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Vegetable Couscous

Vegetable Couscous
Need a vegan main course? Vegetable Couscous could be an outstanding recipe to try. One serving contains 583 calories, 17g of protein, and 9g of fat. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up vegetable broth, cilantro and flat-leaf parsley, couscous, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Heat a large sauce pot over medium high heat.
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SauceSauce
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PotPot
2
Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper.
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Salt And PepperSalt And Pepper
Yellow SquashYellow Squash
Bay LeavesBay Leaves
ZucchiniZucchini
OnionOnion
Cooking OilCooking Oil
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3
Saute, stirring frequently, 7 or 8 minutes.
4
Add pumpkin and broth to the pan and stir to combine.
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PumpkinPumpkin
BrothBroth
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Frying PanFrying Pan
5
Add cumin and coriander. Bring broth to a boil.
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CorianderCoriander
BrothBroth
CuminCumin
6
Add couscous to the broth, stir, cover and remove from heat.
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CouscousCouscous
BrothBroth
7
Let stand 5 minutes.
8
Remove lid from the pot and fluff couscous with a fork.
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CouscousCouscous
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PotPot
9
Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter.
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CilantroCilantro
ParsleyParsley
TomatoTomato
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Frying PanFrying Pan
10
Serve with warm Mediterranean flat breads.

Equipment

DifficultyMedium
Ready In25 m.
Servings4
Health Score29
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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