Spiced Couscous with Veggies

Ingredients

• 1 cup Couscous (fine‑grain, dry)
• 1 cup Water (for steaming couscous)
• 2 cups Mixed Vegetables (chopped carrots, zucchini, red bell pepper (or any quick‑cooking veg))
• 1 tsp Cumin Powder (ground)
• 1 tsp Paprika (sweet or smoked)
• 0.5 tsp Turmeric (ground)
• 0.5 tsp Salt (adjust to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep the Vegetables

   Wash and dice carrots, zucchini, and red bell pepper into uniform ½‑inch pieces so they cook evenly.

   Time: PT3M

2. Toast the Spices (Optional)

   In the dry saucepan over low heat, add cumin, paprika, and turmeric. Stir for 30 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: low

3. Add Water and Bring to a Boil

   Add 1 cup water, salt, and pepper to the saucepan. Increase heat to medium‑high and bring to a rolling boil.

   Time: PT2M

   Temperature: medium‑high

4. Add Couscous and Veggies

   Stir in the couscous and chopped vegetables. Quickly cover the pot, remove from heat, and let sit for 5 minutes.

   Time: PT5M

5. Fluff and Finish

   After 5 minutes, uncover and fluff the couscous with a fork. Stir in chopped parsley for freshness.

   Time: PT1M

6. Serve

   Transfer to a serving bowl and enjoy hot or at room temperature. This dish keeps well for leftovers.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

35g

Fat

1g

Fiber

4g