Not So Spontaneous Couscous Recipe
Recipe Overview
- Cook Time: 18 minutes
- Prep Time: 10 minutes
- Total Time: 28 minutes
- Category: Lunch/Snacks
- Servings: 2
- Rating: 4.5/5 (5 reviews)
Description
This delightful dish, inspired by a colleague’s creative take on a simple couscous recipe, combines a variety of vegetables, legumes, and a touch of sweetness from raisins to create a colorful, nutritious meal. Whether enjoyed warm or chilled the next day, this couscous is an excellent choice for lunch or a satisfying snack. Perfect for those looking for a vegan, low-cholesterol option, it brings together flavors and textures that will tantalize your taste buds while keeping your meal healthy and budget-friendly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Red onion | ½ medium, diced |
| Zucchini | ½ medium, diced |
| Carrot | ½ medium, diced |
| Corn | ½ cup (frozen or fresh) |
| Celery | ½ stalk, diced |
| Raisins | ¼ cup |
| Spring onion | ½ stalk, sliced |
| Garbanzo beans | ¼ cup (canned, rinsed) |
| Water | ½ cup |
| Couscous | ¼ cup |
| Salt and pepper | To taste |
| Optional: Almonds | Chopped, for garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 516.5 kcal |
| Total Fat | 17.7 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 0 mg |
| Sodium | 288.4 mg |
| Carbohydrates | 83.9 g |
| Dietary Fiber | 11.2 g |
| Sugars | 29.2 g |
| Protein | 13.7 g |
Instructions
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Sauté the Onion: Begin by heating the olive oil in a medium-sized pan over medium-low heat. Add the diced red onion and sauté for approximately 10 minutes, stirring occasionally, until the onions are lightly browned and fragrant.
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Combine Ingredients: Once the onions have reached the desired level of caramelization, introduce the corn, couscous, garbanzo beans, raisins, and water to the pan. Stir to ensure that all ingredients are well combined.
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Cook the Couscous: Cover the pan with a lid and allow the mixture to cook on low heat for about 5 to 8 minutes. This step is crucial, as it allows the couscous to absorb the water and become tender. Keep an eye on it to prevent sticking, and remove from heat when the water is fully absorbed.
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Add Vegetables: After the couscous has cooked, add the remaining vegetables—zucchini, carrot, spring onion, and celery—into the pan. Stir gently to incorporate all the ingredients, ensuring that the veggies are evenly distributed throughout the couscous.
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Season and Serve: Season your dish with salt and pepper to taste. Mix well to combine all flavors. You can serve this dish warm, straight from the pan, or allow it to cool and refrigerate it for a refreshing cold salad the next day.
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Customize: Feel free to substitute other beans based on your preference; turtle beans and navy beans work exceptionally well in this recipe.
This Not So Spontaneous Couscous not only encapsulates a burst of vibrant colors and flavors but also offers a wealth of nutritional benefits, making it a fantastic addition to your meal repertoire. Enjoy the easy preparation and the delightful taste of this healthy dish, which is sure to become a lunchtime favorite!
