One-Pot Spiced Couscous and Vegetables
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 medium red onion, diced
- 1 large bell pepper, diced
- 1 large carrot, diced
- 2 minced garlic cloves
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 Peppadew Piquant peppers, chopped (or 1/2 cup golden raisins)
- 1 cup Moroccan couscous
- 1 1/2 cups vegetable broth
- 1/2 packed cup chopped parsley, plus more for garnish
- Zest of 1 small lemon
- Lemon juice to taste (about 1 small lemon)
Preparation
Heat the oil in a medium-large skillet over medium heat. Add the red onion, pepper, and carrot and cook for about 5 minutes, or until just tender.
Add the garlic and cook for 30 seconds more. Add the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper and cook for 1 minute.
Add the peppadew peppers and chickpeas and cook for 1 minute, stirring.
Add the broth and cook for about 1 minute more, or until just warmed through. Remove from the heat. Add the couscous and parsley. Mix until the couscous is fully incorporated. Let stand for 5 minutes, or until the liquid is absorbed.
Grate with lemon zest using a microplane. Add lemon juice to taste. Fluff with a fork and serve.
