Saturday Lunch Cous Cous

Brighten up your weekend with this vibrant and wholesome Saturday Lunch Couscous, a Mediterranean-inspired recipe packed with fresh vegetables, aromatic spices, and a zesty lemon finish. Perfectly fluffy couscous is infused with the light flavor of vegetable broth and tossed with sautéed red bell peppers, zucchini, juicy cherry tomatoes, and hearty chickpeas. A touch of cumin and paprika adds a warm, earthy depth, while fresh parsley and a burst of lemon juice bring a refreshing balance. Ready in just 35 minutes, this quick and easy dish is ideal for a satisfying lunch for four, with the option to add crumbled feta cheese for extra creaminess. Enjoy it as a standalone vegetarian meal or pair it with your favorite protein for a complete feast!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Couscous
• 1.25 cups Vegetable broth
• 2 tablespoons Olive oil
• 2 units Garlic cloves, minced
• 1 unit Red bell pepper, diced
• 1 unit Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 1 cup Canned chickpeas, drained and rinsed
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 unit Lemon, juiced
• 0.25 cup Crumbled feta cheese (optional)

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes.

Step 2

Fluff the couscous with a fork and set aside, keeping it covered to stay warm.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 5

Stir in the cherry tomatoes and chickpeas, cooking for an additional 3 minutes until heated through.

Step 6

Sprinkle the ground cumin, ground paprika, salt, and black pepper over the vegetable mixture. Stir well to coat the vegetables evenly with the spices.

Step 7

Turn off the heat and gently mix the cooked couscous into the skillet with the vegetables.

Step 8

Stir in the fresh parsley and squeeze in the lemon juice. Adjust seasoning with more salt and pepper if needed.

Step 9

Serve warm in bowls or plates. Optionally, top with crumbled feta cheese for an additional layer of flavor.

Nutrition Facts

Serving size	(1240.1g)

Amount per serving	% Daily Value*
Calories	1115.1

Total Fat 51.3g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 53.4mg	0%
Sodium 3601.8mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 24.9g	0%
Total Sugars 26.5g
Protein 40.5g	0%

Vitamin D 0IU	0%
Calcium 538.4mg	0%
Iron 10.4mg	0%
Potassium 2262.0mg	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: 40.3%

Protein: 14.1%

Carbs: 45.6%