Very Easy and Delicious Vegetable Couscous
One-pot Mediterranean-African dish featuring fluffy semolina pearls tossed with aromatic spices, caramelized aromatics, and crisp-tender vegetables. This version uses a "toasting" technique to ensure the couscous never turns mushy.
Ingredients
- 1 Red bell pepper
- 1/2 Cup Onion Chopped
- 1 tbsp Olive Oil
- 1.25 cup broth
- 1 cup peas frozen
- 2 tbsp raisins
- 1/8 tsp cinnamon
- 1/4 tsp Tumeric
- 3/4 cup couscous
- Salt and pepper to taste
- 1/4 cup parsley chopped fresh
- 1/2 tsp Salt and Pepper to taste crushed
Instructions
- How-to Instructions
- Step 1: Sauté and Caramelize
- Heat the olive oil in your skillet over medium-high heat. Add the onions, carrots, and bell peppers. Sauté for 5–6 minutes.1 Red bell pepper, 1/2 Cup Onion Chopped, 1 tbsp Olive Oil
- Note: You want the onions to be translucent and the carrots to just begin softening. Add the minced garlic in the last 60 seconds so it doesn't burn.
- Step 2: Bloom the Spices
- Add the turmeric, cinnamon, cumin, and red pepper flakes directly into the oil in the center of the pan. Stir for 30 seconds until fragrant. This "blooms" the spices, releasing essential oils that water-boiling cannot achieve.1/8 tsp cinnamon, 1/4 tsp Tumeric, Salt and pepper to taste
- Step 3: The Toasting Method (Pro Tip)
- Push the vegetables to the side and add the dry couscous to the center. Stir the dry grains with the oil and vegetables for 1-2 minutes until the couscous smells slightly nutty. This coats each grain in fat, preventing them from clumping later.3/4 cup couscous, 1/2 tsp Salt and Pepper to taste crushed
- Step 4: The Steam
- Add the raisins and frozen peas. Pour in the broth and bring to a rapid boil. As soon as it boils, stir once, cover with a tight lid, and remove from heat immediately.1 cup peas frozen, 1.25 cup broth
- Crucial: Do not peek! Let it sit for 7–10 minutes. The residual heat will perfectly steam the grains.
- Step 5: The Finish
- Remove the lid. Drizzle the fresh lemon juice over the top and add the fresh parsley. Using a fork (never a spoon!), gently scrape the surface and fluff the grains from the bottom up.1/4 cup parsley chopped fresh
Nutrition
Calories: 245kcal
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