High Protein Couscous with Vegetables

Elevate your weeknight dinner game with this High Protein Couscous with Vegetables, a vibrant and wholesome dish that's as nourishing as it is flavorful. Packed with plant-based protein from hearty chickpeas, this recipe features tender whole wheat couscous cooked in savory vegetable broth for a rich, nutty base. Bright red bell peppers, zucchini, broccoli florets, and aromatic garlic combine to create a medley of colorful, nutrient-rich vegetables, all lightly seasoned with earthy cumin and a tangy splash of fresh lemon juice. Ready in just 35 minutes, this one-skillet wonder is perfect for busy weeknights or meal prep, offering a satisfying, high-protein vegetarian option. Serve warm with a sprinkle of fresh parsley for a light yet filling dish that’s sure to impress. Keywords: high-protein, couscous recipe, vegetarian dinner, easy meal prep, plant-based protein, quick weeknight meals.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Whole wheat couscous
• 1.5 cups Vegetable broth
• 1 cup Chickpeas, canned and drained
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 cup Broccoli florets
• 0.5 medium Red onion, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Cumin powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Parsley, chopped

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5-10 minutes until the liquid is absorbed. Fluff with a fork.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped red onion and cook for 3-4 minutes until it begins to soften.

Step 3

Stir in the garlic, and cook for another 1 minute until fragrant.

Step 4

Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook while stirring occasionally for 5-7 minutes until the vegetables are tender-crisp.

Step 5

Stir in the chickpeas to the vegetable mixture and cook for 2-3 minutes, allowing them to heat through.

Step 6

Add the cooked couscous to the skillet and mix thoroughly.

Step 7

Season with cumin powder, salt, and black pepper. Drizzle lemon juice over the mixture and stir to combine evenly.

Step 8

Remove from heat and stir in freshly chopped parsley.

Step 9

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1326.4g)

Amount per serving	% Daily Value*
Calories	1038.5

Total Fat 38.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1924.6mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 28.5g	0%
Total Sugars 27.4g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 327.8mg	0%
Iron 9.9mg	0%
Potassium 2427.9mg	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: 32.0%

Protein: 13.7%

Carbs: 54.3%