Vegetable Couscous with Apricots and Sunflower Seeds

Elevate your weeknight meals with this vibrant Vegetable Couscous with Apricots and Sunflower Seeds, a colorful, flavor-packed dish that seamlessly blends wholesome ingredients and warm spices. Fluffy couscous absorbs the rich essence of vegetable stock, while a medley of sautéed vegetables—including carrots, zucchini, and red bell peppers—brings a satisfying crunch. Sweet, chewy dried apricots add a delightful contrast to the savory notes of cumin and cinnamon, while toasted sunflower seeds lend a nutty finish. Brightened with fresh parsley and a splash of lemon juice, this quick and easy recipe comes together in just 30 minutes, making it perfect as a light main course or a hearty side dish. Delicious warm or at room temperature, this dish is not only nutritious but also a feast for the eyes and palate!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup couscous
• 1.25 cups vegetable stock
• 2 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 2 cloves, minced garlic
• 0.5 teaspoons ground cumin
• 0.25 teaspoons ground cinnamon
• 0.5 cup, chopped dried apricots
• 0.25 cup, toasted sunflower seeds
• 0.25 cup, chopped fresh parsley
• 0.5 teaspoons or to taste salt
• 0.25 teaspoons or to taste black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the vegetable stock in a small saucepan until simmering. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes to absorb the liquid.

Step 2

Fluff the couscous with a fork and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and sauté for 2-3 minutes until translucent.

Step 5

Stir in the carrot and cook for another 3-4 minutes until slightly softened.

Step 6

Add the zucchini and red bell pepper, and cook for 3-4 minutes more until the vegetables are tender but still crisp.

Step 7

Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for 1 minute until fragrant.

Step 8

Add the chopped dried apricots and cooked couscous to the skillet. Mix well to combine all the ingredients.

Step 9

Stir in the toasted sunflower seeds and fresh parsley.

Step 10

Season with salt, black pepper, and lemon juice to taste.

Step 11

Serve warm or at room temperature as a side dish or light main course.

Nutrition Facts

Serving size	(1123.9g)

Amount per serving	% Daily Value*
Calories	1063.5

Total Fat 50.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 15.7g
Cholesterol 0mg	0%
Sodium 4104.4mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 22.1g	0%
Total Sugars 50.1g
Protein 26.4g	0%

Vitamin D 0IU	0%
Calcium 239.4mg	0%
Iron 7.9mg	0%
Potassium 2615.9mg	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: 41.3%

Protein: 9.6%

Carbs: 49.1%