North South East West Couscous

Embark on a flavorful journey with "North South East West Couscous," a vibrant and globally inspired dish that brings together a medley of textures and tastes from around the world. This quick and wholesome recipe features tender couscous infused with warm spices like cumin and turmeric, paired with sautéed vegetables, protein-packed chickpeas, and bursts of sweetness from dried apricots. Toasted almonds add a satisfying crunch, while fresh parsley and cilantro bring an herbal brightness. Finished with a zesty touch of lemon juice and zest, this colorful dish is perfect as a hearty vegetarian main or a stunning side. Ready in just 35 minutes, it's a versatile, crowd-pleasing option that's both nourishing and delightfully complex. Perfect for meal prep, gatherings, or a quick weeknight dinner, "North South East West Couscous" will transport your taste buds with every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups couscous
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 0.5 teaspoons ground turmeric
• 1 medium red onion, finely chopped
• 1 medium bell pepper, diced (any color)
• 1 medium zucchini, diced
• 1 cup chickpeas, rinsed and drained
• 0.5 cup dried apricots, chopped
• 0.5 cup almonds, toasted and chopped
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Directions

Step 1

In a medium saucepan, heat the vegetable broth until it comes to a gentle boil.

Step 2

Place the couscous in a large, heatproof bowl. Pour the hot vegetable broth over the couscous, cover tightly with a lid or plate, and let it sit for 5-7 minutes until the liquid is absorbed.

Step 3

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cumin and turmeric, stirring for 20-30 seconds until fragrant.

Step 4

Add the chopped red onion, bell pepper, and zucchini to the skillet. Sauté for 5 minutes until the vegetables are slightly softened but still retain a bite.

Step 5

Stir in the chickpeas, dried apricots, salt, and black pepper. Cook for an additional 2-3 minutes to heat through.

Step 6

Fluff the couscous with a fork and drizzle it with the remaining 1 tablespoon of olive oil. Gently mix in the cooked vegetable and chickpea mixture until evenly combined.

Step 7

Fold in the toasted almonds, chopped parsley, and cilantro for a burst of flavor and texture.

Step 8

Finish the dish with freshly squeezed lemon juice and a sprinkle of lemon zest for brightness.

Step 9

Serve warm or at room temperature. Enjoy as a standalone dish or pair with your favorite protein for a complete meal.

Nutrition Facts

Serving size	1683.9 grams (1683.9g)

Amount per serving	% Daily Value*
Calories	1774

Total Fat 71.20g	91%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 3154mg	137%
Total Carbohydrate 245.90g	89%
Dietary Fiber 49.30g	176%
Total Sugars 81.80g
Protein 59.70g	119%

Vitamin D 0IU	0%
Calcium 643mg	49%
Iron 22mg	122%
Potassium 4508mg	96%

*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: 34.4%

Protein: 12.8%

Carbs: 52.8%