Vegan Couscous with Vegetables

Bright, wholesome, and delightfully satisfying, this Vegan Couscous with Vegetables recipe is a must-try for plant-based meal lovers! Featuring fluffy whole wheat couscous infused with zesty lemon juice and a medley of colorful vegetables like bell peppers, zucchini, carrots, and cherry tomatoes, this dish is packed with flavor and nutrients. Protein-rich chickpeas add heartiness, while warm spices like cumin and paprika elevate the taste profile to perfection. Ready in just 30 minutes, it’s a quick and healthy option for busy weeknights or meal prep. Garnished with fresh parsley, this vibrant couscous recipe is as beautiful to serve as it is delicious to eat. Enjoy it as a standalone entree or a flavorful side dish that’s sure to wow your taste buds. Perfectly vegan, easy to make, and brimming with wholesome ingredients—this dish is bound to become a family favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup whole wheat couscous
• 1.5 cups water
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 medium carrot
• 1 small red onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 1 cup chickpeas
• 2 tablespoons lemon juice
• 0.5 cup parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cumin
• 0.5 teaspoon paprika

Directions

Step 1

In a medium-sized pot, bring 1.5 cups of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil.

Step 2

Once the water is boiling, remove the pot from heat and stir in 1 cup of couscous. Cover the pot with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the water.

Step 3

Meanwhile, dice the red bell pepper, zucchini, carrot, and red onion into small, even pieces. Mince the garlic cloves.

Step 4

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced vegetables and minced garlic, stirring occasionally, and cook for about 5-7 minutes until the vegetables are tender and fragrant.

Step 5

Halve the cherry tomatoes and add them along with the drained chickpeas to the pan. Season with 0.5 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of paprika. Cook for another 2-3 minutes.

Step 6

Fluff the couscous with a fork and add it to the vegetable mixture in the pan. Stir in 2 tablespoons of lemon juice and chopped parsley.

Step 7

Mix everything well and taste to adjust seasoning if necessary.

Step 8

Serve warm, garnished with additional parsley, if desired.

Nutrition Facts

Serving size	(1517.0g)

Amount per serving	% Daily Value*
Calories	1068.7

Total Fat 36.2g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4333.7mg	0%
Total Carbohydrate 157.2g	0%
Dietary Fiber 31.1g	0%
Total Sugars 40.4g
Protein 34.9g	0%

Vitamin D 0IU	0%
Calcium 314.2mg	0%
Iron 12.5mg	0%
Potassium 2366.5mg	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: 29.8%

Protein: 12.8%

Carbs: 57.5%