We made a vegetable couscous this week. It was super tasty and challenged our usual fare. I’m always looking for ways to make our meals in a different way, and this recipe did the trick. It cooked up some extras which was perfect for lunches.
Vegetable Couscous
Serves: 6 bowls
1 large yellow onion, diced
yellow bell pepper, chopped
3 large carrots, chopped
1 zucchini, chopped
1 cup mushrooms, chopped
1 large potato, diced
2-3 cups kale
1 large tomato, diced
1 can chickpeas
2 tsp cumin
1 tsp cayenne
1 tsp cinnamon
season with kosher salt
3 cups couscous, prepared
lemon, wedges
cooking water
Cook veggies and spices in dutch oven, adding water as needed until vegetables are tender. Prepare couscous according to package directions. To serve place couscous in bowl and drizzle with lemon juice. Ladle cooked vegetables over couscous. Enjoy.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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