Gluten-Free Vegetable Couscous

Bursting with fresh vegetables and aromatic spices, this Gluten-Free Vegetable Couscous is a wholesome and vibrant dish perfect for any occasion. Made with gluten-free couscous from corn or alternative grains, it's an excellent choice for those avoiding gluten without sacrificing flavor. The medley of diced carrots, zucchini, bell peppers, cherry tomatoes, and red onion is gently sautéed and seasoned with warm spices like cumin and paprika, creating a colorful, nutrient-packed base. A finishing touch of fresh parsley and tangy lemon juice adds brightness, making it an irresistible side dish or light main course. Quick to prepare in just 35 minutes, this recipe is both satisfying and versatile, perfect for weeknight dinners or meal prep. Whether served warm or at room temperature, this gluten-free delight will become a household favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Gluten-free couscous (made from corn or other gluten-free grains)
• 1.5 cups Water or vegetable broth
• 2 tablespoons Olive oil
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 1 medium Bell pepper (any color), diced
• 1 cup Cherry tomatoes, halved
• 0.5 medium Red onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, finely chopped
• 1 tablespoon Lemon juice

Directions

Step 1

In a medium saucepan, bring the water or vegetable broth to a boil.

Step 2

Remove the saucepan from heat, stir in the gluten-free couscous, cover, and let it sit for 5 minutes until the liquid is absorbed.

Step 3

Fluff the couscous with a fork and set aside.

Step 4

In a large skillet, heat olive oil over medium heat.

Step 5

Add the diced carrot and cook for 3-4 minutes, stirring occasionally, until slightly softened.

Step 6

Add the zucchini, bell pepper, and red onion to the skillet. Cook for another 5-6 minutes until the vegetables are tender but still crisp.

Step 7

Stir in the minced garlic, ground cumin, ground paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

Step 8

Turn off the heat and gently mix in the halved cherry tomatoes and the cooked couscous.

Step 9

Sprinkle the chopped parsley and drizzle the lemon juice over the couscous mixture. Stir to combine evenly.

Step 10

Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1195.0g)

Amount per serving	% Daily Value*
Calories	669.6

Total Fat 32.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2673.0mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 20.9g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 167.6mg	0%
Iron 5.9mg	0%
Potassium 1809.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 9.0%

Carbs: 49.9%