Vegetables Recipe

Bring 1.5 cups vegetable broth, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper to a gentle boil in a small saucepan over medium heat.

Remove the saucepan from heat, stir in 1.5 cups couscous, cover tightly and let stand undisturbed for 5 minutes to absorb liquid.

After 5 minutes, fluff the couscous with a fork to separate grains and loosen; drizzle 1 tbs extra-virgin olive oil if mixture seems dry and fluff again. Keep covered and set aside while you cook the vegetables.

Heat 2 tbs olive oil in a large skillet over medium heat until shimmering.

Add the diced onion and a pinch of salt; sauté 4–5 minutes, stirring occasionally, until onion is translucent and beginning to soften.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Add diced carrot and red bell pepper; cook 4–5 minutes until they begin to soften but still have some bite.

Stir in the diced zucchini and cook 3–4 more minutes until zucchini is tender and beginning to brown at the edges.

If using frozen peas, stir them in now and cook 1–2 minutes until heated through. If using cherry tomatoes, add them the last 1–2 minutes so they just soften without collapsing.

Sprinkle the cooked vegetables with 1 tsp ground cumin, 1/2 tsp sweet paprika, 1/2 tsp dried thyme or oregano, 3/4 tsp salt and 1/4 tsp black pepper. Stir thoroughly to coat and cook 30–60 seconds to bloom the spices.

Remove the skillet from heat and stir in 1 tbs lemon zest and 2 tbs fresh lemon juice.

Transfer the fluffed couscous to the skillet with the vegetables (or pour the vegetables into the couscous bowl). Gently fold the couscous and vegetables together until evenly combined and heated through, 1–2 minutes. If the mixture seems dry, add up to 1–2 tbs warm broth or a drizzle of olive oil.

Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Stir in 1/4 cup chopped fresh parsley and 1 tbs olive oil for sheen and freshness.

Transfer to a serving bowl, sprinkle toasted sliced almonds or pine nuts on top if using, and serve warm or at room temperature.